Oatmeal Chocolate Chip Cookies

These are a wonderful basic comfort food kind of cookie.  I really like my oatmeal cookies with cinnamon & raisins but I decided to try them with chocolate chips this time.  They were wonderful.  I really love the thickness of this cookie.  They are thick & chewy but the edges have a really nice crunch to them.  I used a scoop to make all of my cookies even size. I made some pretty small cookies & also some really large ones.  I liked the texture of the large cookies better. The small ones baked up more cake like but the large cookies had the crunchy edges & the chewy center.  I think I would have liked a mixture of milk chocolate & semi sweet chocolate chips but all I had was the semi sweet so I went with those. 

The only change I made was adding a teaspoon of vanilla extract. I'm always amazed by how many baking recipes do not include vanilla.  I think almost everything is better with vanilla extract added and these definitely were.

If you are looking for a good thick oatmeal cookie recipe - try this one! And if you don't want the chocolate chips in them, then add raisins & cinnamon instead or nothing at all. Plain oatmeal cookies are awesome as well.  With a full 2 cubes of butter in this recipe, they are plenty tasty! 

Enjoy!

Oatmeal Chocolate-Chip Cookies
From Baking Illustrated


1 1/2 cups FLOUR

1/2 teaspoon SALT

1/2 teaspoon BAKING POWDER

8 ounces (2 sticks) UNSALTED BUTTER, softened

1 cup LIGHT BROWN SUGAR, packed

1 cup GRANULATED SUGAR

2 large EGGS

3 cups OATS

1 1/2 cups CHOCOLATE CHIPS

(I added a teaspoon of vanilla extract)



1. Preaheat oven to 350 degrees, and line two large cookie sheets with parchment paper.

2. Whisk flour, salt and baking powder together in a medium bowl.


3. In a separate bowl, by hand or by mixer, beat butter until creamy. Add sugars and beat the mixture until fluffy, about 3 minutes. Beat in eggs one at a time.


4. Stir dry ingredients into butter-sugar mixture with a wooden spoon or a large rubber spatula. Stir in oats and chocolate chips.


5. Place dough onto parchment-lined cookie sheets by large spoonfuls (about 2 tablespoons each), leaving at least 2 inches between.


6. Bake until cookie edges turn golden brown, 20 to 25 minutes. Slide cookies (on parchment) onto cooling rack. Let cool, and store in airtight container.