Chewy Chocolate Chip Oatmeal Cookies.
Let’s talk about raisins.
I know. Gross. I can barely even think of a raisin without cringing.
I’m just not into them. I can’t chew something that is labeled plump and shriveled at the same time. I like the words plump and shriveled to pertain to warm, cuddly and loving grandmas who knit blankets and scarves and drink hot cocoa. Not my food.
Sometimes I accidentally eat a raisin when I shovel handfuls of salty trail mix into my mouth. Other times I accidentally eat a raisin when I’m picking every single chocolate chip out of a bag of trail mix. Occasionally I bite into a warm, gooey cookie expecting to find a melted chocolate chip ribbon, only to discover… a raisin. Then I cry. Ew.
Sometimes I can snack on one or two raisins, but I’m really just… judging them.
Luckily… these cookies have nothing to do with raisins. Lovely, right?
Instead of raisins, I stuffed thick oatmeal cookies with a boatload of chocolate chips. Large and in charge cookies. I underbaked them slightly, resulting in a super chewy and gooey cookie with the perfect chocolate ribbons I crave. Then I ate them. Almost all of them. They complete me.
- 1/2 cup butter, at room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/4 cup all-purpose flour
- 3/4 cups rolled oats
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1 1/4 cups chocolate chips
- optional: 1- 2 tablespoons milk if dough is crumbly
- Preheat oven to 375.
- Beat butter and sugars with an electric mixer until smooth. Add egg and vanilla, mixing well until combined, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon with the mixer on medium speed. Beat in oats. Mix until dough comes together. Add in 1 tablespoon milk if the dough is crumbly. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Fold in chocolate chips. Refrigerate for 30 minutes.
- Remove dough from fridge and roll into big 1 1/2 inch balls. Set on a baking sheet about 2 inches apart. Lightly press down on dough to flatten it. Bake at 375 for 9-11 minutes.
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I appreciate you so much!
I hope you like oats in your cookies. Oats make cookies sooooo healthy! [/donotprint]
These were a hit…Santa enjoyed them 🎅
These were awesome, exactly what I wanted, a little crisp on the outside and soft and chewy on the inside. I only used about half the cinnamon, I didn’t chill them or squish them before baking and they turned out wonderful too!
I’ve been looking for a smaller batch recipe without 3 cups of oats since I just have 1 left! Can’t wait to try these–I typically bake from a box so I’ll report back.
Me too! So glad I found this one!
very sticky, though i really liked it!
Awesome oatmeal cookies! I didn’t chill the dough. Flattened them after they were baked. Added 1/2 teaspoon of nutmeg, 1/4 cup of broken walnuts and a small amount of dried cranberries. No kiddin’, the best oatmeal cookie I’ve ever eaten. Thanks for the recipe….
This is honestly the best recipe I have tried so far! Thank you for sharing! They’re perfectly chewy.
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