Some days you just want something sweet to munch on. These cookies are fairly easy to make, at least they are if you have a big stand mixer. One of the things I like about them is they stay reasonably soft even days after baking. Not that the lot of them tend to last for days. 🙂
Oatmeal Chocolate Chip Cookies
Servings: about 3 dozen cookies
Prep time: 15 minutes
Total time: 60 minutes
- 1 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. salt
- 14 Tbsp. unsalted butter, softened
- 3/4 cup dark brown sugar, firmly packed
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp. vanilla
- 3 cups “old fashioned” oatmeal
- 1 cup chocolate chips
- Preheat the oven to 350°F.
- Combine the first 5 dry ingredients in a bowl and mix well. Set aside.
- In the bowl of a stand mixer beat the butter and sugars until a color has become a pale yellow. Add the eggs and vanilla; beat to combine.
- Add the flour, etc. that you mixed together in step one and mix until combined.
- Add the oatmeal and the chocolate chips and mix until combined.
- Line a cookie sheet with parchment paper (or spray with cooking spray). Using a disher scoop 12 balls of dough onto the sheet.
- Bake for 10-12 minutes, rotating the cookie sheet halfway through the cooking. Cookies should start to brown along the edges when done. Cool for 3-4 minutes and remove to a cooling rack. Repeat until you’ve used up all the dough.
I try to take the butter and eggs out of the fridge about an hour before I want to make the cookies. It lets the butter soften and the eggs warm up to room temp. Sometimes I’m in a hurry though so I’ll microwave the butter for about 10 seconds and place the eggs (still in the shell) in a 2-cup measure filled with hot water.
A disher makes scooping out the cookie dough a simple task. I find that rinsing it in warm water every 3-4 cookies helps prevent the dough from sticking to the disher.
Cookies will keep for a week in a tightly covered container.