These cookies took maybe an extra minute or so, but they turned out great from frozen dough! The dough was crumbly and hard to work with. These were a hit. These Oatmeal Chocolate Chip Cookies are crispy on the outside, chewy on the inside, and loaded with chocolate! I made half the recipe and kept one full egg. First of all, what an simple recipe! For years, I'd been sampling and comparing oatmeal chocolate chip cookies but had never tried making my own. I let the dough sit in the fridge for at least an hour before shaping them into golf ball sized balls. Here are my tweaks: I'm going to bake these today. Prep Time 15 minutes Cook Time 8 minutes Chilling Time 1 hour I can confidently say, though — the messy kitchen and the time (and frustration) spent toiling was worth the effort…because this old-fashioned oatmeal chocolate chip cookies recipe is absolutely the BEST! You can freeze the cookies once flattened. One of the best cookies I’ve ever made/eaten! They come together with a handful of basic pantry staples, so you can stir together the dough any time a craving strikes! The cookie critic in the house was adamant we keep this recipe in the rotation. This cookie disappointed. Thank you! Sorry, not a keeper for us. Unsubscribe at any time. Store the cookies in an airtight container at room temperature. They will firm up as they cool, but they will remain soft and chewy. Flatter cookies will be crispier. Waiting is the hardest part, but it’s worth it! It’s also important to chill the dough before baking, because the cold dough will not spread as much as room temperature dough when baked. Bake a batch of Big Fat & Chewy Oatmeal Cookies, of course! Loaded with dark chocolate chips, walnuts and shredded coconut these cookies will become your new favorite thing! They’re an easy dessert recipe that disappears fast! Quick oats will also work, but they will yield a slightly less chewy cookie. But that doesn’t help when reviewing a recipe. I sympathize with readers who are sensitive to sugar. Finally, it’s important that you don’t over-mix the dough once you add the dry ingredients (which can result in tough, dry cookies). Because everyone raves about it, I started with the basic oatmeal raisin cookie recipe on the lid of the Quaker Oats canister, holding it next to the Toll House recipe and making some surgical adjustments. What do these cookies taste like? Oatmeal Chocolate Chip Cookies – a classic recipe that is always a hit. The whole wheat flour with the spices and oats and chocolate tasted amazing!!! Cover and refrigerate for 1-2 hours. When I was ready for more cookies, I let the dough log thaw for about 40 minutes, then started rolling it into little balls and baked as instructed. Maybe I'll make a half batch of each? No spam guaranteed. I actually wasn't expecting much, but these turned out to be some of the best cookies I've ever made - maybe even the best of all! This is the recipe for anyone on Team Crispy – a classic chocolate chip cookie recipe with such alluringly delicious powers that it might just convert chewy chocolate chip cookie lovers too!!! Do not overbeat! I am super picky about my oatmeal cookies and these are the best combo of crispy and soft on the inside (I use raisins instead of choc chips though). Crispy edges, soft centers, and they stay soft and chewy for days! Banged these out quickly, and they were crispy on the edges and chewy in the middle just like I was hoping. These Oatmeal Chocolate Chip cookies are my new f avorite cookie recipe!They are crispy on the outside and soft and chewy on the inside! Here are a few more tips to help you out! I like to use a 4-teaspoon spring-loaded scoop to make sure that my cookies are all the same size (and therefore bake in the same amount of time). This is My Favorite Base Oatmeal Cookie Recipe. These Chewy Oatmeal Cookies, Oatmeal Creme Pies and these Healthy Oatmeal Apple Raisin Cookies … I reduced the brown sugar by about 1/4 cup and added just enough Whole Foods dark chocolate chunks so that each cookie had 2 chunks. Beat in the egg and vanilla, and then gradually add the dry ingredients. 50 More Recipes: Healthy Cookies Recipes. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. I brought some into lab the next day and everyone loved them. These are THE BEST!! It was a hit! If you want a crispy oatmeal chocolate chip cookie, bake these longer than the recommended 12 minutes. Heat the oven to 375 degrees F. In a medium bowl, whisk together the flour, salt, baking soda and spices. I wanted a thick, chewy cookie that would be slightly crisp on the edges, but soft and buttery on the inside. I get asked ALL the time if I have a recipe to share for thin and crispy or ultra chewy chocolate chip cookies. Don't bother with parchment unless you like using parchment. Yield: about 5 dozen. I cook at suggested heat for a total of 8.5-9 mins, rotating half-way through and adding some Maldon salt at the halfway point. Top each cookie with a few large, flat pieces of chopped chocolate or whole féves (if desired). I recommend using Quaker Old-Fashioned Oats (also called "rolled oats") in this recipe, which gives the cookies a nice texture and chew. Finally, it’s … Thie best recipe for soft and chewy oatmeal chocolate chip cookies. Add the egg and vanilla and beat until combined, scraping down the sides of the bowl once. Remember to make sure that your oven temperature is accurate, and use cool baking sheets (never put dough on a warm baking sheet). In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. That confirmation email should be waiting for you in your inbox! The classic version is my favorite, however there are tons of optional mix-in’s that you can add – like white chocolate chips with cranberries, raisins, chocolate chips, bananas or even cinnamon chips… Our family loves them! Also, I appreciate that they don't have as much sugar as a lot of cookie recipes, and yet they taste just right and are nice and crispy but still chewy. They’ll look a little underdone in the middle, but that will be OK, and will give you the chewy … The name says it all: these oatmeal cookies, they’re big, fat and chewy! They are everything an oatmeal cookie should be…crispy around the edges and soft and chewy in the center. Required fields are marked *. Simply delicious. These oatmeal chocolate chip cookies are to die for. Add the flour and spices in three additions, beating until just combined and scraping down the sides of the bowl after each addition. Beat in the egg until smooth and barely fluffy. They're absolutely perfect for every occasion -- from packed lunchboxes to after-school snacks, easy bake sale treats, or afternoon activities with the kids. These soft and chewy oatmeal chocolate chip cookies are just a slightly tweaked version of my classic oatmeal raisin cookies recipe. I'd like to receive the free email course. When ready to bake, just pull a couple of frozen dough balls from the oven and bake in a 350 degree F oven. Made these cookies for the 4th time yesterday and brought in to work for my team. And then I thought of the chocolate chip cookies my mother used to make when I was growing up. Top them with a pinch of flaked sea salt. Each cookie has 134 calories and about 5 grams of fat. Added one tablespoon molasses per comments -- good addition! Success! They have the perfect combo of crispy edges and chewy centers for an oatmeal cookie that’s impossible to resist. Stir together a batch of the old-fashioned favorites and share a simple treat with your loved ones. Also, Merrill's instruction to flatten the cookies is important. I may never make plain old chocolate chip cookies again! Even though I skimped on the sugar, I found the cookies too sweet and the flavors muddied. Perhaps the internet doesn’t need another chocolate chip cookie, but you, sweet friends, I bet that you need a chocolate chip cookie. The BEST, EASY Soft Chewy Chocolate Chip Cookies with a crispy outer edge that are a cookie dream come true. Cool on the baking sheets for a minute, then transfer to wire racks to cool completely. The cookies are done when they turn lightly golden around the edges, and the tops look almost dry. —Merrill Stubbs. They will last on the counter for about 3 days. Bake the cookies in a 350 degree F oven for about 12 minutes, or just until they’re lightly browned. Inspired by local traditions and seasonal fare, you'll find plenty of easy, comforting recipes that bring your family together around the table. The spices were pronounced without being overbearing, and every cookie promised at least half a dozen chips. Crispy on the bottom and chewy in the middle. Follow The Seasoned Mom on Instagram and show us what you're making! But beyond hitting multiple textural components, they have wonderful flavor, with warm cinnamon accenting the toasted pecan and sweet oats. I don't find they spread out too much so I flatten them with my hands after rolling them. You won’t be able to eat just one! In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Bake … Beat in the eggs one at a … Crispy Chocolate Chip Cookies. I froze half of this dough in a log wrapped in wax paper. Check, check, and check (that’ll be you once you breeze through our gift collections for all your favorite people). Welcome to my farmhouse kitchen in the foothills of Virginia's Blue Ridge Mountains. I cannot even count how many different batches of cookies I baked in my attempt to land on the perfect simple oatmeal cookie recipe! This dough freezes best if you portion it into dough balls before freezing. This recipe is very similar to an old fashioned oatmeal chocolate chip cookies recipe. This is a great cookie recipe for cookie exchanges too! If THAT doesn’t bring the sunshine back into your day, nothing will! I do not recommend using steel cut oats. Arrange the dough balls on baking sheets, freeze, and then wrap tightly in an airtight container or Ziploc bag. This base recipe has quickly developed into my favorite and makes quite a few appearances in Sally’s Cookie Addiction.I’m a firm believer in having a handful of base recipes from which you can develop virtually hundreds of variations. While I’m a fan of Oatmeal Raisin – they are more of a soft and chewy, dense cookie vs these ones that are light and crispy. Read all the reviews and no one mentioned subbing in gluten free flour. By tweaking the types of oats that I used, the salt, the different types of sugar, the ratio of oats to flour, and the chilled versus room temperature dough — the options are endless! These are made with brown sugar, a hint of cinnamon, rolled oats, & lots of chocolate chips for the perfect bakery-style cookie. There was an error submitting your subscription. I’d pack them up, still warm from the oven, … It was a total miss for me....I found the cookie way too sweet, not crispy (I had to actually double bake it like biscotti to get it crispy)....but the biggest "miss" for me was the taste. This site uses Akismet to reduce spam. How many cookies does this recipe make? Loaded with chocolate chips and chopped pecans, they’re guaranteed to hit the spot! This was over a month ago and one of my lab members still tells me they were perfect, and I should feel free bring in more. I was taught to say only nice things or nothing at all. But in my opinion, the king of all cookies is a hybrid of the two. Did you, and how did they come out, if you did? It can be an issue with the recipe itself (for instance, a higher butter-to-flour ratio will yield a flatter cookie). Crispy-edged chocolate chip cookies from Sally’s Cookie Addiction cookbook (page 26): More white sugar than brown sugar and milk help create spread and a crispier cookie, creamed butter and sugar create a soft and light center. First, I decreased the flour a little and decided to use one egg instead of two so that the cookies would be thinner and less cakey. Stir in the oats and the chocolate chips, distributing evenly. I have tons of recipes for chocolate chip cookies here on my site, but none of them offer up both chewy AND crispy… This is my favorite chocolate chip cookie recipe (second in line is Ben and Jerry's original scoop shop cookie recipe, but those don't have oats in them so it's really a different category). I baked these today and must say I'm very happy with the results. Chewy Oatmeal Chocolate Chip Cookies; Chewy Oatmeal Chocolate Chip Cookies. If you like a soft and warm oatmeal cookie with gooey, melty chocolate chips, just pop a couple of cookies in the microwave for a few seconds before enjoying with a cold glass of milk! There’s something about chewy oatmeal chocolate chip cookies that just feel like home. These crispy and chewy chocolate chip cookies have golden edges and soft, tender centers. During covid-19 time we had no white flour so I used whole wheat flour. Until this week, that is. I know all of those descriptions sound contradicting, but these cookies really have it all—with just a touch of cinnamon that adds the right amount of warmth to these cookies. Let cool on pans for 3 minutes. I guess I am a traditional gal when it comes to cookies. Add egg and vanilla extract; beat well. The resulting cookies were crisp indeed, almost lacy, with little pockets where butter and sugar had pooled to create crackly deposits of caramel. Customer Rating: 1 Ratings 1 Comment. So are oatmeal raisin cookies. Remove from pans and let cool completely on wire racks. As they cool, they will firm up a bit but will still stay soft and chewy. About 24, depending on the size of cookie scoop used. I did my lazy cheat of just melting the butter in the microwave and mixing sugar, egg, vanilla into that (so I didn't need to get my heavy mixer out). Crispy, Chewy Oatmeal Cookies Oatmeal Cookies are such an old fashioned, but totally on-brand cookie! If you prefer crispy oatmeal chocolate chip cookies, leave them in the oven for a few extra minutes. Mint Chocolate Chip Cookies – Great year-round, but especially good during the holidays for Cookie Swaps. In a medium bowl, whisk together flour, baking powder, baking soda and salt. It's down-home, country-style cooking! These Oatmeal Chocolate Chip Cookies pass all my cookie standards too – soft and chewy on the inside, just slightly crispy on the outside, and dusted with maldon sea salt on top! Instead of one cup of raisins, I added two full cups of chocolate chips (my mother's cookies were pebbled with chips). I didn't flatten my first batch of cookies and they weren't spreading. Today’s soft & chewy oatmeal chocolate chip cookies start from my base oatmeal cookie recipe. I've made these multiple times and they will always be in my cookie rotation. While a classic Oatmeal Raisin Cookie will always have my heart, my boys are all about these big, fat, chewy Oatmeal Chocolate Chip Cookies! Crispy Chewy Chocolate Chip Cookies Are The Ultimate Classic Cookie Recipe! You want the cookies to look soft and puffy in the center. Home » What We're Eating » Oatmeal Chocolate Chip Cookies {Soft & Chewy! The cookies are best still slightly warm, but you can successfully store them in an airtight container for up to a few days. Had some rave reviews from the hungry midwives at work too! Followed recipe exactly otherwise. ....btw I have loved Merrill's other recipe submissions...but not this cookie recipe. It seems like such an easy task, but this particular treat proved to be quite the baking challenge. My new favorite cookie! Yield: 15 to 20 cookies. Anyone else try it? Also used 1/2 chic chips, 1/2 raisins. A few tips and tricks when it comes to Oatmeal Chocolate Chip Cookies: What kind of butter to use in these cookies: Unsalted! If I could bring a plate of these cookies to your house right now, I’d do it in a heartbeat. I pulled them out mid-bake and flattened them a bit...much better! Crispy Oatmeal Chocolate Chip Cookies Recipe Notes. To extend the life of your cookies, wrap them tightly and freeze them for up to 3 months. I decided what I was really looking to achieve lay somewhere in between these two. I thought about a standard chewy oatmeal raisin cookie—the kind that bends as you bite into it and leaves behind a rich, spicy aftertaste. Tops Friendly Markets provides groceries to your local community. Print Recipe Pin Recipe. Cream together the butter and sugar until light in color. Set aside. I added a little nutmeg and some allspice to the rather timid teaspoon of cinnamon decreed by the Quaker box. Fold in the oats and chocolate chips. While the mixer is on low speed, gradually add the flour mixture just until combined. When it comes to chocolate chip cookies, you fall into one of two categories: soft and chewy, or thin and crispy. If you want a crispy oatmeal chocolate chip cookie, bake these longer than the recommended 12 minutes. Using a 4-teaspoon spring-loaded scoop, drop dough onto prepared pans. In the bowl of a standing mixer, cream the butter and two sugars until light and fluffy, about 3 minutes. Chocolate chip cookies are delicious. The spices and the oats make this cookie taste nostalgic, and the amount of butter... well, you can taste it, and you won't be mad about it. With that in mind, we’ve used simple ingredients and methods. These Oatmeal Chocolate-Chip Rice Krispy Cookies are crispy but soft and chewy at the same time. As always, they never disappoint! Your email address will not be published. Remove the cookies from the oven when they’re just slightly browned (but still look a bit soft in the middle). You can also freeze the cookie dough before baking. Thick, soft and chewy, these are the best Oatmeal Chocolate Chip Cookies! Leave a Review » Ingredients. Your email address will not be published. Flavor and texture are both divine, some of the best cookies I've ever made. ! I also raised the oven temperature by 25 degrees (I really wanted those nice, crisp edges). The cold dough doesn't spread as easily in the oven, so your cookies will stay thick, soft and chewy! In a large bowl (of a stand mixer or with a handheld electric mixer), beat the butter, granulated sugar and brown sugar together until just combined, about 20 seconds. You can make larger, big fat chewy oatmeal chocolate chip cookies using a bigger scoop -- you'll just need to increase the baking time by a couple of minutes. She took the recipe from the Nestle Toll House chocolate chips bag and tweaked it so the cookies came out flatter and crisper around the edges, with rich caramel undertones. Honey.... really trying to cut back on the bottom and chewy with silicone or! 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