Oatmeal Chocolate Chip Cookies
There are only a handful of baking recipes that I can do well. One of which is Oatmeal Chocolate Chip Cookies. Cookies are very easy to do. I think that cookies are easier to bake than brownies. I don’t know if that’s a fact but for me it is. There are also good affordable options of brownies that I would just opt to buy instead of bake them. Cookie is a different story, the good ones can be very expensive. Do it right and you can save a lot of money by baking some instead.
Are old fashioned and rolled oats the same?
Yes, old fashioned oats and rolled oats are the same. They are whole grain oat kernels. They are flat, flaky, absorb more water and cook faster than steel cut oats.
Can I substitute quick oats for old fashioned oats in cookies?
Old fashioned oats gives oatmeal cookies the chewy texture. Quick oats will result in less chewy oatmeal cookies because these are ground oats. The taste should almost be the same. It’s a matter of preference, I suppose. But I would strongly recommend old fashioned rolled oats.
The only expensive ingredients in baking cookies are butter and chocolate. I’m an advocate of using whatever you have in your kitchen but cookies are an exception. It’s just non negotiable. Butter and chocolate defines the flavor and the texture. Always use butter, not butter compound and not margarine. I call this Oatmeal Chocolate CHIP Cookies because that’s what it’s commonly called but I highly recommend using chocolate chunks instead. Use semi sweet or dark chocolate chunks if you can. Buy chocolate bars for baking and break it into chunky pieces. If none is available, you can use chocolate chips. It’s still going to be good but chocolate chunks tastes better and looks better.
I frequent a local baking supply store in Angeles City, Bake & Roll, to stock up on baking ingredients especially ones that are not easily found in supermarkets. The ones in the pictures have chocolate chips because I baked this during the Enhanced Community Quarantine and I have no access to chocolate bars.
This is a popular cookie at home. V and Z never say no these. This is inspired by a Martha Stewart recipe and a Sarah Kieffer recipe, adjusted a little bit according to some of my preferences and what I have available. It’s exactly how I want it, not too sweet, crisp on the edges, and chewy at the center.
Oatmeal Chocolate Chip Cookies
- 1 ½ cup all purpose flour
- 1 tsp baking soda
- 1 ½ salt
- 1 cup unsalted butter
- ¾ cup brown sugar
- ¾ cup white sugar
- 2 large eggs
- 1 tsp vanilla
- ½ tsp water
- 2 cups old fashioned whole rolled oats
- 2 cups semi sweet or dark chocolate chunks or chips cookies (300 grams)
- 1 cup chopped walnuts optional
- Pre-heat oven to 370°F
- In a bowl, combine flour, baking soda and salt. Mix well. Add 2 cups rolled oats, chocolate chips and walnuts (optional)
- In another bowl, combine unsalted butter, sugar, vanilla, water and eggs.
- Add flour mixture into the bowl and mix thoroughly.
- Line or butter baking pan.
- Drop 1/3 cup of cookie dough on the baking pan. Allow a 2-inch spacing between each cookie dough.
- Bake for 8 minutes and open the oven but do not turn off the oven. Tap the cookie pan. To do this lift the pan about 4 inches and gently drop it. This will create crisp edges and a soft chewy center in your cookies. Continue to bake for 3-4 more minutes until lightly golden.
- Remove the cookies from the oven and let it rest on the pan for at least 2 minutes before transferring it into a cooling rack.
Want another baked recipe, check out this easy cheesecake recipe.