Some recipes are tested over months before they make it onto Collegiate Cook. Some never see the light of day. But there are a select few that were used to launch the site back in 2009, and have been regular must-makes in our kitchen ever since. These oatmeal chocolate chip cookies are one of those recipes.
Our photo skills weren’t quite what they are now, as evidenced by my straight-up sad shot of the cookies. Back then, though, it was pretty freaking awesome (It wasn’t blurry! It wasn’t so dark that you could barely make out the shot!). See what I mean:
I also didn’t ramble nearly as much back then. The post for these babies was short, sweet and to the point:
Sure, it doesn’t have a jelly filling, a Christmas-tree shape or red and green icing, but these oatmeal chocolate chippers are anything but bland. In fact, most people choose ’em over those fancy-pants holiday sweets.
As you can see from the December 2009 pic, that batch of cookies was a little overcooked. It made for a nice, crispy cookie (if you’re into that sort of thing), but if you crave gooier cookies, err on the side of undercooking. Try taking them out at 7 minutes and letting them cool for a few minutes. Depending on your oven, I’ve found 7-9 minutes are ideal. The batch below cooked for about 8 minutes:
- 2 sticks of butter
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2¼ cups flour
- 1 cup rolled oats (find it in the oatmeal section; it could also be called "old-fashioned oats")
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1½ cups semisweet chocolate chips (about 9 ounces)
- Preheat the oven to 325 degrees F.
- Next, chop the butter into small pieces and blend it in a mixing bowl with the granulated sugar, brown sugar and vanilla extract until it's smooth and creamy.
- Add in the eggs, blending them into the mix. Then, slowly add in the baking soda, salt, oats and flour, blending it all into a thick batter.
- Use the spoonula (or just a spoon) to fold in the chocolate chips. Once they're all evenly distributed, spoon half-dollar-size dough balls onto the cookie sheet, placing each one about two inches apart.
- Bake the cookies in the oven for 8-10 minutes, or until they're a light, golden brown color.