Oatmeal Chocolate Chip Cookies. These cookies are the perfect combination of chewy and crispy with the added wholesome deliciousness of oatmeal and of course a little chocolate indulgence too.
Updated October 10, 2018 with new photos and option for metric measurements.
It’s the first day of school here in Newfoundland and also the first day of cookie season in the Parsons household and we’re starting the year right with these perfect oatmeal chocolate chip cookies. They are a real kid classic after school snack with a tall glass of cold milk.
Most of the time these days, our cookie batches don’t even make it to after school! Both of my kids are in Junior High which is right around the corner from our house, so coming home for lunch with several friends tagging along is a daily occurrence here.
Both of my kids are excellent cookie bakers and there are almost always freshly baked cookies available in our counter top cookie jar. From chocolate chip, to oatmeal to peanut butter cookies, it seems at least one of the bakers in this household manage to keep the jar filled.
Wonder why we have so many kids visit, huh? These soft, crispy edged, chewy cookies will undoubtedly be made many times during the school year. Have a great school year folks!
Like this Perfect Oatmeal Chocolate Chip Cookies recipe?
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For another all time kid classic after school cookie please check out this decades old family recipe from my Aunt Aggie. They are The Best Peanut Butter Cookies I’ve ever tried.
- 1 1/3 cups flour
- 1/2 cup large rolled oats
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup butter
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/4 cups chocolate chips
Preheat oven to 350. Lightly spray one cookie sheet with spray oil or line with parchment paper.
In a medium sized bowl whisk together flour, rolled oats, salt, and baking soda.
In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.
Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not over mix. Fold in the chocolate chips.
Chill the dough thoroughly. Form cookies by dropping a rounded teaspoon of dough on the prepared cookie sheet two inches apart. Bake until light brown
around the edges, about 12-15 minutes, depending on cookie size.
Total time does not include an hour to chill the dough
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