Big, Chewy Chocolate Chip Oatmeal Cookies
Big, chewy and loads of tantalizing texture. Yes, that is exactly how I love my cookies but especially how I love my chocolate chip oatmeal cookies.
I have tried and tested a lot of cookie recipes and they have ranged from cake like disappointments to a glorified granola bar. Over time I have tweaked and tested different variations and have finally come up with a recipe that hasn’t failed to impress my taste buds yet. Each batch turns out exactly as it should.
- 2 sticks of softened unsalted butter (AKA 1 cup, 16 tablespoons, 8oz, 226g)
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 ½ cups flour
- ½ teaspoon table salt
- ½ teaspoon baking powder
- ¼ teaspoon vanilla extract
- 3 cups rolled oats
- 2 cups chocolate chips (semi sweet or 60% works best)
- Optional, 1 cup of walnuts or pecans (I like them toasted)
- In a large bowl, beat the butter until creamy. Add sugars and vanilla and beat until fluffy, then add in the eggs.
- In a separate bowl, mix the flour, salt and baking powder together. Slowly incorporate the dry mixture into the butter/sugar mixture. Once incorporated, stir in the oats, chocolate chips and nuts.
This recipe yields at least 15 big cookies and now that you are ready to bake, you have two options.
- Bake only the cookies you plan on eating today and freeze the rest for cookies many days to come.
- Roll the dough into two inch balls and bake them all now.
My suggestion…These cookies are best served fresh and warm (like most cookies). I prefer to bake one cookie for us now and roll the rest it into a log. I wrap it in parchment paper, seal it in a heavy duty zipper bag and freeze it. Then, when I’m ready to indulge, I simply slice off 1 inch thick pieces and bake. This way we have fresh cookies every time and we’re not tempted to eat them all in one sitting (yes, it is possible and if you are like me, its best not to give yourself the opportunity).
Bake for approximately 15 minutes at 350 degrees. You want the bottoms and just the edges to be golden. The rest of the cookie should be lighter in color. If you over bake them, they won’t have the same moist, chewy consistency. Every oven and climate is different so your baking time may vary from mine.
Best Served With…
Hold up! Don’t go checking out on me yet, we haven’t covered what to drink with these bad boys. One of our all time favorite afternoon treats is one of these cookies with a seriously good cup of coffee or tea. One time in Alaska we baked 2 giant cookies, wrapped them in foil to keep warm, brewed hot coffee in our insulated travel mug, hiked up a mountain and indulged in the crisp air with a picture perfect view of Denali…now that was heaven on earth!
Right now we’re fully stocked up on Crema coffee and highly recommend the La Siguinilla because it holds up well to the richness of the cookies and is excellent with a splash of cream or straight up. You can get the full scoop on our coffee/tea set up, brewing methods and why we love Crema coffee here: gonewiththewynns.com/product/coffee-tea
What you really need to know is: Ben from Crema (he’s a fellow RV’er and traveler) is offering 10% off everything you order with the discount code: WYNNS The code is only good through MAY 2017 so stock up while the gettin’ is good. (no kick backs or anything for us, just a discount for us and our friends). Crema Coffee Website
May your oven temperatures be steady and your kitchen timer never fail. Happy baking and I hope you find these cookies as delectable as we do!
See the recipe in action in this video. Full post here: https://www.gonewiththewynns.com/cruising-life-abacos