A good oatmeal cookie recipe is hard to find, but you will thank me for this one. These cookies are the perfect consistency, they have a ton of flavor and the batch makes a ridiculous amount to share (or not share – I won’t judge).
I have tried many oatmeal cookie recipes and had bad luck. With a lot of trial and error, I found that the key to a good oatmeal cookie is the baking soda. I have no idea why – I’m not a chemist or a legit baker or anything of the sort. I just know if your oatmeal cookie batter is too runny or they come out flat and flavorless, adding 1/2 teaspoon of baking soda will turn them into delicious cookie perfection.
You need to make these cookies immediately. Trust me. I’m pretty sure my fiance fell in love with me all over again just because he loved them so much. They’re that powerful.
Oatmeal Chocolate Chip Cookies
(from The Frog Commissary Cookbook)
1 cup butter, room temperature
1 cup sugar
1 cup brown sugar
2 large eggs
2 tbsp milk
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 1/2 cups oats (rolled or “quick,” but not “instant”)
2 cups chocolate chips (about 12-oz.)
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract.
- In a medium bowl, stir together the flour, baking soda, baking powder and salt. Either by hand or with the mixer on low speed, gradually beat the flour in to the sugar mixture until just incorporated.
- Stir in the oats and chocolate chips by hand.
- Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread.
- Bake at 350F for 10-13 minutes, until golden brown at the edges and light golden at the center.
- Cool on baking sheet for at least 1-2 minutes before transferring to a wire rack to cool completely.
Do you have any favorite cookie recipes?