What I am about to share with you is pure gold. I can’t even recall where it originated – but my scribbles on the tattered paper copy are a display of the
upgrades changes I’ve made to it over the years.
These cookies are best described as a chocolate chip-oatmeal cookie hybrid. Because they aren’t just your run of the mill oatmeal cookie enhanced with chocolate chips; nor are they regular chocolate chip cookies with a few oatmeal flakes.
These are chewy with a hint of crumble. Heaven with chocolate chunks. These are my go-to for snow-day baking. But they are also my favorite to bake for family and special friends.
Oatmeal Chocolate Chip Cookies
Begin by setting two sticks (1 cup) of unsalted sweet cream butter out for a few hours to allow it warm to room temperature. I caution you against microwaving the butter, as melted butter will create a flat and lifeless cookie.
Once your butter is nice and softened, preheat your oven to 350. In a large bowl, cream together both sticks of butter with 1 cup of granulated sugar and 1 cup of light brown sugar (not packed). Be patient, you are waiting for a chemical reaction to occur, and it will take around 5 minutes.
Add 1 Tablespoon of Pure Vanilla Extract and 2 large eggs to the sugar mixture; beat until well blended.
In a separate bowl, mix together 1 teaspoon of sea salt, 2 teaspoons of baking soda, and ½ teaspoon of baking powder. Measure 2 ¼ cups of all-purpose flour directly into your sifter; sift the flour into dry ingredients (if you do not have a sifter, measure the flour into a strainer and shake it through).
Add the dry ingredients slowly to the wet ingredients while using your mixer on a medium speed. Do not over mix.
With a sturdy wooden spoon, stir in 2 cups of old fashioned whole grain oats. Next, stir in 2 bags of Ghirardelli Milk Chocolate Chips.
Using a ¼ cup measuring cup, drop dough onto a parchment paper lined cookie sheet. Depending on the amount of raw dough you snuck, you should have around 2 dozen cookies.
Bake for 10-12 minutes. Baking time varies depending on ovens, but be sure to remove the cookies from the oven just before the tops begin to turn golden.
Allow the cookies to rest on the baking sheet for 4 minutes before transferring them to a cooling rack or platter. After you have transferred them, let them set up for 15 additional minutes.
Pour yourself a glass of milk.
Enjoy In Good Company.