So, it's Friday, which means the weekend, which means extra time for cooking. At least that is what I am hoping for tomorrow.
Today, I didn't have a whole lot of time in the kitchen, just a bit of time this afternoon to make these cookies and then a quick supper. I was planning to make regular chocolate chip cookies ,but didn't have enough flour, so these appeared. The addition of the oats give a wonderfully chewy texture that is great in a cookie. These are crispy at the edges and soft and very chewy through the centre. A perfect cookie!
Chocolate Chip Oatmeal Cookies
Makes approximately 45 cookies
1 Cup/225 grams of butter
3/4 Cup/150 grams of brown sugar
1/2 Cup/100 grams of white granulated sugar
1 1/3 Cups/170 grams of plain flour
3/4 Cup/65 grams of rolled oats
1 1/2Cups/260 grams of chocolate chips
1 teaspoon of baking soda
1 teaspoon vanilla
½ teaspoon of salt
Preheat oven to 350 degrees F. In a medium bowl, combine flour, oats, baking soda and salt. Set aside. In a large mixing bowl beat the butter on high speed for a minute or so. Add the brown sugar, granulated sugar, egg and vanilla. Beat until mixture is combined, scraping sides of bowl occasionally. Stir in flour and oat mixture until combined. Fold in chocolate chips.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 7 or 8 minutes or until edges are lightly browned. Remove from oven and while still warm, slightly flatten each cookie gently with the back of a spatula. This is something I only started doing a few years back, and the result is a much more dense and chewy cookie.
Let cool a few minutes before transferring the cookies to a wire rack. Once cooled completely can be stored in an airtight container for about a week.
Click the downloadable link below to print the recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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