Where are all of my Cookie Addicts at??? If anyone knows me, You know that I have a big sweet tooth and cookies are one of my favorite things! I decided that I wanted to try some Oatmeal Chocolate Chip Cookies instead of the traditional Oatmeal raisin (who puts raisins in cookies?!)
I replaced the raisins for chocolate chips because who wants raisins in cookies? (if you like raisins, please forgive me.) But, the oatmeal does make it slightly healthy, right? So, you can add chocolate? Maybe extra chocolate chips?
There isn’t too much oatmeal in these cookies where all you can taste is oatmeal. I think that there is a nice balance, not too much oatmeal or too much chocolate chips (if that’s possible)
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Can You Freeze Cookie Dough?
Absolutely! Cookie dough is something that can be made weeks ahead of time and frozen for later.
What would work really great is to roll the cookie dough out into a log with wax paper and freeze, so then you can just cut of how many cookies you want at a time if you don’t want to bake 2 dozen.
I would say the cookie dough would last up to 3 months in the freezer. If it lasts that long, lol. I know that I like just eating cookie dough, so mine wouldn’t last that long.
- Brown Sugar
- Granulated Sugar
- All Purpose Flour
- Quick Oats
- Baking Soda
- Baking Powder
- Chocolate Chips
We usually always have quick oats on hand, so that’s what I used. Old fashioned oats seem to be a little bigger. If you wanted bigger pieces of oatmeal you could easily swap it out and use the old fashioned instead of the quick oats.
Sometimes, depending on what I have on hand, I will use mini chocolate chips. Maybe it’s just me, but it seems like you can get a lot more chocolate when you use the minis (or maybe it’s just because I overflow the measuring cup)
Chilling the dough is the key to the perfect cookie.
I know that you probably don’t want to wait the extra time to chill the dough before you can bake your cookies, but this little step makes all the difference in the world.
If you don’t chill the dough before hand, the cookies will be very flat and spread out, but if it’s chilled too long (if you completely freeze it) it won’t spread enough. About an hour is perfect.
I put cover my bowl and just pop it in the freezer for a hour and that seems to work good.
Always make sure that your oven is preheated when you bake your cookies. You don’t want to put your cookies in a cool oven then set the temperature.
Don’t over cook your cookies. I like mine to be nice and soft in the middle and if you over cook them, they will be crispy all over. They should be lightly brown/tan around the edges and almost look like they aren’t done in the middle….this is the absolute best way to cook these oatmeal chocolate chip cookies
- 2 Stitcks (1 C) Butter (softened)
- 1 C Brown Sugar (lightly packed
- 1/2 C White Sugar
- 2 Eggs
- 1 tsp Vanilla
- 1 1/2C all purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 1/2 C Quick Oats
- 1 C Chocolate Chips
- With a mixer, beat butter until fluffy (2-3 minutes)
- Add in both sugars and beat a couple more minutes
- Add in eggs, one at a time
- Add Vanilla
- In a separate, medium sized bowl add flour, baking soda, baking powder and salt. Mix well
- Add the dry ingredient to the wet ingredients 1/2 cup at a time
- Fold in the quick oats and chocolate chips
- Let chill for at least a hour
- Preheat oven to 350° F
- Roll cookies into about 1 Tablespoon Balls and place on a greased cookie sheet
- Bake 10-12 minutes until brown around the edges
- Makes approx. 3 1/2 dozen cookies
- Dough can be made ahead of time and frozen for up to 3 months