Whenever I ask J what kind of cookies he wants me to bake, he says chocolate chip. These were going to be Oatmeal Cranberry Cookies, but he convinced me to make them Oatmeal Chocolate Chip. We agreed to disagree on the merits of dried fruit in cookies. Since I don’t actually eat them, he won. I still think this recipe would be great with dried cranberries or the nutmeg and raising that were called for in the original recipe. Old fashioned oats and dark brown sugar give these cookies a nice chewy texture. Just be very careful not to over bake them. J liked these so much that he took a few for breakfast. They are oatmeal cookies after all!
Oatmeal Chocolate Chip Cookies
Adapted from Brown Eyed Baker’s Recipe for Chewy Oatmeal Raisin Cookies
1½ cups all-purpose flour
½ tsp baking powder
1 tsp cinnamon
1 tsp vanilla
½ tsp salt
2 sticks unsalted butter, softened but still cool
1 cup packed dark brown sugar
3/4 cup granulated sugar
2 large eggs
3 cups old-fashioned rolled oats
1 cup semi-sweet chocolate chips (or dried cranberries or raisins)
Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper. Sift the dry ingredients together in a bowl. In a mixer cream the butter and sugars. When fluffy add the eggs and vanilla. Slowly add the dry ingredients, oatmeal and chocolate chips. Stop the mixture as soon as they are combined.
Using a rounded tablespoon of dough, roll each cookie into a ball. Allow each cookie about 2 inches to spread. Bake for about 18-20 minutes or until the tops are golden brown. Allow to cool on the baking sheet for about two minutes and transfer to a rack to cool completely.