The first time I had a oatmeal chocolate chip cookie was from Potbelly’s a few years ago. I though it was an interesting take on the classic oatmeal cookie and I have no idea how long folks have been putting chocolate chips in them.
So I made some for a weekend BBQ and they turned out pretty good, but not as good as Potbelly’s so I need to perfect my chops or maybe the humidity had some influence on the consistency of the cookie which turned out more cake-like than I would have preferred. Nevertheless here is Mark Bittman’s recipe and hopefully you have better luck and I will keep trying.
How To Make Oatmeal Chocolate Chip Cookies
- 8 tablespoons (1 stick) unsalted butter, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 1/2 cups all-purpose flour
- 2 cups rolled oats (not instant kind)
- 1/2 teaspoon ground cinnamon
- Pinch salt
- 2 teaspoons baking powder
- 1/2 cup milk
- 1/2 teaspoon vanilla or almond extract
- 1 1/2 cup chocolate chips
Preheat oven to 375 degrees. Using an electric mixer, I use the KitchenAid Artisan stand mixer, combine butter and sugars; add one eggs at a time to mixture until well blended. Combine flour, oats, cinnamon, salt, and baking powder in a bowl. Begin to mix the dry ingredients a bit at a time with batter by hand, alternating between milk and dry ingredients. Stir in the vanilla or almond extract and mix in chocolate chips. Drop a tablespoon of cookie dough on an ungreased baking sheet and bake for 12 to 15 minutes. Let cool for about 2 minutes and them place on a cooling rack.