Mmmmm, soft and chewy and warm from the oven. These cookies have filled the house with their sweet smell and now are perfect with a glass of cold milk.
I had extra oatmeal left over from the baked oatmeal last week, so whipped up these by experimenting with different amounts of flour and sugar, plus only using a small amount of chocolate chips. I know that sounds odd, but too much chocolate overpowers the oatmeal. Look closely, you won’t see lots of chips. If you want chocolate chip cookies, make those… these are soft oatmeal cookies with chocolate chips. I assure you, they do not disappoint. Also, the cinnamon is hard to detect, but it adds a depth to the flavor. Next I might try these with butterscotch chips…
Oatmeal Milk Chocolate Chippers
YIELD: about 3 dozen 2” cookies PREP: 25 minutes COOK: 11 minutes
1 large egg
1/2 cup unsalted butter (1 stick) softened
1/3 cup granulated sugar
1/2 cup light brown sugar, packed
1 1/4 tablespoon vanilla extract
1 1/2 cups old-fashioned whole rolled oats
2/3 cup all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup milk chocolate chips (I used Ghiardelli)
Add together in the bowl of a stand mixer: egg, butter, sugars, vanilla, and beat with the paddle attachment on medium-high speed until creamed and well combined for 2 minutes. Scrape down the bowl and beat on medium high for another minute.
Combine the oats, flour, cinnamon, baking soda, and salt, in a small bowl.
Add oat mixture to butter mix and beat until combined. Don’t over-beat.
Line cookie sheets with parchment paper and use a small cookie scoop to scoop and drop the dough 2” apart on the sheet. You can fir 12 scoops to a sheet.
Chill sheet for 10 minutes in the refrigerator.*
Bake at 350 for 11 minutes. Let cool on sheet for 2 minutes and move cookies to cooling rack.
Let cool and store in an airtight container.
*If you only want to make half a batch, wrap the rest of the dough on plastic wrap and chill in the refrigerator for up to 2 days. Any longer and it should be frozen.