Here is one of my go-to chewy oatmeal chocolate cookie recipes.
I’ve been making this recipe since I was a teenager. A recipe simple enough, I learned it by heart.
Today, when I’m my small kitchen in St. Louis, I use my mom’s old white kitchen aid mixer - the same one I grew up using on our countertop at home.
It’s a main reason I keep baking - because recipes are also memories.
I add two kinds of chopped chocolate - milk chocolate and bittersweet.
If you are more of a oatmeal-raisin-kind-of-person, then add a heaping cup of raisins instead of the chocolate.
Now, if you hang around me or read my blog enough, you’ll know that butter/flour/sugar are not ingredients I eat often. But, if you sweat every day and eat whole foods… every now and then a homemade cookie is a treat worth sharing.
Chewy Oatmeal Chocolate Cookies
1 cup unsalted butter, softened
1 cup light brown sugar
1 cup granulated white sugar
2 large eggs
1 tsp. pure vanilla extract
1 tsp. baking soda
½ tsp. salt
2 cups all-purpose flour (whole wheat pastry flour works as well)
2 cups oats (I prefer quick-cooking oats over the old-fashioned for these cookies)
1 cup good quality bittersweet chocolate, chopped
½ cup good quality milk chocolate, chopped
- Preheat oven to 350.
- Blend the butter with the sugars until creamy. Add in the eggs and vanilla and cream together until combined. Add the baking soda and salt. Slowly add in the flour. Then, mix in the oats. When it is all combined, fold in the chopped chocolate.
- Scoop heaping tablespoons of dough on a parchment lined cookie sheet. Bake for about 8-10 minutes, rotating half-way through until golden edges. Take out and let cool a few minutes on the sheets.
It’s okay if they seem thin, these are chewier and thinner than your average cookie, but that is what makes them delish!
This one is a keeper.