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Chocolate Chip Oatmeal Cookies

June 15, 2009

I love oats, especially in baking.  They add such a wonderfully hearty and wholesome texture to anything, whether it is to cookies or bread.  As oatmeal sprinkled with brown sugar and raisins or granola with nuts and honey, oats are so versatile to fit anyone’s tastes.  Good for your heart yet also to your taste buds, these cookies will give you a boost of energy and help mitigate that little tinge of guilt for indulging on something so yummy.

I normally prefer the traditional oatmeal cookies with raisins and the sweetly spicy notes of cinnamon but I didn’t have any raisins around.  I was craving some oatmeal cookies and still had half a bag of chocolate chip so I thought I’d make these cookies.  Chocolate chip oatmeal cookies or oatmeal chocolate chip cookies, these cookies are delicious either way.

These cookies actually taste like a cookie version of a granola chewy bar.  They’re like the heartier and slightly healthier version of the classic chocolate chip cookie.  Seemingly tough on the outside, these cookies are so soft once you bite into them, falling apart neatly in your mouth into chewy little morsels.  The oats give these cookies a nice bite and texture to go along with the sweet and slightly bitter chocolate chips.

Chocolate Chip Oatmeal Cookies

Chocolate Chip Oatmeal Cookies

Chocolate Chip Oatmeal Cookies


1 stick unsalted butter, room temperature
1/4 cup sugar
1/2 and 1/4 cup brown sugar
1 large egg
1/2 tablespoon heavy cream
1 teaspoon pure vanilla extract
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 and 1/4 cups oats
1 cup semi-sweet chocolate chips


1. Preheat oven to 350 degrees Fahrenheit.

2. Cream butter and sugars together until light and fluffy.  Add egg and combine well.

3. Add the heavy cream and vanilla extract, mix to combine. In a separate bowl, combine the flour, baking soda, baking powder, and salt.

4. Slowly add the flour mixture and mix only to combine. Fold in the oats and chocolate chips. Preferably, allow dough to chill in refrigerator over night.

5. Form one-inch balls of dough and place on ungreased cookie sheet, bake for 14 minutes. Allow to cool completely. Makes about two dozen cookies.


When I made these cookies they did not spread too much in the oven; they expand maybe half an inch all around so you can fit quite a few on one cookie sheet.  I made two different batches, one after a few hours of the dough chilling in the refrigerator and another the next day after it had chilled over night.  The batch that had chilled 24 hours definitely had a fuller, more enhanced flavor.  I definitely recommend chilling the dough.

I didn’t have heavy cream so I used regular milk and a little extra butter instead. I also originally baked the cookies for only 11 minutes but they were definitely not done then.  I baked for an additional 3 minutes and while they seemed to be uncook in the middle, after cooling, the cookies become perfectly soft at the center.  You can also bake at 375 degrees for 12 minutes.

3 Comments leave one →
  1. lailablogs permalink
    June 15, 2009 8:14 AM

    Looks absolutely delicious .. Laila ..

  2. sanone permalink
    June 15, 2009 11:30 AM

    the us navy could launch full-sized submarines into the amount of saliva my mouth has produced after seeing above picture.

    be still, my beating papillae.

  3. June 16, 2009 4:10 PM

    so interesting to put cream in the cookies! I’m trying these for sure!!! I also love some oats in my CCC, the extra crunch and texture is unbeatable! Great job 🙂

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