BFF Oatmeal Chocolate Chip Cookies

Two of my awesome girl friends, Jo and Cristina, came to visit me in Houston post exam weekend. We had a blast watching movies, modeling for Cristina’s fashion photography portfolio, shopping, eating out, and baking (per Jo’s request) at midnight. Slightly modified from Allrecipes.

I like chocolate chip oatmeal cookies, but raisin oatmeal cookies….meh. I always think of that quote, “Raisin cookies that look like chocolate chip cookies are the main reason I have trust issues.” All the more reason to make my own!
It’s important to cream the butter and sugar until it’s fluffy. After you add flour mixture, mix by hand to reduce overbeating, which gives flat cookies. When you first take them out of the oven, they appear soft, but as it cools, it hardens nicely since the cookies continue to bake after you take them out.  I also prefer a crunchier cookie, so I’d bake it the full 12 min, but many people like chewy oatmeal cookies.

Next time, I would increase the oats:flour ratio since I like oats rather than dough as a personal preference. I’d also reduce the sugar. Some comments suggested adding more baking soda so the cookies aren’t flat, but they were fine for me. 

1/2 cup butter, softened

1/2 cup packed light brown sugar
1/4 cup white sugar
1 eggs
2 teaspoons vanilla extract
slightly less than 3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups old fashioned oats
3/4 cup semisweet chocolate chips

Preheat the oven to 325 degrees F.
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs, then stir in vanilla. 
Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the oats, and chocolate chips. Roll dough into balls and flatten them onto foil.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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