These blue ribbon oatmeal chocolate chip cookies are delicious. They are not your cookie that tastes like a granola bar. If you are looking for a hearty old fashioned oatmeal cookie with a slight crunch and plenty of rich chocolate chips, you are in luck.
This is a cookie recipe that would fit in nicely with any bakery cookie.
I made these cookies for my husband to take to work the other day. He had not had one yet when I sent in individual bags with two cookies a piece. (I had to make three batches just to have enough). When he got home from work, I asked him if they liked the cookies.
My husband’s work buddies all thought that they were oatmeal raisin, and apparently not everyone is a fan of that. Therefore, some of them took the He said that they all took the cookies because they felt obligated, but once they tasted them, they raved about them and said that they were a nice combination.
From the Bottom to the Top ~ A Winning Cookie
This cookie is not requested often and I am happy to whip them up for them to enjoy.
According to Better Homes and Gardens, the Oatmeal Raisin Cookie is on the naughty list as being one of the least favorite cookies in America. Guess that is why his work buddies were not keen on trying the cookie right away.
Add chocolate chips and remove the raisins and spices and you now have a cookie that goes to the top of the charts.
Improve your cookie baking with this guide on How to Make Bakery Style Cookies at Home.
Old Fashioned Oats Versus Quick Oats
I have used both types of oats in the cookie recipe. When using the quick oats, the cookies turn out just a bit flatter. I would imagine because of the extra processing. Therefore, I normally use just the regular old-fashioned oats as they keep their shape better. Additionally, the old-fashioned oats seem to have a bit chewier texture. If you prefer a less chewy cookie, then use the quick oats.
Simple Chocolate Chip Cookie
You may be thinking because there are oats in this recipe that I have added cinnamon, nutmeg, and raisins. Not this recipe. This one is just chocolate chips and no other flavoring except for vanilla extract.
I love oatmeal raisin cookies, but some people do not. Therefore, I wanted a hearty cookie that others would enjoy too and because this recipe is really like a beefed-up chocolate chip cookie recipe, everyone digs in.
Chocolate Chip Oatmeal Cookie Recipe Success
If you prefer a softer, chewier cookie, make sure not to over-bake them. I use a 2-inch cookie scoop and bake them for 15 minutes. The bottom is just starting to turn a golden brown and the edges show just a hint of turning the golden brown. That is when you know they are ready to take them out of the oven.
If you prefer a center that is a bit under done, bake them at a higher temperature for a shorter period. 375 degrees F. for 8 minutes.
Once the cookies are out of the oven, let them cool for 2 minutes on the cookie sheet before transferring to the cooling tray. This helps them keep their shape when moving them.
Do not grease or oil the pan. Just use parchment paper or a silicone liner.
Storing and Freezing Cookies
In an airtight container, these cookies will keep up to one week. However, if you make a few batches, you can freeze them for up to three months. Just place them in a freezer-safe container. Take them out and let them thaw and enjoy.
They are great for unexpected company. Take them out and separate them on a place to help them thaw faster. Normally, within 20 minutes, they are ready for eating.
Blue Ribbon Oatmeal Chocolate Chip Cookies
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- 1 Cup Butter room temperature
- ¾ Cup Brown Sugar packed
- ¾ Cup Granulated Sugar
- 2 Large Eggs
- 1 Teaspoon Vanilla Extract
- 2 Cups All-Purpose Flour leveled
- 2 ½ Cups Old Fashioned Oats
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- 2 Cups Chocolate Chips any kind or 1, 12-ounce bag
- Preheat oven to 350 degrees Fahrenheit. Line the baking sheets with parchment or silicone baking liners.
- Using a stand mixer cream the butter and sugars together until the sugars are dissolved. The batter will become a pale white color.
- Add the eggs and vanilla and mix until incorporated.
- In a separate bowl, mix the dry ingredients; flour, oats, baking soda, and salt.
- Add about 1/3 of the dry ingredients at a time to the wet ingredients in the mixing bowl. Mix just until combined.
- Fold in the chocolate chips by hand.
- Use a cookie scoop to place the cookie dough balls on the parchment or silicone lined baking sheet, making sure to space them 1-2 inches apart. I often use a 2-inch cookie scoop. You can make a smaller cookie with a smaller scoop too if you wish.
- I bake the 2-inch cookies for 15 minutes. The bottom is just starting to turn a golden brown and the edges show just a hint of turning the golden brown. That is when you know they are ready to take them out of the oven.
- Let the cookies rest on the cookie sheet 2 minutes before transferring to the cooling rack.
- Once the cookies are cool, they can be stored in an airtight container for up to one week.