I’ve been looking for a good Chocolate Chip cookie recipe, when I stumbled across this one. I tucked it into my Sweets & Treats board, for a time when I could make them — and this week (before christmas) happens to be just that time. So here is my take on what claims to be the BEST Oatmeal Chocolate Chip Cookies.
This worked out well that I decided to make these the week before Christmas, as I didn’t want to have to stock my house with random ingredients I wasn’t going to use up in time. I actually had all the things I needed for this recipe around the kitchen.
Overall this was a fairly simple recipe, definitely easy to follow — but once again I don’t own a stand mixer — so I had to improvise. First few steps include mixing things together — I used my hand mixer. You start by mixing eggs, butter, sugars and vanilla.
Once it is nicely mixed into a batter, scrape down the sides, and add in all the dry ingredients.
Once again mix it well, and add the chocolate chips. I found that it was easier to mix in the chips with my wooden spoon, than the hand mixer (but if I had a stand mixer I would have used it all the way through).
Roll your dough into balls, and flatten on tray. Now here is the step that takes the longest — Wrap with saran wrap and place in fridge to cool for a minimum of 2 hours. After they have cooled for a couple hours, spray pan and place cookies with lots of room to grow.
The recipe says to bake for 11 mins for super soft cookies — and I did this, but found that they were so soft, that they were actually uncooked in the centre. So I popped them back into the oven for some extra time — baking them for about 15 mins in total.
**NOTE** this is one of those recipes where the cookies flatten out as they cook .. so I would actually make them smaller than I did. I would probably make them half the side.**
I would say that they are pretty damn delicious — but I don’t know if I would say they are the BEST oatmeal chocolate chip cookies. I might re-evaluate the status of these cookies next time I make them.