Sweet Tooth // Best Oatmeal Chocolate Chip Cookie Recipe

Wednesday, April 29, 2020

Nyc fashion influencer Kathleen Harper's kitchen photo shoot.
I love cookies. And I don't just love them, I JUDGE them. That's right, I'm picky about everything — the texture, the consistency, and of course the flavor. These oatmeal chocolate chip morsels are soft, chewy, and taste like little slices of heaven. Let's get baking!
Nyc fashion blogger Kathleen Harper making homemade cookies.
Nyc fashion blogger Kathleen Harper's oatmeal chocolate chip cookie recipe.
Nyc fashion blogger Kathleen Harper's baking photo shoot.
Let me be upfront: I did not make up this recipe and I don't want to pretend like I did. I'm not a baker — I'm a direction follower, and I have to give credit where credit is due! I've been using this recipe for years and I originally found it here. Below, I'm also laying out what you need and how it's done (in my own words.)
Nyc fashion blogger Kathleen Harper showing how to make homemade oatmeal chocolate chip cookies.
Nyc fashion blogger Kathleen Harper's baking photo shoot in her kitchen.
Nyc fashion blogger Kathleen Harper's oatmeal chocolate chip cookie recipe.
At the time I found this recipe, I was looking for something incredibly easy that didn't involve anything more than a bowl, a spoon, and some measuring cups. But I also wanted a delicious result; something with tons of positive reviews. This recipe fit the bill and still does! It's also a winner with Antonio ;)
Nyc fashion blogger Kathleen Harper's easy cookie recipe.
Nyc fashion blogger Kathleen Harper's easy oatmeal chocolate chip cookie recipe.
Nyc fashion blogger Kathleen Harper's kitchen photo shoot.
In our household, dessert MUST include ice cream (Antonio's rule, but I caught on quickly.) We decided to make ice cream sandwiches with these fresh-baked cookies, and they were absolutely divine. So good in fact, that I made two more cookie batches the very next day [insert upside down smiley face emoji]
Nyc fashion blogger Kathleen Harper's homemade ice cream sandwiches.
[tee: Aerie // shorts: Aerie // necklace: custom Tiffany & Co. // hoop earrings: fine jewelry that used to be my mom's (similar pair here) // black scrunchie: Wunderkin Co. (similar style here) // silk scrunchie: Slip // lip color: Dior Addict Lip Tattoo in "Natural Berry"]

*This recipe only makes 11-12 medium/large cookies so I usually double it ;)


 INGREDIENTS: 

1 large egg
1/2 cup unsalted butter, softened to room temp (1 stick)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 1/2 cups old-fashioned whole rolled oats (not instant or quick cook)
3/4 cup all-purpose flour
1/2 to 1 teaspoon cinnamon, added to taste
1/2 teaspoon baking soda
pinch salt, optional and to taste
1 heaping cup semi-sweet chocolate chips
1/2 cup raisins or nuts, optional and to taste

DIRECTIONS:

1. In a large mixing bowl, combine the egg, butter, light brown sugar, granulated sugar, and vanilla. I just aggressively mix this combo with a wooden spoon, but you can also use an electric mixer and beat on medium-high until creamed. This takes about 4 minutes with a mixer, slightly longer by hand.

2. Next, add the oats, flour, cinnamon, baking soda, and salt. Mix once again until combined (about 1 minute)

3. Throw in the chocolate chips (the entire mixture will smell amazing by this point!) and mix once again for about 30 seconds.

4. For forming the dough balls, I just use my hands, but you can also use a large cookie scoop or a 1/4 measuring cup. You should be able to make 11 evenly-shaped balls — flatten the tops of each one slightly.

5. This part is annoying but necessary. Place the balls on a large tray or plate and put them in the refrigerator to chill for at least two hours, up to 5 days (I know, I know, who wants to WAIT?) If you bake with unchilled dough though, the cookies will be flatter, thinner, and will spread easily in the oven.

6. Preheat the oven to 350 degrees. Line a baking sheet with cooking spray (I use coconut oil spray from Trader Joe's), and place the dough mounds on the sheet. I bake mine for 11 minutes and 30 seconds, which ensures they're soft and slightly gooey. I wouldn't bake for more than 13 minutes. When you remove them from the oven, wait for 10 minutes (they will firm up a little more during this time.) No need to use a rack while they cool.

*Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

3 comments:

  1. YUM. Those look incredible! I have been doing a fair bit of baking lately and this seems right up my alley. Thank you for sharing the recipe!
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