Trusty Crispy yet Chewy Oatmeal Chocolate Cookies Recipe

My Crispy yet Chewy Oatmeal Chocolate Cookies Recipe

Oatmeal Cookies. For me, cookies aren't the same unless they have chocolate - thus oatmeal must always be followed with chocolate! Looking back at the blog I do have an oatmeal, chocolate chip & raisin recipe from 2010(!) and a recipe for Oatmeal & Raisin Cookies using canola oil from 2012. However, the recipe that I have been testing and creating over the past year(s) I realize is not even on the blog. This never even occurred to me until a friend asked me for my recipe recently!

So, without further ado here is my latest oatmeal and chocolate cookie recipe.

Crispy Chewy Oatmeal Chocolate Cookies

Ingredients:

• 250g (2 cups) flour 
• 1 tsp baking soda
• 1/2 tsp salt (I used some flaky maldon salt but table salt works well too).
• 228g (1 cup) unsalted butter (room temperature)
• 180g (1 cup) brown sugar
• 150g (3/4 cup) granulated sugar
• 1.5 tsp vanilla extract
• 2 large eggs
• 200g (2 cups) oats (I used quick oats)
• 1.5 cups of chocolate (your choice - mixture of chocolate chip and 70% dark chocolate chunk) 

Directions for Crispy Chewy Oatmeal Chocolate Cookies

1. Pre-heat oven to 350F.
2. Measure out all ingredients prior to baking.
3. Mix together the dry ingredients of flour, baking soda and salt in a bowl. Set aside.
4. In a stand-up or hand held mixer blend together the unsalted butter and both sugars. Do this for about 5 minutes until the butter & sugar mixture is nice and fluffy. 
5. Add eggs into the mixture, followed by the vanilla extract.
6. Once wet ingredients have been incorporated, turn the mixer to a lower speed. Then, add in the mixed dry ingredients (flour, baking soda, salt).
7. Scrape down the sides with a spatula as needed until all the flour is in the batter. 
8. Slowly add in the oats.
9. Once oats are added, turn off mixer. With a spatula stir in the chocolate chips and chunks until they are all mixed into the batter.
10. If batter feels wet at this point and sticky, place the batter bowl into the fridge for about 10-15 minutes. This will help dough absorb the liquid and make it easier to roll the dough into balls.
11. Line 2 baking sheets with parchment paper. 
12. Using a tablespoon or an ice cream scoop, scoop and then roll out balls of dough between your hands. 
13. Place each ball of cookie dough on the cookie sheet, pressing down gently until it forms a flatter disk. Space out the dough, leaving about 1 inch from the next cookie dough and the rim of the cookie sheet. 
14. Depending on how big you make your cookie balls (I typically roll out about 50g of dough for each cookie) I find I end up placing 3 cookies on the top row, 2 in the middle and 3 on the bottom row with space in between. 
15. Bake one tray at a time at 375F for 12-13 minutes or until the edges of the cookies have started to brown. 
16. As cookies start to cool, transfer them to a cooling rack or tray. if you don't have one, just spread them out on a plate.
17. Allow cookies to cool for a few minutes before enjoying!

I love how these cookies, eaten while still warm from the oven are crispy and still have a nice chew to them. Feel free to play with different variations of chocolate additions. I can assure you that each one tastes perfectly amazing. Try a mixture of chocolate chip with dark chocolate chocolate chunks, chocolate wafers and skor or even a mixture of chocolate chip, dark chocolate squares and a chopped skor bar! Hope you enjoy these as much as I do!