The Best Oatmeal Chocolate Chip Cookie Recipe Ever

This started off as a recipe from The Frog Commissary Cookbook. I added the coconut oil, which makes a big difference, surprisingly enough. This little bit of coconut oil really adds to the chewiness of the cookie without actually making it taste like coconut. Make sure to use the extra virgin kind. And be sure to buy your favorite brand of chocolate. Not all chocolate chips are equal!

Oatmeal Chocolate Chip Cookies

¾ c butter
¼ c coconut oil
1 c sugar
1 c brown sugar
2 large eggs
2 T milk
2 t vanilla
2 c flour
1 t baking soda
1 t baking powder
1 t salt
2 1/2 c oatmeal (regular, not instant)
2 c semi-sweet chocolate chips (a 12-oz. bag, my favorite is Guittard, but I also like Costco’s in house brand)

Preheat the oven to 350F. Cream together the butter, coconut oil, and the sugars until mixture is light in color. (If your kitchen is warm and the coconut oil is liquid, cream the butter with sugars first and then add in the coconut oil.) Beat in the eggs one at a time, followed by the milk and vanilla. In a separate bowl, stir together the flour, baking soda, baking powder, and salt. Gradually beat the flour into the sugar mixture until just incorporated. Stir in the oats and chocolate chips.

Drop in 1 inch mounds of dough onto a cookie sheet. Bake at 350°F for about 12-13 minutes, until golden brown at the edges and light golden at the center. Cool on wire racks.

Makes about 5 dozen.

Notes:

Taking them out at the right time is the trick with these cookies. They should look mostly cooked but maybe just a smidge underdone. After they spend another 2 minutes or so on the cookie sheet they will be perfect. You’re going for a cookie that, when cooled, is a tiny bit crispy on the outside and chewy on the inside (thanks to the oatmeal).

If I don’t want to make the whole batch, I line a cookie sheet with parchment paper and prep the cookies (putting as many cookies on the cookie sheet as will fit). Then I put the cookie sheet in the freezer for about a half hour or until they are hard. I then remove the frozen balls of dough from the cookie sheet and toss them into a big Ziploc freezer bag for long-term storage. Whenever I’m ready to bake the cookies, I can bake them directly from the freezer for 16 minutes at 350°F.

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