Classic Oatmeal Chocolate Chip Cookies

Classic Oatmeal Chocolate Chip Cookies

I know I just recently introduced (or re-introduced, I guess) you to my favorite cookie that is a variation on an oatmeal chocolate chip cookie, but I had to give you another classic oatmeal chocolate chip cookie recipe because I can’t stop eating these either!

My favorite cookie has coconut and dark brown sugar in the recipe – it adds a complex flavor that is downright delicious, but if you are looking for a straight-up classic oatmeal chocolate chip cookie with standard ingredients, try this one.

The cookie is buttery and soft and if it is any indication of how much I like this recipe – I’ve made them thrice in the last two weeks.

I guess the moral of this story is you just can’t have too many favorite cookies.

Classic Oatmeal Chocolate Chip Cookies

Update (6/2013): And as further evidence…almost 4 years later and this is still one of my great go-to cookies. I nearly always have them in the freezer waiting for little hands to grab, warm up for a few seconds and eat. A truly classic cookie!

Classic Oatmeal Chocolate Chip Cookies

Classic Oatmeal Chocolate Chip Cookies

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Ingredients:

  • 1 cup (2 sticks) butter, softened to room temperature
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • 2 3/4 cups old-fashioned rolled oats
  • 2 cups chocolate chips

Directions:

  1. Cream together the butter and sugars. Add eggs and vanilla. Beat until light and fluffy. Add baking soda, powder, and salt and mix. Add flour, oatmeal and chocolate chips. Mix until combined.
  2. Bake at 350 degrees for 10-12 minutes.

Notes:

I much prefer old-fashioned oats in this recipe for texture and taste but you can use quick oats if it’s all you have. FYI: if using quick oats, the cookies won’t flatten into a pretty cookie shape (they’ll stay kind of mounded up) like with the old-fashioned oats so you may consider decreasing the amount slightly.

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Recipe Source: adapted from My Favorite Recipes