For some reason, I never knew oatmeal chocolate chip cookies existed. It wasn't until about two years ago that my neighbor introduced them to me. That's when a small family moved two doors down from me. It turned out that they own bakeries in town called Broadway Daily Bread Co. And when they came around to introduce themselves, they brought with them a bag of baked goods, including the most delicious oatmeal chocolate chip cookies. Ever since that day, I've tried to find a recipe to match their deliciousness. I think this one is pretty close.
Chewy Oatmeal Chocolate Chip Cookies
adapted slightly from Bakergirl
1/2 cup & 6 tablespoons butter, melted
1/2 cup granulated sugar
3/4 cup firmly packed brown sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon, optional
3 cups rolled oats
1 cup (or more) chocolate chips
Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside.
Beat butter, sugar, and brown sugar
together on medium speed until smooth and creamy. Add eggs and vanilla
and mix until well combined.
Mix in flour, baking soda, salt and cinnamon and beat until just combined. Stir in oats and chocolate chips
Scoop dough into rounded tablespoons
and place on baking sheets about 2 inches apart. Lightly press down to
flatten each dough ball. Bake for 9-11 minutes, or until done (these
won't look done at first glance, they'll have a gooey, dough-y looking
centers that sets when they're cooling, so I baked mine until they were
crispy & brown around the edges. You can always poke them with a
toothpick if you want to be sure). Cool 1 minute on cookie sheets; remove to wire rack and allow to cool completely.
Makes about 2 dozen cookies.
Makes about 2 dozen cookies.
