Seriously. Is there anything better than a chocolate chip cookie?
As today is National Chocolate Chip Cookie Day, I thought I’d share one of my favorite versions of this all-American favorite: Julie’s Fave Oatmeal Chocolate Chip Cookies Recipe. Like most of you, I’ve been schlepping cookies and treats to class parties, soccer games, team potlucks, and teacher appreciation lunches for YEARS. I would like to think that I have some skills in other areas, but if I had to pick one thing at which I’ve likely met Malcolm Gladwell’s 10,000 hours of practice, it’s probably baking cookies. And for that reason, I am writing this recipe from memory! It’s my own recipe, refined from years of baking. I hope you’ll love it!
Julie’s Fave Oatmeal Chocolate Chip Cookies
Preheat oven to 375˚
- 1/2 pound softened butter (2 sticks) – If you’re in a hurry, 10-12 seconds unwrapped in a bowl in the microwave will do the softening trick.
- 1 teaspoon vanilla (real not imitation)
- 2 large eggs
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar (packed)
- 2 cups all-purpose flour (I use Gold Medal)
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 cups Old Fashioned oats (I use Quaker Oats – don’t use the quick-cook version – they’re not as good in cookies).
- 2 cups (12 oz) chocolate chips (I use good old Nestle’s Tollhouse semi-sweet chocolate chips – I’ve tried others, and nothing’s the same).
- In a big bowl, mix butter, sugar, and brown sugar together until well combined (I use a hand mixer to do this, but used a wooden spoon for years).
- Add the two eggs to the butter/sugar mixture. Combine until smooth.
- Add the vanilla to the butter/sugar/egg mixture. Combine until smooth.
- In a small bowl*, mix flour, baking soda, and salt together (I use a whisk).
- Slowly add your flour/baking soda/salt into your big bowl. Mix until combined.
- Add two cups of oatmeal. Mix by hand (wooden spoon is perfect) until combined.
- Now add two cups of chocolate chips. Mix by hand until combined.
- Using a large spoon, scoop dough then drop onto baking sheet (no need to grease sheet, and use sheets, NOT pans) – I like a little larger cookie, so I usually have nine (9) cookies per sheet.
- Bake at 375˚ for 9-11 minutes. I usually peek in on them at 9 minutes to see how they’re looking. I like mine slightly undercooked so that they’re a little bit softer in the middle. You of course need to be wary of undercooked foods involving eggs.
- When you’re ready to remove them, using an oven mitt, carefully lift the cookie sheet and drop it on the oven rack. This will flatten the cookies a bit (thanks Lisa Licht, I learned this trick from you).
- Cool on a rack (still on the sheet) until you’re ready to eat!
VARIATION: One of my nieces likes to add about 1/2 teaspoon of cinnamon to this recipe. Delicious!
* – I had a great time teaching my nieces how to bake one day. They were surprised about the notion of keeping the dry ingredients and wet ingredients separated until the end. It’s super important to mix your dry ingredients together before incorporating them into your wet ingredients. Why? The salt and the baking soda are tiny but important parts of your little chemistry miracle called cookies. You want them well distributed throughout your dough. For example if you dump a 1/2 teaspoon of baking soda into your wet ingredients, it will get absorbed into a nasty little clump, and won’t help the rest of your batter rise in the oven.