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!
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
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.