Oatmeal chocolate chip cookies
I found this recipe on Andy Chef's website. I've tried several oatmeal cookie recipes, and this one is my favorite. These cookies are crispy on the outside, soft in the center, and neither too dry nor too hard. Although they may look like a lot of work, they're actually very easy to make. This is a great base recipe that you can customize however you like by adding ingredients such as raisins, cocoa powder, or nuts.
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First, mix up the dough
- Cream together the softened butter, brown sugar, and white sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the flour, baking powder, and oats. Mix until just combined.
- Fold in the chocolate chips.
Then, shape the cookies
Roll the dough into balls about the size of a walnut. Place the dough balls on a baking tray lined with parchment paper, leaving about 5 cm (2 inches) between each one.
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Finally, bake
Bake in a preheated oven at 165°C (330°F) for 12–15 minutes, or until the edges are lightly golden brown.
Here's a little secret: I divide the dough into two portions and mix 2 teaspoons of cocoa powder into one of them. That way, you can bake two different kinds of cookies and decide which one you like best.
Here's a little secret: I divide the dough into two portions and mix 2 teaspoons of cocoa powder into one of them. That way, you can bake two different kinds of cookies and decide which one you like best.
I'm not sure how long these cookies stay fresh at room temperature because my family always finishes them in one sitting!
Notes
- I think quick-cooking oats work best because they make the cookies crispier.
- You can also add marshmallows, cocoa powder, cinnamon, nutmeg, coconut flakes, dried fruit, berries, poppy seeds, sesame seeds, or orange zest to customize the cookies.
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