My friend Rick's favorite cookie is oatmeal chocolate chip. I kept meaning to bake him some and mail them to him and his family but either I had time to bake the cookies or I had time to go to the post office on the right day (has to be either on a Saturday, Monday or Tuesday to make sure they didn't hang in the mail longer than necessary) but never both. The last 2 oatmeal chocolate chip cookie recipes I tried out were technically meant for Rick but they ended up going to local friends instead since I could never get to the post office in time (that's my story, Rick, and I'm sticking to it). In any case, the stars finally aligned and I knew I could get to the post office last weekend so I flipped through my cookbooks to find a traditional oatmeal cookie recipe. My requirements for a good oatmeal cookie recipe is 1) it should contain more oatmeal than flour; otherwise it's just a chocolate chip cookie with a little oatmeal in it, 2) it should contain brown sugar for that molasses/toffee undertone and 3) I can substitute chocolate chips for raisins. Raisins aren't my thing and just like my brain doesn't process seeing "margarine" in a recipe and automatically substitutes butter, I don't process "raisins" in my head either and I always use chocolate chips instead.
This was from a cookbook that I've had for literally more than 20 years but I've never tried the oatmeal cookie recipe in it. It has all the hallmarks of a classic oatmeal cookie in that the edges were crisp and the cookie was satisfyingly chewy. I erred on the side of underbaking because I was shipping these and they would dry out a little just in the time it took them to get to their destination. Enjoy, Rick, Mrs. Rick and little twin Ricks.
2 cups firmly packed brown sugar
1 cup butter, softened
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
2 teaspoons vanilla
1 ¾ cups all-purpose flour
1 ½ cups chocolate chips
1. Preheat oven to 375°F. In large mixer bowl combine all ingredients except flour and chocolate chips. Beat at low speed, scraping bowl often, until well-mixed (1 to 2 minutes). Add flour, beating until well mixed (do not overmix). Stir in chocolate chips by hand.