Oatmeal Chocolate Chip Cookies Recipe
BY TIFFANY VALKOVA '25
I’m not a baker; I’m a Great British Bake-Off watcher. Naturally, I could totally become a baker, but the execution doesn’t always work out. However, in some instances, what I make turns out pretty good! Recently, I made oatmeal chocolate chip cookies, and they turned out great! They’re exactly what you need on a cozy fall day curled up on a windy weekend with a soft knit blanket and warm candlelight.They have a perfect chewy consistency with crisp edges, a soft texture, just the right amount of sweetness, and they’re super easy to make!
To start, my recipe yields eight large cookies, but the number is flexible. Important note: major allergens in this recipe are wheat, eggs, and gluten. What makes my recipe stand out from some I’ve seen is that I use entirely brown sugar, instead of granulated sugar, which has all of the natural molasses extracted out of it. Although granulated sugar is the most common form of sugar used in baking, I find that brown sugar has a better taste. Another tip is to definitely use rolled oats instead of quick oats, the former typically found in overnight oats, and will create a chewier cookie with a better texture overall. Quick oats, which are mainly used for oatmeal, are smaller and have a different texture than rolled oats. Lastly, make sure to chill the dough for forty-five minutes to an hour in order to prevent the cookies from spreading out too much while baking in the oven.
The ingredients in this recipe are pretty flexible due to their simplicity and it all can be easily doubled, so I encourage experimentation! These cookies are absolutely delicious, and if you’re a fan of chocolate chip cookies, oatmeal cookies, or even cinnamon, this would be the perfect recipe to try during the fall season!