One of the biggest let downs in life might be the moment when you grab an oatmeal cookie–thinking it’s chocolate chip–to only realize it’s actually an oatmeal RAISIN cookie. Today we are discussing the better alternative: Oatmeal Chocolate Chip Cookies.
I don’t hate raisins. I used to tho because I remember my mom would put those tiny boxes of California raisins in my lunchbox and every time I opened up my lunchbox and would see it, I would let out a dramatic and admittedly-bratty UGHHHH.
So, yeah, I don’t adore raisins. I won’t go out of my way to eat them and oatmeal cookies taste a million times better with dark chocolate chunks than raisins. Sorry, raisins.
I do like wine…so I guess it all worked out. Lol.
History of The Oatmeal Cookie
Cookie legend has it that oatmeal cookies were adapted from the popular Scottish/British oat cakes. The first recorded oatmeal cookie was written down by Fannie Farmer and was considered health food! YAY. During this time, they were printed on every tub of Quaker Oats old-fashioned oats.
Initially, oatmeal cookies didn’t include raisins and then slowly, over time, raisins were thrown in.
What Makes An Oatmeal Cookie Great?
In my humble opinion, I think an oatmeal cookie should be a lot like a chocolate chip cookie: crispy on the outside and soft and gooey on the inside.
The texture of the oats in the cookie, in my opinion, is GRAND. I think oatmeal chocolate chip cookies should have A LOT of oats in them.
Last week I tried my first hand at oatmeal chocolate chip cookies and phew, it did not go so well. It took Billy and I a few times to get it right. We essentially wanted the Cozy Chocolate Chip Cookie but in oatmeal cookie form. It took some tweaking but we finally nailed it.
These cookies are soft and delicious. They have a tremendous amount of texture and the dark chocolate chunks make them very very tasty.
How to Make Oatmeal Chocolate Chip Cookies!
They couldn’t be simplier. After the ratios were nailed down, they’re the type of cookies you can make on any weeknight. You can also make the dough and freeze them for later.
Here’s what you’ll need to do:
- Mix the rolled oats, flour, baking soda and salt together.
- Whisk together the melted butter, eggs, brown sugar, white sugar and vanilla extract.
- Add the wet ingredients to the dry and then fold in the chocolate chunks.
- The dough will be pretty soft so a trip to the fridge will be very necessary.
- Then, scoop out the dough and bake them off!
These oatmeal chocolate chip cookies require zero mixer or fancy piece of equipment.
Make ‘em this weekend!
And if you do, lemme know on Instagram!
- 3 cups old-fashioned rolled oats
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, melted
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 6 ounces dark chocolate chocolate chunks or chips, chopped (I chopped mine because they were sort of big)
- Flaky Sea Salt, such as Maldon or Jacobson, as garnish
To Make the Dry Mix:
- In a medium bowl, mix together the oats, flour, baking soda and salt.
To Make the Wet Mix:
- In medium bowl, mix together the melted butter, brown sugar, granulated sugar, eggs and vanilla extract. Pour the butter/sugar mixture into the dry ingredients and mix until combined. Lastly, fold in chocolate chips. Stick in fridge for 1 hour to chill.
- Preheat oven to 350F. Scoop out 1 1/2-inch balls of dough and roll them between your palms; place them onto a parchment-lined baking sheet spacing them 3 inches apart. Bake for 8 to 10 min, until they barely turn golden brown around the edges. Sprinkle with a few pinches of salt. Repeat with the remaining cookie dough. Allow cookies to cool on baking sheet for 5 minutes and then transfer them to a cooling rack. These are best eaten warm with milk.
In the mood for more chocolate chip cookies: