Confession: the first time I ever made oatmeal chocolate chip cookies and fed them to my boyfriend, I used a mix. And lied about it. He doesn’t even know that. Well, now he does (sorry for fibbing Ry… It was for your own good. And so that you would shower me in compliments on my baking). Well, I don’t know about you but I feel A LOT better.
Those Betty Crockers were pretty damn good, and I thought to myself, “I can do this without Mrs. Crocker carrying all the weight, what’s she got that I don’t?” … Apparently, the answer to that question is: Some sort of magical oatmeal cookie spice blend as well as the ability to mass produce and sell a butt load of baking related items for profit…. But that’s neither here nor there. Since that day, I’ve been in search of a recipe for the perfect oatmeal chocolate chip cookie – because in my eyes, that might just be the perfect cookie, period. I’ve since taken it upon myself to try MANY cookies of this variety (and others) to discover what exactly I am seeking in this relationship. End product: Soft. Slightly chewy. Even and ample chocolate distribution. Cinnamony but not too cinnamony. Nutmeggy but not too nutm… You get the idea. I mean, I don’t ask for much.
Flipping through the More from Magnolia Bakery Cookbook, I found a recipe for Coconut Oatmeal Drop Cookies that caught my eye. After trying it a couple of times, tweaking a few things, and replacing the coconut with about twice as much chocolate I think I’ve done it. The Perfect Oatmeal Chocolate Chip Cookie. The world can now continue turning. You’re welcome.
OATMEAL CHOCOLATE CHIP COOKIES
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temp
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg, room temp
1 1/2 teaspoons vanilla extract
1 1/2 cups old-fashioned rolled oats
2 cups semi-sweet chocolate chips
1. Preheat oven to 375° F.
2. Mix together the flour, baking soda, cinnamon, nutmeg, and salt in small bowl. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy (5 minutes). Beat in eggs and vanilla extract. Gradually beat in flour mixture. Stir in oats, morsels; mix well. Drop by rounded tablespoon onto baking sheets.
3. Bake for 9 to 10 minutes. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.