I've already baked a recipe from this cookbook (Lemon Poppyseed Bread) so technically it doesn't get to count again in my baking challenge. I've tried lots of oatmeal chocolate chip cookie recipes and have no shame in obliterating the raisins out of an oatmeal cookie recipe and substituting chocolate chips instead. I tried this recipe because of the large amount of oats in the recipe in proportion to the other ingredients, especially the flour. I believe oatmeal cookies should have, you guessed it, lots of oats.
The weird thing about this recipe is the cookies baked to a weird appearance. Some spread thin and others stayed a bit bulky, even on the convection setting in my oven. Usually when that happens, that means the cookie dough wasn't very well mixed and that the butter was unevenly distributed. Except I know that wasn't the case because I mixed it the way I do all the other cookie recipes and have never had that happen. So I'm not sure what's going on there. Subsequently, this cookie gets low marks for appearance. But I have to say the taste was pretty good. The cookie was crisp at the edges and chewy elsewhere and I really like the oat taste and the combination with the chocolate chips.
½ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup (1 ½ sticks) unsalted butter, at room temperature
1 cup firmly packed light brown sugar
½ cup granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
3 cups old-fashioned (not quick cooking) rolled oats
1 cup chocolate chips
1. Position an oven rack so that the cookies will bake in the middle of the oven and preheat the oven to 350°F. Line a baking sheet with kitchen parchment paper or a silicone baking mat and set aside.
2. In a bowl, combine the flour, baking soda and salt. Whisk to mix well and set aside.
3. In another bowl, combine the butter and sugars and beat with an electric mixer at medium speed until the mixture is light and fluffy, about 5 minutes. Add the egg and vanilla and blend well. Add the flour mixture and mix at low speed just until incorporated. Stir in the oats, about 1 cup at a time, just until incorporated, then stir in the chocolate chips.
4. Using a #20 (¼-cup) ice cream scoop, scoop up level portions of dough and place them about 3 inches apart on the lined baking sheet until the sheet is full.
5. Transfer the baking sheet to the oven and bake until the edges of the cookies are lightly browned and the centers are set, about 18 minutes.
6. Remove the baking sheet to a wire rack to cool for a few minutes, then using a spatula, transfer the cookies directly to the rack to cool completely.
7. Repeat the forming and baking process until the dough is used up.
The cookies may be stored in an airtight container at room temperature for up to 3 days.