Chocolate chip cookies are one of my absolute favorite cookies on the planet. I use my go-to recipe about once a month (sometimes more often) and it always produces a classic, soft and chewy winner.
Today on this rainy, dreary Saturday afternoon, I decided to make another batch. Except that – GASP! – I did two things differently.
The first thing was to add oatmeal to the cookie dough. I like a warm oatmeal raisin cookie now and again, but not enough that I make them a lot at home. Oatmeal and chocolate chips, however? Mind blowing. I used quick cook oats because that’s what I happened to have in the pantry, but if you have traditional oats, that would work fine. Just don’t use instant oatmeal.
The second thing I did differently was that I used a 50/50 flour blend (50% whole wheat; 50% all-purpose) instead of just all-purpose. The blend happened to be what I had in the pantry, and I was out of the white stuff.
Know what? The addition of whole wheat worked great, and I liked the added “tooth” it gave the cookies without being too rubbery. I think the extra level of flavor from the whole wheat went nicely with the oats too. If you don’t have whole wheat flour, using only all-purpose would totally be fine.
Mmmm…. Time to grab a glass of cold milk and a couple cookies!
- 1 stick salted butter, softened
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg, room temperature
- 1 tablespoon pure vanilla extract
- 1-1/8 cups whole wheat/all-purpose flour blend
- ½ cup quick cook oats
- ½ teaspoon salt
- ½ teaspoon baking soda
- 6-ounces semi-sweet chocolate chips
- Preheat the oven to 375°F.
- Using a mixer, cream the butter, granulated sugar and brown sugar together in a large bowl until the mixture becomes light and fluffy. Add the egg and vanilla, and continue mixing until they're combined.
- In a separate bowl combine the flour, oats, baking soda and salt together. Add the dry mixture to the creamed mixture about ¼ cup at a time (just eyeball it), making sure to incorporate fully before adding more. Fold in the chocolate chips.
- Spoon the cookie dough in teaspoonfuls onto ungreased baking sheets, leaving about 1-1/2" between cookies. Bake for 10 minutes, or until the edges are golden and tops are no longer shiny.
- Remove the baking sheets from the oven and let the cookies cool for 1 minute before transferring them to racks to cool completely. Makes 24-36 cookies depending on how big your teasponfuls are.