As soon as I decided that I wanted to make this blog, I immediately knew which recipe I had to post first: oatmeal chocolate chip cookies. This was the very first recipe that I ever learned to bake, so it seemed like an especially fitting start to my recipe collection.
Growing up, these were THE cookies in our house. If someone said they were going to make cookies, we all knew that they were talking about these beauties. Other than the occasional sugar cookie around Christmas time, these are the only cookies than I can ever remember gracing our oven. It's not that we were afraid of trying new things. It's just that these cookies are amazing.
For me, these cookies are the definition of "baked with love." I can't help but get a bit nostalgic every time I make them, remembering the time when someone forgot to add the sugar or the time I made over 30 dozen of them for my sister's wedding. But enough with my cookie reminiscence, on to the recipe!
For this recipe you'll just need basic pantry items, so chances are you already have everything you need to make these classic cookies. (On an unrelated note, this picture is also a friendly reminder to appreciate any and all counter space you might have—you can see almost all of mine in this picture).
Start by creaming the butter and shortening with the white and brown sugars. Cream for about 3 minutes using the cookie paddle attachment on your electric mixer until the dough is light and fluffy.
Add the eggs and vanilla. Beat until the eggs are well incorporated, leaving you with a creamy looking dough.
Now for the dry ingredients. You have a couple options here: you can either mix the dry ingredients together in a separate bowl before adding it to the wet mixture or just measure the dry ingredients directly into the mixer. The first method is a bit more precise, but I've never had issues with the second method (I know, I know, baking blasphemy!).
You can also decide whether or not you want to add cornstarch along with the other dry ingredients. I find that it helps keep the cookies soft for a bit longer after they're baked, but if you're planning on eating them all right away you don't need to bother.
Whatever you decide to do, add the dry ingredients to the wet ingredients and mix slowly until just incorporated, scraping the sides of the bowl as needed.
Stir in the rolled oats and chocolate chips. Feel free to increase or decrease the amount of chocolate chips according to your cookie preferences.
Scoop your finished dough out onto a cookie sheet lined with parchment paper. I like to use a 1-1/2 Tbsp cookie scoop to help keep them consistent. Bake in a 350° F oven for 10-12 minutes.
Let the cookies cool for a couple minutes on the pan before transferring them to a cooling rack to cool completely.
Now for the best part: enjoy the cookies! Save any leftover cookies in an airtight container or tupperware.
Oatmeal Chocolate Chip Cookies
Thank you for stopping by to visit my own personal corner of the web! Feel free to take a look around and check out what I've been crafting, crocheting, or baking. Hopefully you'll find something to inspire your own creativity!