My mom’s chocolate chip oatmeal cookies are some of the best cookies you may possibly ever be privileged enough to eat. These cookies took me from a young awkward middle schooler in youth group to being famous. Seriously.
My pastor at the time honestly did not know my name. To him I was simply, “The Cookie Girl”. Alas, I wasn’t terribly put out by this, attention is attention right? It didn’t solve my unibrow problem however….well what can you say…a cookie can only do so much.
One of my girlfriends loved these cookies so much she asked my mother to throw her a birthday party at our house just so she could have as many of these cookies as she wanted. We made A LOT of cookies that day.
The secret is in the oatmeal, but I must emphasize–this isn’t like eating an oatmeal cookie. We actually grind the oatmeal into a fine powder and then mix up the cookies. This gives it a wonderful chewy mouth feel and it cuts down on the massive blood sugar spike you normally get from eating a chocolate chip cookie (or lets be honest 10 chocolate chip cookies).
They are denser than a normal chocolate chip cookie too so they hold up to being dunked like a champ.
Enough talking, lets cook. Preheat your oven to 375° (350° convection ovens)
Start with the dry ingredients. Flour and oatmeal. Blend the oatmeal finely and then add to your bowl. Don’t add the other dry ingredients, I know I know I said dry ingredients but I promise you it works better this way.
Side note: Old fashioned oatmeal really makes a difference here. They will tell you that the quick oats are just chopped up regular oats but its not true. I don’t know what they do to them but they just don’t work right. In a pinch use them, I had to this time around because our car was broken down and the gas station across the street only sells quick oats. But really. Try to get the good stuff.
Cream the butter and the sugars together.
Then add the eggs and vanilla. The sprinkle the salt, baking powder and baking soda over this mixture and stir gently with your beaters to incorporate the dry ingredients a bit. Then turn the beaters onto the inappropriately named low speed that is never low enough to do anything but fling cookie dough batter all over the kitchen. Make sure all the leveners are evenly spread throughout the mixture.
Now before you launch into a lecture on me about how this is totally not correct procedure allow me to explain.
It’s my mom’s fault. Haha.
But no really it is….mom started doing it this way when we were kids because we LOVED helping her make cookies. But lo and behold, us kids weren’t always the most coordinated people in the world and we would often spill flour all over the place.Doing it this way ensures that all the most important ingredients for rising and flavor (salt, powder, soda) get incorporated. It’s much easier to eyeball the flour content than it is leveners–let me tell ya.
So once everything is mixed into the wet mixture add the dry mixture a cup or two at a time. This is a great job for kids!
At the very end of this you may need to use a wooden spoon here if your mixer is not super strong or you are making a double batch.
Once incorporated add the chocolate chips and chopped nuts. These ratios give a nice amount of chip to nut to cookie ratio. If you are a mix in addict you may need more to soothe your addiction. Or maybe you just need professional help….its a toss up.
Two spoons. Globs of cookie dough on a sheet.
Bake for around 13 minutes. The tops should look lightly toasted, and the edges a nice even light brown. The tops of the cookies shouldn’t be entirely set but they shouldn’t look like a bunch of liquid either.
Dark brown edges give you a harder crunchier cookie (my dad’s favorites). A few more minutes will burn them and you will have successfully created my grandpa’s favorite cookie. One cookie to rule them all. Truly.
Oh yes. You probably want the recipe huh?
24 large cookies
1 cup white sugar
1 cup brown sugar, packed
1 cup butter
1 tsp vanilla
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
2 1/4 cups flour
2 cups oatmeal
1 cup chocolate chips
1 cup walnuts
- Preheat oven to 375.
- Grind up oatmeal into flour. Mix flour and oatmeal.
- Cream butter and sugars.
- Mix in eggs and vanilla.
- Sprinkle salt, powder, and soda over wet ingredients. Combine.
- Add dry mix one to two cups at a time.
- Add chocolate chips and walnuts.
- Bake 10-13 minutes. They will look very wet still if you want them moist and chewy. If you cook til they look dry they will be crunchier.
- Let rest on baking sheet til setup and then transfer to paper towel lined tray to finish cooling.
Adaptation Disclosure: This recipe came from my mom's recipe box from growing up. I have no idea where she got the original or how much she modified it from that recipe. Original props goes to somebody I'm sure. We applaud the inventors of chocolate chip cookies. Someone should give them a....cookie. And some milk.