Something sweet from my kitchen, made to be shared.
I started making these cookies for a friend to give to her students as a treat. I love to bake, but with just Paul and me at home, I rarely have a reason to make a big batch. This has become a lovely opportunity to do something I enjoy and make children smile. A perfect day.
My friend tells me the children look forward to their cookies, and now some are asking for the recipe. That makes me smile, too. So here it is, for anyone who would like to bake a batch at home.
Oats, a little cinnamon, and plenty of dark chocolate chips. These cookies have become a regular part of my kitchen life, and I’m happy to share them.
From My Kitchen
- Have the butter softened and the ingredients measured before you begin.
- Scrape down the bowl during mixing so everything combines evenly.
- Once the flour goes in, mix just until incorporated.
- Keep the dough portions similar in size so the cookies bake evenly.
- Leave space between the cookies for spreading.
Chocolate Chip Oatmeal Cookies
Makes approximately 7 dozen cookies
Ingredients
350 g unsalted butter, softened
260 g light brown sugar
160 g granulated sugar
3 eggs
2 tsp vanilla extract
375 g all purpose flour
8 g baking soda
5 g baking powder
6 g salt
1 tsp ground cinnamon
420 g rolled oats
400 g dark chocolate chips
Method
Prepare the oven and trays
Heat the oven to 180°C (350°C) conventional, or 160°C (320°C) fan. Line baking trays with parchment paper.
Cream the butter and sugars
Beat the softened butter, brown sugar, and granulated sugar together until lighter in color and fluffy. Scrape down the sides and bottom of the bowl as needed.
Add the vanilla and eggs
Add the vanilla, mix in well, and scrape down the bowl again. Beat in the eggs one at a time, mixing until incorporated after each addition (about 20 secs each). Scrape down the bowl after each addition.
Add the dry ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Add to the butter mixture and mix on low speed just until combined.
Add the oats and chocolate
Mix in the rolled oats, then the dark chocolate chips. Scrape down the bowl and finish with a sturdy spatula if needed to distribute everything evenly.
Portion the dough
Scoop or roll the dough into small, evenly sized balls, approximately 25 g each for a yield of 84 cookies. Place on the lined trays, leaving about 5 cm between them.
If the dough feels very soft or warm, refrigerate briefly before baking.
Bake
Bake for approximately 10–12 minutes, until the edges are lightly golden and the centers still look slightly soft. Start checking early, as the baking time will depend on your oven and the size of the cookies.
Cool
Leave the cookies on the tray for about 5 minutes to firm up, then transfer to a wire rack to cool completely.
How I Share Them
These cookies go to my friend’s students as a little treat. Knowing the children look forward to them gives me a reason to get out the mixer and bake another batch.
What to Look For
The edges should be lightly golden when the cookies come out of the oven. The centers will continue to set as they cool, so avoid waiting until the entire cookie looks firm.
If the cookies spread too much, try chilling the portioned dough before baking the next tray.
Make It Your Own
Use milk or semisweet chocolate chips if you prefer them to dark chocolate.
For larger cookies, increase the portion size and allow a little more baking time. You’ll get fewer cookies from the batch.
Keeping a Batch for Later
Store completely cooled cookies in an airtight container. Freeze any you would like to keep for longer.
You can also freeze the portioned dough on a lined tray, then transfer the frozen balls to a freezer bag or container. Bake from frozen, allowing a few extra minutes.
All gone. I think that says it all.
