There’s nothing better on a cold, rainy afternoon than a warm, gooey chocolate chip oatmeal, a cozy blanket & a cup of tea. I don’t know exactly what it is, but this magical combination seems to soothe any bad mood and almost instantly takes me back to being a little girl.
Over my married life I have experimented with many, many chocolate chip oatmeal cookie recipes. I’ve tried Company’s Coming, Martha Stewart, Food.com, magazine recipes and about a dozen others in between. They were mostly good recipes (except for the one that I accidentally tripled the baking soda…it was the polar opposite of good) but none of them were quite right.
Corey is a cookie “monster” (much like he’s an ice-cream connoisseur) and I was desperate to find the recipe that would be it, the one. I wanted it to be perfect (because striving for perfection, while illusive and unattainable will always me happy) and I was determined it had to be possible.
So I did what I always do – I played. A little from this recipe, a little from that, throw things in here and something else there, scribbling down the changes on an old envelope as I went.
It took a little time but a few years ago it happened, I finally achieved the cookie that gave Corey “the face”. You know “The Face”, I bet you even make it but just in case you don’t it looks something like this…
They walk into your kitchen and take a HUGE breath, “Mmmmm something smells good” (which is code for GIVE ME A COOKIE), you hand over a warm from the oven cookie and wait – there’s a slow bite, the eyes close 3/4 of the way as they chew and a little smile starts to creep up the sides of their mouth – it’s THE FACE. Then 3 seconds later they swallow, devour the rest of the cookie and try to be stealth as they steel 3 more.
These cookies elicited that exact reaction and have been a hit ever since. They were in the top 5 most popular items at Baking Life Healthy when we were in business and are still the most requested food from any guest coming to visit.
This recipe is simple, it’s versatile (but only if you need to change it, I’d say they’re perfect as they are) and it’s delicious. So from our house to yours, I hope you makes these and enjoy a warm bite Chocolate Chip Oatmeal Cookie Comfort!
If you make any of our recipes we’d LOVE to see them! Send us a photo of your creation on Instagram, Twitter or Facebook using the hashtag #ofsbakes
- 1 Cup Butter, softened to room temperature
- 1 1/4 Cups Brown Sugar
- 1/2 Cup Granulated Sugar
- 2 Eggs
- 2 TBSP Coconut Milk* (can sub other milk of choice)
- 1 tsp Vanilla Extract
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 - 1 tsp Cinnamon (I never really measure, just shake away)
- 1 Cup All Purpose Flour (preferably unbleached)
- 3/4 Cup Whole Wheat Flour
- 2 Cups Quick Oats
- 1/2 Cup Rolled Oats
- 1 Cup Milk Chocolate Chips
- 1 Cup Dark Chocolate Chips
- Pre-Heat Oven to 375°F
- In a large bowl or using a mixer beat together butter & both sugars until fluffy & light in color
- Beat in eggs one at a time until incorporated, then add vanilla and milk
- Add baking soda, salt & cinnamon to mixer and allow to mix briefly
- Gradually add in both flours and mix until combined
- Add oats, turn on mixer for a few seconds then add chocolate chips and allow to mix until well combined
- Place mixture in the fridge for approx 10 minutes to chill
- Measure out cookies onto cookie sheets leaving approx 2" between each cookie (we make smaller cookies at about 2 teaspoons each in size and get just over 60 cookies)
- Bake for 9-13 minutes until lightly golden brown. For perfectly chewy cookies remove when centers look slightly damp but NOT gooey
- Let cool on pan for 5 minutes then transfer to cooling rack
- Store well in an airtight container or in the freezer
- * We use the coconut milk found in the refrigerator section NOT the canned milk
- Rolled oats give a chewier cookie while quick oats give a fluffier one. Feel free to use what you have and adjust it according to your preference.
- Can sub 1/2 a cup of the chocolate chips for raisins if desired.