Oatmeal Chocolate Chip Cookies

Hi everyone! It’s finally spring, but remember way back around Christmastime when I shared a recipe for  Chocolate Peppermint Cheesecake? Instead of a standard graham cracker crust, I always like to use cookie crumbles, so I wanted to share my favorite recipe. If you’re looking for the perfect cheesecake crust material or just want a batch of warm, hearty cookies, this is just the recipe! (Also check back next weekend for new Easter cheesecake! 🐣)

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This original recipe that I adapted always caused the cookies to spread very thin and as a result, they were pretty brittle. I changed two things so they hold they’re shape and are more chewy than crisp. The first is that instead of using granulated white sugar, I substituted powdered sugar. I also chill the dough for 30 minutes prior to baking. Feel free to keep the dough in the refrigerator longer for convenience’ sake, but it won’t make anymore of a difference after the initial half hour.

Ingredients

2 sticks butter, softened

3/4 cup brown sugar, packed

1/4 cup powdered sugar

1 tsp. pure vanilla extract

1 1/2 cup all purpose flour

1/2 tsp. salt

1/4 cup boiling water

1 tsp. baking soda

2 cups rolled oats

1 1/2 cup dark chocolate chips

Directions

  1. In a deep bowl, cream the butter, sugars, and vanilla.
  2. Add the flour and salt and mix until combined.
  3. Dissolve the baking soda in boiling water and add to the mixture.
  4. Fold in the oats and chocolate chips
  5. Chill the dough for 30 minutes to reduce spread. It can stay in the refrigerator for longer, but doing so won’t have any extra effect.
  6. Preheat the oven to 350°F and line baking sheets with parchment paper or silicone baking mats
    .
  7. Role the dough in to balls about 1 to 1 1/2 inches in diameter and place on the baking sheets.
  8. Bake for 10-12 minutes or until slightly golden on top.

Notes

  • Substitute raisins for all or half of the chocolate chips to make a delicious batch of oatmeal raisin cookies.
  • Whatever cookies you can’t eat within a few days can be stored in the freezer for a few months.
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15 thoughts on “Oatmeal Chocolate Chip Cookies”

  1. These look so good! I love having a chewy texture as well, so yay!

    1. Thank you so much! I hope you enjoy them if you make a batch!

      1. I’ll try to make them over the summer.
        -Author S

      2. I’d love to hear how they turn out if you do!

      3. I’ll be sure to let you know! Keep the recipes coming!
        -Author S

  2. chef mimi says:

    These cookies look pretty wonderful!!!

    1. Thank you so much! I’d love to hear how then turn out if you give the recipe a try!

  3. Hobby Tube says:

    looks yummy… I’ve done mine too… check it out https://hobbytube.wordpress.com/ thx

    1. Will do! Thanks for stopping by!

  4. Ellen Hawley says:

    Great ideas to keep them from spreading. I’ll try both. What does dissolving the baking soda in boilding water do, though? That’s a new one on me.

    1. I’d love to hear how those methods work for you! As an update, I tried these cookies by still chilling them, but using all granulated sugar and they still spread, so I think the powdered sugar was the biggest factor.

      The baking soda and water acts as an egg-replacer.

      1. Ellen Hawley says:

        Really? I read through the recipe quickly and hadn’t noticed the absence of eggs.

      2. Yep! Usually I use aquafaba or flax instead of eggs (https://rachelalexandrasroots.com/2018/01/08/egg-substitutes/), so this was a new one. I’m not totally sure on what the equivalence is to the quantity of eggs though.

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