Oatmeal Chocolate Chip Cookies
Oatmeal Chocolate Chip Cookies are gooey, chunky, and worthy of dunking into a glass of milk. If you love cookies that are crispy on the outside and melted on the inside, this recipe's for you!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 sticks cold butter (cubed)
- 1 cup light brown sugar
- 1/2 cup white granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour (I use White Lily)
- 1 teaspoon cornstarch
- 1 cup old fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup raisins
- 1 cup walnuts or pecans (chopped)
- 1 12 oz pkg. semi-sweet chocolate chips
Instructions
- 1
Preheat oven to 400 degrees.
- 2
Cut cold butter into cubes and add to a mixing bowl. Beat for 1 minute on medium speed with mixer.
- 3
Add brown sugar and granulated sugar. Beat with mixer until creamy.
- 4
Scrape down the sides with a spatula and beat again.
- 5
Add eggs and vanilla, beat until creamy.
- 6
In a separate bowl, mix flour, cornstarch, oats, baking soda and salt until well blended.
- 7
Gradually add dry ingredients to wet ingredients in the mixing bowl while the mixer is on low speed. Stop mixer and scrape the sides with a spatula. Blend again until mixed well.
- 8
Add raisins, walnuts and chocolate chips. Stir well. Dough will be thick. Scrape sides and scoop out dough with a medium cookie scoop onto a half size sheet pan. You should be able to get 12 scoops per pan if spreading 2 inches apart.
- 9
Bake at 400 degrees for 8 to 10 minutes only. Don't bake more than 10 minutes even if you think you should! Remove cookies before they start to turn brown and allow to sit on sheet pan for 10 minutes while cooling. Transfer to a cooling rack.
- 10
Dough makes 24 cookies.