Friday, December 30, 2011

Chewy Chocolate Chip Oatmeal Cookies

About a week and a half ago, I met up with one of my best friends to have lunch at a new taco joint called "El Barrio" in downtown Birmingham. 

Sidenote: GO to El Barrio. It's f'n amazing. Seriously. Get the tacos al carbon, al pastor and camarones. You won't regret it. 

Anyway...afterwards, we stopped by Urban Standard for coffee and dessert. Not being a big coffee drinker, I opted for the hot chocolate. Scanning the dessert offerings, I noticed that they had BIG chewy oatmeal cookies. So I got one. Studded with milk chocolate chips instead of raisins, and lightly spiced with cinnamon, it was PERFECT. 

So, what else to do than make them myself?


These cookies are perfect for you raisin haters out there (You know who you are). Not overly sweet, but with that ideal chewy center and crisp edges, I could eat these year-round. Plus, since they contain oatmeal, you can PRETEND they're totally healthy.


Chewy Chocolate Chip Oatmeal Cookies
adapted from Quaker Oats

Ingredients:
1 stick + 6 Tbsp unsalted butter, softened
1/2 cup white sugar
3/4 cup brown sugar
2 eggs, room temperature
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
3 cups rolled oats
1 cup milk chocolate or semisweet chocolate chips

Beat the butter & sugars together with an electric mixer until smooth and creamy. Add eggs and vanilla; mix until well combined. 






Combine the flour, baking soda, salt & cinnamon in a separate bowl; add to the creamed butter mixture and beat until combined. 




Fold in the rolled oats and chocolate chips. 





Scoop dough into balls and place on a Silpat-lined or greased baking sheet, 2" apart. Flatten lightly and bake for 9-11 minutes in a 350-degree oven until done - the edges will be crispy and brown, while the centers will still appear gooey. 




Cool for 1 minute on cookie sheets, then cool completely on a wire rack. 




Hey look! I got a fancy Bama tupperware for Christmas! Roll Tide! 

5 comments:

  1. Hey - my oatmeal cookie recipe always turns out super flat...going to try this one this weekend. Our daughter is leaving for a year to go to Indonesia to teach English and we're having a 'launching' party for her - I'm going to make two of her favorites - Oatmeal Scotchies and Oatmeal Raisin - using YOUR recipe base! Thanks!

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  2. The key, for me, is to use the plain rolled oats, not the quick-cooking ones. Plus, it gives a better texture to the cookie!

    I saw on your blog about your daughter leaving for overseas - how exciting!!

    Please let me know how she likes the cookies!

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  3. Could you please say what a stick of butter is? We can olny buy butter in 1 pound blocks.

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  4. 1 stick of butter here is equal to 1/2 cup, or 8 Tbsp.

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  5. Julia - I will definitely keep that in mind about the oats - thank you! Jennifer was excited to hear that I was making those cookies for her next weekend perhaps she can stash a stack in her carry on luggage! We had her commission service in church today - I tried to hold back tears but they came anyway!

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