Oatmeal Chocolate Chip Cookies

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This cookie recipe is both myself and Alejandra's favorite. I call this my “aisle-crosser” because, as a sweets lover, I’m always down to end the night with dessert, but Alejandra does not like sweets very much and is a very health-conscious individual. When I feel like the possibility of her accepting my dessert proposal is 50/50, I like to pull these cookies out to sway the odds in my favor. It almost always works.

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Hey, maybe we should bring these bad boys to Congress!

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Another great thing about these cookies is that once you make the dough, you can keep it in the fridge for weeks or in the freezer for months. So when it comes to making a recipe, a little work can go a long way and keep you and your friends and family happy for months!

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Ingredients for the Most Delicious Oatmeal Chocolate Chip Cookies

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Chocolate chips cookies are elite and classic on their own but if you want to add a bit of crunch to them, the oats make them even better! Here's your grocery list:

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• Sugars: I like to use a mixture of both granulated and brown sugar to help add a subtle depth of flavor.
• Eggs: The eggs are the ingredient that helps to moisten the cookie as well as stabilize the cookie after baking.
• Leaveners: While the thorough creaming of the sugar and butter will add to the leavening of the cookies, we also add baking powder and soda to develop a light and airy cookie.
• Oats: I use old-fashioned rolled oats here but feel free to use what you wish.
• Chocolate Chips: I like to use a higher quality chocolate such as Ghiradelli or Cacao Barry and like to use 60-68% Cocoa, but you can certainly use the chocolate you prefer.
• Optional: Your favorite ice cream for making ice cream sandwiches. We love using cinnamon ice cream with these!

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Tips for Making Oatmeal Chocolate Chip Cookies

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1. Creaming: Make sure you let the butter come to room temperature before mixing so it is soft and easier to incorporate air into. Also, make sure you give the butter and sugar plenty of time to mix. The mixture should look light and airy, almost like an icing before you start to add the eggs.
2. Don’t Overmix: Once you add the flour, start mixing selectively. You don’t want to overmix and develop the gluten in the flour or the oats (otherwise the cookies will be dense and rubbery) so only mix as much as you need to to fully and evenly incorporate the ingredients.
3. Baking: This is the most important part in making the cookie. Because of the fact that all ovens vary in some form, you can’t just put them in the oven and assume the amount of time is automatic. When it starts to get close, always lean towards the side of undercooking the cookies as opposed to overcooking, that way they will remain nice and soft as opposed to dry and crumbly.  I usually pull them out of the oven right as the very center turns a light gold. Use the recipe cooking time as a guide but make sure you are keeping an eye out as it gets close.

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You seriously need to try this oatmeal chocolate chip cookies! They are a hit with everyone and guarantee they won't last.

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Cheers and eat well!