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.
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.
1 Cup Butter, ¾ Cup Brown Sugar, ¾ Cup Granulated Sugar
Add the eggs and vanilla and mix until incorporated.
2 Large Eggs, 1 Teaspoon Vanilla Extract
In a separate bowl, mix the dry ingredients; flour, oats, baking soda, and salt.
2 Cups All-Purpose Flour, 2 ½ Cups Old Fashioned Oats, 1 Teaspoon Baking Soda, ½ Teaspoon 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.
2 Cups Chocolate Chips
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.
There is a Short Video for This RecipeWhile I rarely have to add any more flour, if you do find that the dough is a bit sticky, add 1-2 tablespoons of flour and mix in well before baking the cookies.I use old-fashioned oats; however, you can also use quick oats. Using the old-fashioned oats creates a denser and thicker cookie that holds its shape well.