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!

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Posted by on September 12, 2011
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