|Oatmeal cookies, filled with chocolate chips, and a glass of milk, is a delicious way to usher in cooler temperatures.|
Oatmeal Chocolate Chip CookiesIf my husband had to pick a favorite cookie, I'm pretty sure it'd probably be good ole chocolate chip. I love those too, but hands down my all-time favorite cookie would have to be oatmeal.
I love them with raisins and cranberries and nuts and chocolate chips, you name it. This oatmeal chocolate chip version is a nice compromise, because The Cajun really enjoys these, so I'm not left to eat them all on my own! I'm glad that the weather has been a bit on the cooler side recently, because it gave me the chance to make some.
To get a nice spread on these cookies, have everything, including your eggs, at room temperature. If you favor the smaller, fatter cookie - like those chocolate dipped ones down at the bottom - that got your attention, didn't it? We'll get to those in a minute, just chill the dough for about 15 minutes before you scoop it out onto the cookie sheet.
First you'll want to cream together the softened butter and shortening and that's best done with a mixer. You'll need 1/2 cup of each.
Add in a cup of granulated sugar and a packed cup of light brown sugar, and mix that in on low. Blend in the eggs, one at a time, on low, until each egg is blended in.
Add a teaspoon of pure vanilla, blend that in on low. To avoid over mixing, and frankly, potentially killing your mixer, I recommend doing the rest of the blending by hand. Remove the mixing bowl from the mixer.
Add the oatmeal and stir that in. I usually use Quaker old fashioned or quick cooking oats for my oatmeal cookies, but I did have some Coaches Oats in the freezer waiting to be used up, so I made this batch of oatmeal cookies with them. They are a quick cooking, steel cut type of whole grain oatmeal that you may recall I used in my grilled turkey burger in the POM versus Coaches Oats competition last summer. They gave a bit of a different texture than the usual Quaker I would use, but it produced a nice cookie too.
To the oatmeal mix, add the flour, baking soda and salt. Use a wooden spoon and a little elbow grease to mix everything together by hand. Add a scant 3/4 cup of chocolate chips and gently stir them in. I don't like the chocolate chips to be too heavy - just enough that you get a bit of chocolate chip in each cookie, but still plenty of oatmeal also.
Scoop the cookie dough on the cookie sheet using a small cookie scoop or by an overflowing tablespoon. I bought these Wilton air bake cookie sheets a few years ago after dealing with burned cookie bottoms all the time. They are sized 16 x 14 inch and hold a dozen cookies very nicely. If your cookie sheets are less than stellar, I do recommend using a light coating of Baker's Joy (not oil spray) or a sheet of parchment paper just to keep the cookies from sticking.
Bake one tray at a time in the center of the oven at 350 degrees F, for between 10 to 12 minutes, or just until the edges of the cookies are beginning to turn a light brown. While the cookies will look underdone, they aren't! Start checking your cookies right at 10 minutes, especially if you don't use an oven thermometer, which I highly recommend with baking. I never bake anything without using mine! Let them rest on the cookie sheet for about 2 to 3 minutes. Use a spatula to transfer the cookies to a wire rack to cool completely.
Once cooled, store in an airtight container. Don't you love these Lock & Lock containers? I adore them! My mother in law was constantly sending things home with The Cajun in them, and I
By the way, these cookies are just marvelous when half dipped in melted chocolate. You must try it - just use your favorite melting chocolate. I used some I had leftover from those peanut butter balls.
This second batch shown above was made using chilled dough and Quaker old fashioned oats, which produces a fatter, smaller cookie. Yes, I have actually made two batches of these before getting them posted for you. Whaddaboutit, huh?! :)
Recipe: Oatmeal Chocolate Chip Cookies©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 12 min per batch | Yield: About 4 dozen
- 1/2 cup of unsalted butter, softened at room temperature
- 1/2 cup of vegetable shortening (like Crisco)
- 1 cup of granulated sugar
- 1 cup of light brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon of pure vanilla extract
- 1 teaspoon of kosher salt
- 1 teaspoon of baking soda
- 3 cups of oatmeal
- 1-3/4 cup of all purpose flour
- 3/4 cup of semi-sweet chocolate chips
- 1/4 cup of finely minced walnuts or pecans, optional
Have everything at room temperature before starting. Preheat oven to 350 degrees F. Using a mixer, cream the butter and shortening together until fluffy; add both sugars and blend together. Add the eggs, one a time, until blended in, then add the extract. Remove the mixing bowl from the mixer. Add the salt, baking soda, oatmeal, and flour and using a wooden spoon mix together. Add the chocolate chips and nuts; gently stir them in.
Use a small cookie scoop, or drop by large, rounded tablespoonfuls unto a baking sheet sprayed with Baker's Joy or covered in parchment paper or a Silpat. Bake one sheet at a time, on the center rack of the oven at 350 degrees F, for about 10 to 12 minutes, or until cookies are lightly golden brown just around the edges. They will appear underdone, but if you go too long they will be overcooked. Cool 2 to 3 minutes on the baking sheet, then remove with a spatula to a wire rack to fully cool. Once cooled, store in an airtight container.
Makes about 4 dozen.
Cook's Notes: I recommend the final mixing by hand to avoid over-beating the dough. For all baking projects I also highly recommend using an oven thermometer to ensure your oven thermostat is working properly. Check cookies at 10 minutes and add additional time as needed.
Oatmeal cookies are a little difficult to judge by looks - you will be tempted to cook them longer because they look underdone, but don't. If you like them more chewy, they are ready to pull out when the edges just begin to lightly brown; bake them a few minutes longer if you prefer crispy cookies. Use two cookie sheets if possible, but only bake one at a time on the center rack of the oven. With two sheets you will have the next tray ready to go in, when you take one tray out of the oven.
Tip: To repair too crisp cookies, place a slice of plain white bread into the bottom of a container, place the cookies on top and add another slice on top. Seal airtight. Let rest overnight. The bread slices will become very dry and stiff and the cookies will be soft again. Remove and discard the bread slices. Honest, it really does work!
Variation: Dip one end of each cookie into melted chocolate. Delish!
For ingredients, I use Crisco shortening, Nestles morsels, White Lily flour, Quaker Old Fashioned or Quick Cooking oats or Coaches Oats. The ones pictured in the container were made using Coaches Oats with all ingredients at room temperature. For a taller, fatter cookie that doesn't have as much spread, chill the dough about 15 minutes before baking.
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Posted by Mary on September 12, 2011Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.
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