This cookie dough is easy to bring together, with no fancy mixing or chilling needed. First, combine the dry ingredients, the flour, baking soda (for crispiness), and salt. Then mix the wet ingredients, the butter, oil, sugars, eggs, and vanilla extract. Add in the oats and chocolate chips, then the nuts last.
Chocolate selection
You can use various types of chocolate in this recipe, except for white chocolate. I find it too sweet, and you miss out on the intense cocoa taste. Semi-sweet chocolate chips are a solid choice with the right balance of sweet and bitter notes.
If you are a fan of dark chocolate, 60 to 70% cacao level is delicious. You can even use chunks or chop-up blocks for a gourmet and rustic appearance. However, it won’t hold its shape and will get more melted into the cookie.
Flatten the cookie dough
You’ll notice that the dough is very thick. Make sure to tightly compress about a ¼ cup of dough into a ball to stick everything together. Place the cookie dough on a baking sheet lined with parchment paper, about 2 inches apart. They will spread to larger cookies. For a cookie that’s even in thickness, use the bottom of a bowl or measuring cup to flatten the dough into a disc shape.
If you like a slight saltiness, I suggest sprinkling a pinch of flaky sea salt, like Maldon, on top right before baking. It enhances the rich flavor of the chocolate.
Baking tips
These oatmeal cookies require a short baking time, just 10 minutes! The trick is to bake one sheet at a time, flipping the tray halfway through for even browning. I heat the oven to 375ºF (191ºC) to ensure the dough turns a lightly browned color on the surface. The cookies should look set, with a soft center to retain their chew.
Let them cool
Leave the cookies on the warm tray for 5 minutes to finish gently cooking the bottom and crisp the edges. Then transfer them to a wire rack to cool completely at room temperature, or enjoy while still warm.
Oatmeal Chocolate Chip Cookies
Bake up a batch of soft and chewy oatmeal chocolate chip cookies made using browned butter which adds a wonderful caramel-like flavor.
Ingredients
▢1 cup all-purpose flour
BAKED CABBAGE STEAKS: A Creative Twist on a Humble Veggie
Mini Caramel Pecan Pumpkin Cheesecake Trifles – Perfect for Fall!
After one bite, my daughter was begging me to tell her how to make it!
Mom Taught Me – And You Don’t Need Cake: It’s Twice as Delicious as All Cakes, A Light and Soft Cake
Because of this, the front pocket of every pair of jeans has a small pocket inside of it.
Learned this dish from my Amish friend, and it’s absolutely divine
Homemade Chicago-Style Deep-Dish Pizza
Creamed Chipped Beef on Toast
My Swedish friend showed me this recipe, and it’s been our fave way of making balls since!