Chocolate Cookies Desserts Recipes

Classic Oatmeal Chocolate Chip Cookies

showcasing the classic oatmeal chocolate chip cookie

Everyone has a favourite cookie. Regardless of how young or old you are, a cookie always brings great memories with it. My favourite cookie is this classic oatmeal and chocolate chip creation my mom often made. She was, and still is, a wiz when it comes to cookies. Just smelling them bake takes me back to my kitchen in Tea Hill, where I would sit at our tiered island, gripping a glass of cold milk, eagerly anticipating the fresh out of the oven cookie hand off.

This classic oatmeal and chocolate chip recipe is the basic one I always use and it is as reliable as it is delicious. Furthermore, it makes quite a few and they freeze well. You can have a homemade cookie in mere seconds for months at a time.

Classic Oatmeal Chocolate Chip Cookie

Print This
Serves: 2 dozen cookies Prep Time: Cooking Time:

Ingredients

    2. 260g All purpose flour - sifted (Anita's organic flour from BC is what I use)
    4. 2.5g Baking soda - sifted
    6. 2g Cinnamon - sifted (Herbologie cinnamon is to die for! I suggest using it.)
    8. 3g Kosher Salt
    10. 340g European Butter at room temperature
    12. 400g Brown sugar
    14. 140g White sugar
    16. 280g Organic Eggs
    18. 10ml Pure Vanilla extract
    20. 400g Rolled Oats (I recommend using Gold Forest Grains)
    22. 170g Milk Chocolate Chips

Instructions

In this recipe, you will notice I have weights as opposed to measures in many cases. This is for a significant reason. I have recently discovered the well known (yet new to me) scientific fact that we all measure differently. From the size of measuring cups, to whether we sift our flour. These variances can alter the result of our baking. A weight measure is more reliable and consistent. This would explain why some days my cookies are perfect, and others not so much. The measure matters. If you don’t have a kitchen scale, I suggest you invest in one right away. They are not expensive and you will use it all the time. You will definitely need it for this recipe.

  1. Preheat the oven to 375.
  2. Line a half sheet pan with parchment paper.
  3. Combine the flour, baking soda, cinnamon, and salt in a medium sized bowl.
  4. Using a stand mixer, cream the butter and both the brown and white sugar using a paddle attachment. Mix at medium speed between 8 – 10 minutes. Be sure to take breaks every 1.5 minutes to scrape down the sides of the bowl. The mixture is ready when it is light, fluffy, and smooth.
  5. Add the vanilla and mix until fully incorporated. Approximately 3 minutes. Be sure to scrape down the sides of the bowl at least twice.
  6. Reduce the speed on your mixer to low, and slowly add the flour mixture. Once mixed, add the oats and the chocolate chips. Mix just until moistened and combined.
  7. Using an ice cream scoop, measure out equal scoops of the mix onto the parchment. Space each cookie about 2″ apart.
  8. Bake for 10 – 12 minutes checking consistently for browning edges. Let them cool for one minute on the sheet before transferring to a rack.

You may also like...