Double Chocolate Chip Oatmeal Cookies — I’ve been craving an oatmeal cookie (said no one ever!), but I actually really like oatmeal cookies! Don’t you??
Every now and then, I crave something sweet, and with oatmeal cookies on the brain, it was a given that these would be my treat of choice.
I decided to go with a recipe in The Kitchen Bible.
I’m sure I’ve already mentioned my love for this book. I’ve had it for many years (maybe ten?), and I turn to it again and again for all sorts of recipes and helpful tips. From how to line a cake pan, to how to make caramel, to how to knead dough, there are step-by-step instructions (with photos, btw!) of so many useful techniques. It’s just a great little resource to have around. And with the holidays coming up, this may be the perfect gift for someone on your list. You can grab The Kitchen Bible here.
But for now, let me walk you through my version of these cookies, the chocolatey version!
Since I had some leftover semi-sweet chocolate chips from last week’s Thanksgiving cheesecake, it seemed like an obvious addition.
Ladies and gents, I present to you these double chocolate chip oatmeal cookies. Enjoy!
Read more: Orange Ricotta Pancakes
Here’s what you need to make these:
- 1 3/4 cups rolled old-fashioned oats (I used 100% whole grain quick oats because that’s what I had handy)
- 2/3 cup packed light brown sugar
- 1/2 sunflower oil (I used canola oil, but you can use what you have)
- 1 large egg, beaten
- 1/2 tsp pure vanilla extract
- 1 cup semi-sweet chocolate chips (Feel free to reduce this amount if you’re looking to make non-double chocolate chip oatmeal cookies. And you can use a chocolate chip of your choice. I’d like to make these again with dark (unsweetened) chocolate chips! The brown sugar adds enough sweetness for me, and it would be a bit healthier too!)
Here’s how you make them:
1 – Preheat the oven to 325 degrees F
2 – Combine the oats, brown sugar, and oil in a bowl. I used my stand mixer with the paddle attachment to do this. Once combined well, add the egg and vanilla extract and mix again until nicely combined. Lastly, add in the chocolate chips and mix again.
3 – On a baking sheet lined with parchment paper, place one heaping teaspoon amounts of batter onto the sheet. Be sure to leave enough space in between. Use the back of a fork to flatten them slightly. Bake for 15-18 minutes, or until golden. I keep an eye on mine and take them out once the edges start to look a bit golden. I like mine chewy so if you’re also looking for chewy cookies, try not to overbake them!
4 – Let them cool and enjoy!
I got 29 cookies out of this recipe (with a few I had to place on a second baking sheet).
Let’s chat! What’s your favourite cookie??
Photos by Tulip and Sage
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