One of the most searched for and viewed recipes on this site are the Sea Salt Chocolate Chip Cookies. It makes sense to me, I can’t imagine how anyone wouldn’t find that savory and sweet combination completely irresistible. I had a hankering to bake yesterday and was admittedly very tempted to just make a batch of those chocolate chip cookies. But knowing that wouldn’t mean a new recipe here, I decided to branch out (just slightly) and make these oatmeal chocolate chip cookies.
I fell in love with oatmeal chocolate chip cookies at Potbelly. They make these huge ones, literally the size of your face, that are so moist and delicious it’s pretty much impossible to resist them at the checkout. Luckily they’re not too difficult to recreate at home. The key to achieving that chewy texture is using mostly brown sugar as the sweetener, and baking the cookies until they are just done, not overcooked in the slightest.
I sent my brother back to school with a full bag of cookies, and then decided to freeze the rest of the dough. I love having homemade cookie dough on hand to be able to slice and bake a few any night of the week. I’m even thinking I’ll save the dough until we move so during those first few days of unpacking, we can make the place feel like home with freshly baked cookies.
Chewy Oatmeal Chocolate Chip Cookies slightly adapted from the Joy of Cooking
Makes roughly 3 dozen cookies
- 1/2 cup unsalted butter (softened)
- 1 3/4 c flour
- 3/4 tsp baking power
- 3/4 tsp baking soda
- 1/2 tsp salt (heaping- this is important!)
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 1/2 c rolled oats
- 1 3/4 c light brown sugar
- 1/4 c sugar
- 2 eggs
- 2 1/2 tsp vanilla
- 1 1/2 c roughly chopped chocolate (or chocolate chips)
Preheat oven to 350 degrees. Sift together the flour, baking soda, baking power, salt, cinnamon, and nutmeg. Set aside.
Cream together butter and sugar until the mixture is light and fluffy. Pour in the vanilla, beating to combine, and then add each egg, beating well after each addition.
Sift the flour mixture one more time. Then add the flour in two additions to the butter mixture. Make sure it’s well combined. Next pour in the oats, stirring with a wooden spoon or rubber spatula to combine. Lastly, add in the chocolate, stirring well to combine.
Line a cookie sheet with parchment paper and place two inch balls of dough three inches apart on the sheet. One regular cookie sheet should hold eight balls of dough. Bake for 10-12 minutes until the cookies are just firm around the edges and slightly soft in the middle. Let cool on the pan for a few minutes, then move to a cooling rack. Cookies can be stored in an air tight container for up to one week. Dough can be wrapped in plastic wrap and frozen for up to one month.
I’ve made some cookies similar to this. I’ve put chocolate chips in my oatmeal cookie recipe. I’m sure these are tastier not that mine weren’t. These just look delish!
Well that’s basically what they are, just subbing out the raisins for chocolate chips. I’m sure yours were delicious!
yummy! those cookies look so good!!!
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Hi! Out of all the recipes I’ve looked at for these cookies your’s look the best, but I was wondering about how much butter you used. Your recipe just says 1/2 unsalted butter so I’m not sure if that’s 1/2 cup or 1/2 stick. Your response would be greatly appreciated. Thanks!!!
Kelly! So sorry for my delay! It’s 1/2 a cup, so a full stick
. Thanks so much for catching that!
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Oh my goodness, these turned out really good! They were perfect; so yummy. Thanks for the recipe!!!
You’re so welcome! xx
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