Growing up, my mother made the best oatmeal chocolate chip cookies. They were huge. Each one had to be the size of a grown man’s hand. And they were always soft, even when the outside layer crackled when you bit into it.
As an adult I’ve still got this childhood obsession with this cookie. I’ve gone through quite a few recipes, and they always turn out to be a bit more like nothing the cookies she made. That is until I pulled out my old standby: Better Homes and Garden Cookbook. In there is a classic recipe for that so coveted oatmeal cookies. If you follow it, you’ll find yourself owner of some wonderful cookies. But not the cookies.
So I played around with it. I don’t use eggs in my cookies so I played around with flax-seed, less liquified butter, and varying types of chocolate chips.
In the end I created something that roughly equates to my perfect cookie memories.
3/4 cup butter, softened (not totally melted, it makes the cookie spread out too much)
1 cup packed brown sugar
1/2 cup granulated sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground cinnamon (not optional, you have to)
1/4 tsp ground nutmeg (not optional, you can throw in a dash of cloves if you’re feeling spicy)
2 tbs of flax-seed/ 6 tbs of water mixed (or 2 eggs)
1 tsp vanilla
1 3/4 cups all-purpose flour
2 cups rolled oats
1 cup of chocolate chips
Now when it comes to chocolate, I love to have it balance out the sweetness of the cookie with a rich dark flavor. I use about a half cup of semi-sweet and a half cup of dark chocolate chips. Then I throw in a few more handfuls just to be safe.
*Important* To make these chocolate chip cookies, don’t forget to add the chocolate chips! I use a blend of semi sweet and dark chocolate flavors. I’m a kind of dark individual and really enjoy my chocolate to give me more than just fluff.
Preheat your oven to 350 degrees. (It never fails that I forget this step and have to sit and watch the oven heat up.) Prep a 9×13 cookie sheet with parchment paper, silpat.
Cream butter and sugar until it’s fluffy. You’ll know when. Then add flax-seed mixture and vanilla to the bowl, mixing it until all combined. For me the best results come from mixing all the ingredients together with a large fork, or wooden spoon. But if you don’t want to work out your arm please use an appropriate hand or standing mixer.
Next add in dry ingredients, baking powder/soda, spices, and flour (you can just dump them into the same bowl, cut down on dishes). I wait to add the oats until everything comes together, seems to put less stress on your tools*. Add chocolate chips to desired level of goodness and mix until combined.
A trick I learned from America’s Test Kitchen for bakery worthy cookies is this: Ball up dough to double the size of what you would normally do and then break the ball in half. Place both parts with broken side up. I usually fill a 9×13 cookie sheet with a baker’s dozen. Bake for 9 to 12 minutes and enjoy some beautiful cookies. This recipe should yeild about 48 cookies, depending on the size you like them to be . . . or how much cookie dough you eat.
*If you have a mixer, please please please please change the whisk paddles to cookie paddles. You and your bank account will thank you later.*