These cookies are excellent in every way. I only baked them to add to a batch of cinnamon ice cream I was making, but they deserve so much more than just being a complementary player. These cookies are a star on their own. Seriously.

Sometimes oatmeal cookies spread too much. Sometimes they dry out. They'd be high up on my favorite cookie list, but until now I've never had a dependable recipe to use. For the ice cream I wanted to make (a homemade version of Ben & Jerry’s Oatmeal Cookie Chunk - recipe coming soon!), I needed a great oatmeal chocolate chip cookie to add. This one fit the bill.

I like to make recipes based on how people describe them. Mel over at Mel’s Kitchen Cafe posted the recipe in 2009, and at the time she wrote that she’d made them three times in two weeks. She posted an update in 2013 that said 4 years later she was still making this recipe.

I can see why after trying these for myself. We managed to finish off the first batch before they stood a chance at making it into the ice cream. I was happy to make a second batch since it meant a few more days of these cookies. I would eat them every day if that were a viable option (sadly, it's not).

Since it's a fairly large batch they will probably last longer than a few days for most people--in which case, you could keep the extra dough in the fridge for up to two days to make them in multiple batches or pop it in the freezer for fast cookies in the future. I refrigerated the dough overnight before baking them, but this isn't a necessary step with these cookies. Some people (myself included), prefer to always refrigerate the dough if time permits, but it's nice to know you can skip that step if you're in a rush.

Enjoy!

Classic Oatmeal Chocolate Chip Cookies
Recipe from Mel’s Kitchen CafĂ©

Ingredients
  • 1 cup (2 sticks) butter, softened to room temperature
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • 2 3/4 cups old-fashioned rolled oats
  • 2 cups semi-sweet or milk chocolate chips
Directions
  1. Cream together the butter and sugars. Add eggs and vanilla. Beat until light and fluffy. Add baking soda, powder, and salt and mix. Add flour, oatmeal and chocolate chips. Mix until combined.
  2. Bake at 350 degrees for 10-12 minutes.



6 comments

dina said... @ July 19, 2014 at 3:45 PM

these look so tempting!

Thalia @ butter and brioche said... @ July 20, 2014 at 3:24 PM

these outmeal cookies look PERFECT. i am so craving one right now.. love the chocolate chunks. yum!

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Chelsea Bachrach said... @ July 29, 2014 at 9:51 PM

Made these but halved the sugar and halved the chocolate chips b/c my daughter wanted to add raisins too. It is a great recipe. It will be my "go-to" oatmeal cookie recipe. Thanks for sharing!

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