These oatmeal cookies might be a little different than what you’re used to. With more butter and less egg, they’re thick and dense, but still soft in the center. The ones in this picture are what I’d call regular size, as they’re made with a rounded tablespoon of dough….
But for the second batch, I doubled the amount of dough for each cookie and made jumbo size cookies perfect for bake sales or gift giving.
Anyhow, with all the oatmeal cookie recipes out there it’s hard to pick a favorite, but right now — at least at this very moment, I’d put this recipe near the top because I found them to be “different”. One final note. I used the (new?) Nestle Dark Chocolate Chips because they’ve been on sale at my grocery store. They’re actually larger than the semisweet chips, and that larger sized worked nicely in these large cookies. Another chip that would probably work well are the Ghirardelli Bittersweet Chips, which are also larger. Or you could try chopping a regular chocolate bar into chunks, but it might cause more spreading and a flatter cookie.
- 10 oz (2 ½ sticks) cool unsalted butter, cut into chunks
- 1 teaspoon salt (cut in half if using salted butter)
- 1/2 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 1/2 cups (6.8 oz) all-purpose flour, weight it or stir well before measuring
- 1 teaspoon baking powder
- 3 cups old fashioned or quick cooking oats
- 1 1/2 cups dark or bittersweet chocolate chips**
- 1 cup toasted nuts or roasted almonds, chopped (optional)
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the cool butter until creamy. Add salt and both sugars and continue beating until smooth — don’t try to beat until fluffy or light, just smooth. Add the egg and beat just until mixed, then beat in the vanilla.
- Mix together the flour and the baking soda. Stir flour mixture into the egg mixture until blended. Stir in the oats and the chocolate chips.
- Scoop up about 32 heaping tablespoons of batter and shape into balls. Press tops of balls down slightly to make discs. Chill the balls until ready to use or bake immediately.
- To bake, arrange dough pieces about 2 ½ inches apart on parchment lined baking sheets. Bake for 12 to 15 minutes or until cookies appear set. Let cool for about five minutes on baking sheets, then transfer to a wire rack and let cool completely.
For jumbo size cookies, make 16 balls of dough and press them down slightly. Put the cookies in a 350 degree oven, but turn the heat down and bake them 1t 325 F for about 18 minutes.
Since the cookies are large and fat, I used large chips. Nestle’s new dark chocolate chips are slightly larger, as are Ghirardelli’s Bittersweet. Chocolate chunks would probably be great too, but using chocolate cut into chunks may cause a little more spreading.