Oatmeal Chocolate Chip Cookie Recipe

This oatmeal chocolate chip cookie recipe is very similar to a standard chocolate chip cookie recipe, just with less flour and added oats. Oats simply add a depth of texture and flavor to an already classic cookie.

With cinnamon and nutmeg adding just the right zing, these chewy little morsels will aim to please. You can use quick or old fashioned oats, whatever you have on hand. Old fashioned oats are in their whole form and will make a chewier cookie, whereas quick oats have been milled and will leave consistent texture throughout the cookie and with less chew. They are equal in flavor and will only determine textural qualities. Despite the fact that this site is all things chocolate chip, you can always substitute raisins or cranberries for the chips. Or, in addition to the chips!

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Oatmeal Chocolate Chip Cookie Recipe

• INGREDIENTS:
• ½ C Unsalted Butter
• ½ C Butter Flavored Shortening
• 1 C Packed Brown Sugar
• ½ Cup White Granulated Sugar
• 2 Eggs
• 2 tsp Vanilla
• 1 ½ C All-Purpose Flour
• 1 tsp Baking Powder
• 1 tsp Cinnamon
• ½ tsp Nutmeg
• ½ tsp Salt
• 3 Cups Oats
• 1 Cup Chocolate Chips (raisins, cranberries, nuts. Go crazy!)
• ½ C Nuts (optional)

DIRECTIONS:

1.) Preheat oven to 350°.
2.) In a separate glass bowl, sift or mix flour, salt, baking powder, and spices together. Set aside.
3.) In a new glass bowl microwave butter and shortening until soft and can be stirred. Do not melt! Stir butters until blended.
4.) Cream softened butters and sugars together on medium speed with mixer until light and fluffy.
5.) Add eggs one at a time, beating between each egg.
6.) Add vanilla and mix until well blended.
6.) With mixer on, add dry ingredients in small amounts and mix just until blended.
7.) Stir in oats and chocolate chips.
8.) Drop by rounded tablespoons (or a good cookie scoop) on parchment lined or ungreased cookie sheet.
9.) Bake 10-12 minutes or until edges are golden brown. Let the cookies sit on cookie sheet 1-2 minutes before transferring to wire rack.
10. Start over on cool cookie sheet.

*NOTE: For a cookie that spreads out more on the cookie sheet when baking use one whole cup butter and omit shortening.

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