Oatmeal chocolate chip cookies are the kind of cookies for people who don't like raisins. It tastes like a chocolate chip cookie only that it has rolled oats (obviously) and that it's full of spices!
These will look raw when you first take it out of the oven, but it will cook as it cools.
You don't want to over bake it so that it tastes burnt. As long as you can see that the bottom is brown, it's okay to take out.
Another thing to watch out for is the overspreading. You want to leave each cookie 2" apart from one another.
You can try this recipe with 2 1/2 cups of butterscotch morsels. They taste amazing!
|Level: 👩🏽🍳|Time: 35 minutes|Serves 3 dozen|
1 cup butter
1 1/2 cups light brown sugar
1/3 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 1/2 cups rolled oats
1 ½ cups chocolate chips
Preheat oven to 350 degrees and line a baking pan with parchment paper.
In a stand mixer cream butter and both sugars. Slowly add in eggs, and vanilla extract. In a separate bowl whisk flour, salt, baking soda, cinnamon, nutmeg, and ginger. Add this to the butter mixture. Fold in rolled oats, chocolate chips, and with an ice cream scoop, spoon out cookie dough onto baking pans.
Bake for 13 minutes. It will look underbaked but it will cool (and cook) on a rack.
- The Bored Baker 👩🏽🍳