I like oatmeal cookies… but I don’t like raisins. Well, actually, I don’t object to raisins themselves: they make a nice snack. I don’t like them baked into things, though. Just my personal issue.
Chocolate chip oatmeal cookies are the best of both worlds for me, because, really, what’s a dessert without chocolate? I had the perfect excuse to try out a new recipe not long ago, since I was going to a committee meeting at the house of a friend who recently had a baby. With a newborn in the house, I knew it would be hard for her to put together a snack for the group, plus oatmeal is great for boosting milk supply in nursing mothers. Win-win!
Yes. Delicious win.
The cookies were yummy, but the first batch ended up a little too brown on the bottom, probably because I’m still adjusting to baking with my new silicone liners. I cooked the second batch at a slightly lower temperature, and they came out perfectly.
Chocolate Chip Oatmeal Cookies
Adapted from a recipe from Baking Illustrated
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
2 sticks (16 Tbs) unsalted butter, softened
1 cup packed brown sugar
1 cup granulated sugar
2 eggs
3 cups old-fashioned rolled oats
1 1/2 cups semi-sweet or bittersweet chocolate chips
Preheat the oven to 325. Line two baking sheets with parchment paper or silicone liners. Whisk the flour, baking powder, and salt together in a medium bowl. Using a stand mixer, beat the butter on medium speed until creamy. Add the sugars and beat until fluffy, about 3 minutes. Beat in the eggs one at a time. Stir the dry ingredients into the butter mixture until just combined, and stir in the oats and chocolate chips.
Using an ice cream scoop, roll about 2 Tbs of dough into a ball and place on the prepared baking sheets, placing at least 2 inches apart. Bake until the edges of the cookies are golden brown, 20 to 25 minutes, rotating halfway through the baking time to ensure even browning. Cool for 5 minutes on the baking sheets, and then transfer to a wire rack to cool a bit more before serving.
These are my fav cookies too! I’m think I might do this for my next baking project with E! I’m trying to cut out more wheat from our diet so I am going to give oat flour a spin. It works in my pancakes, why not in cookies?
I don’t see why that wouldn’t work, but it should be a tasty experiment regardless.
Does E “help” you when you bake? Still trying to figure out ways to get Nora involved in my cooking adventures, but mostly I just have to make sure she’s otherwise entertained…
i don’t know why everyone insists on putting raisins with oatmeal or cinnamon. I don’t like them! thank goodness that someone thought of oatmeal chocolate chip cookies! why would you eat chocolate chip cookies anymore without it?
Hear, hear. Glad I am not the only one who doesn’t like finding the unexpected raisin in my baked goods.
Yum! I love your blog! Can you give me some tips on what to feed when your baby seems not into purees but isn’t good at finger foods yet? Daycare said things with more texture.. so I added black beans to his butternut squash today (he likes them). I’m also thinking peas, and maybe doing quinoa or rice w/ purees.
So glad to see you over here, Tanya!
I just wrote an article for HalfPint Gourmet on this subject, but it’s not published yet.
I think quinoa in particular is a great idea, and rice, black beans, and peas are great, too. Have you tried something semi-soft, but with some texture, like maybe quinoa polenta? You can get it pre-made at Whole Foods. If he is able to pick things up with his hands (not a pincher grasp yet, I assume), you can cut lots of things into a french fry-type shape and let him hold and nom them. Mesh feeders are a good option, too (although Nora never took to one).