Monday, September 12, 2011

Chewy Oatmeal Chocolate Chip Cookies

Oatmeal cookies, filled with chocolate chips, and a glass of milk, is a delicious way to usher in cooler temperatures.
Oatmeal cookies, filled with chocolate chips, and a glass of milk, is a delicious way to usher in cooler temperatures.

Oatmeal Chocolate Chip Cookies


If 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.

Here's how.

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 the locking containers?  I adore them! My mother in law was constantly sending things home with The Cajun in them, and I conveniently unfortunately managed to forget to return them often, so I've taken the plunge and now have a nice collection of my own.


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?! :)

For more of my favorite cookie recipes, pop over to my Pinterest page!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!







Unable to view the printable above on your device? Tap/click here.

Posted by on September 12, 2011
Images 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 post or recipe text to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
110911/BRBD
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2024 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed