There’s nothing worse than biting into an oatmeal cookie only to realize that what you thought were chocolate chips were, in fact, raisins. Sorry grandmas everywhere, but raisins ruin everything. Easy enough to fix, though. Simply substitute chocolate chips for “nature’s candy” in your favorite oatmeal cookie recipe and you’re good to go.
Barring a favorite oatmeal cookie recipe—there’s really no reason for you to have one, anyway—this one from Anne Burrell will get the job done. It’s worth noting that I substituted bread flour for all-purpose (the higher protein content leads to chewier cookies), used chips instead of chunks, and didn’t dust ’em with sea salt. Feel free to do whatever. No one’s stoppin’ ya.
- 2 cups bread flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 sticks unsalted butter, at room temperature
- 2 eggs
- 1 teaspoon vanilla extract
- 1 & 1/2 cups dark chocolate chips
- 1 cup walnuts, chopped (optional)
- 1 yappy dog (optional)
DIRECTIONS (makes 24 – 30 cookies)
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In large mixing bowl, whisk together flour, oats, baking powder, cinnamon, and salt. Set aside.
- Using a stand-up mixer, cream together butter and sugars.
- Add eggs, one at a time, and mix until thoroughly incorporated.
- Add vanilla extract and mix until incorporated.
- Add the flour mixture into parts, mixing until just combined.
- Fold in the chocolate chips and walnuts until evenly distributed.
- Drop 2 tablespoon balls of dough on prepared baking sheet, about 2 inches apart. I used a medium cookie scoop because I have a thing for uniformity. Do you.
- Bake for 12 – 14 minutes until edges begin to brown.
- Remove from oven and let ’em sit for a minute or two before moving to a wire rack to completely cool.
- Give ’em to friends because one of your New Year’s resolutions is to not eat like a stoned college student.