This is a tweaked version of an oatmeal chocolate chip cookies recipe I got from my friend Jen King, who co-owns Liddabit Sweets, an artisanal confectionery in Brooklyn. They don’t do anything just plain ordinary at Liddabit (hand-dipped candy bars and caramels with beer and pretzels inside, hello), so needless to say, this is one good cookie. I prefer oatmeal cookies with plentiful chocolate chips, but feel free to substitute raisins if you’re that guy—no judgments. Well, a few judgments. I hope we can still be friends.–Molly Gilbert
LC That Raisin Guy Note
Did you read the preceding note? The part about substituting raisins for chocolate chips in this oatmeal chocolate chip cookies recipe? Uh, that’s not exactly what we’d consider an equal swap, if you ask us. Of course you didn’t ask us. So if you’re that raisin guy (or gal), we salute you. As for us, we’re going to stick with chocolate. Whichever you choose, though, you can expect a spectacularly broad, thin cookie that’s crisp at the edges, chewy at the center, and uncommonly good through and through.
Oatmeal Chocolate Chip Cookies
- Quick Glance
- 25 M
- 55 M
- Makes 24 to 36 cookies
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 tablespoon plus 1 teaspoon ground cinnamon (yes, that’s a lot, but it works)
- 1 teaspoon sea salt
- 2 1/4 cups old-fashioned rolled oats
- 9 tablespoons (4 1/2 ounces) unsalted butter, at room temperature
- 1 cup plus 2 tablespoons packed light brown sugar
- 1/2 cup plus 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 heaping cup chocolate chips or chopped chocolate (bittersweet is swell, but any kind will do)
- 1. Preheat the oven to 325°F (163°C) with racks in the upper and lower thirds. Line 2 baking sheets with parchment paper.
- 2. Whisk together the flour, baking soda, cinnamon, salt, and oats in a medium bowl.
- 3. In the bowl of a stand mixer fitted with the paddle or in a large bowl with a handheld electric mixer, beat the butter, brown sugar, and granulated sugar on high speed until light and fluffy, about 3 minutes. Add the vanilla, then beat in the eggs, 1 at a time, until smooth.
- 4. Add the flour mixture and stir gently with a wooden spoon to combine. Fold in the chocolate.
- 5. Scoop the dough by the heaping tablespoonful onto the baking sheets, leaving at least an inch of space between cookies as they spread quite a lot. Flatten each cookie slightly with the palm of your hand. (At this point, the cookies may be frozen until solid, about 30 minutes. Transfer them to a heavy-duty resealable plastic bag, separating layers with parchment, and toss in the freezer. If baking a cookie straight from the freezer, you may need to allow an extra few minutes in the oven.)
- 6. Bake the cookies until they are slightly puffed and golden brown, 12 to 15 minutes. The cookies will eventually deflate after initially puffing, and that’s okay—in fact, that’s to be expected. They may also still look a little raw in the center when you take them out of the oven but they will cool to the perfect consistency. Of course, if you prefer your cookies more crunchy than chewy, leave them in the oven until golden brown all over.
- 7. Let the cookies cool slightly. They’re chewy when warm, crunchy when cool. The cookies will keep in an airtight container at room temperature for about 1 week.