Dare I say the best oatmeal chocolate chip cookie recipe EVER?!
Over the years I’ve tested numerous recipes in search of the ‘one’. The highly sought after bakery-meets-homemade, ultimate oatmeal chocolate chip cookie. I think this is it! This recipe was originally found in the Frog’s Commissary Cookbook and was re-posted on the Baking Bites site here.
I suppose it depends on how you like your cookie (some people prefer flat and crisp) however if you like thick, slightly crisp with a chewy middle, brimming with oats and chocolate, then look no further.
One of the game changing cookie baking secrets I’ve learned is to chill the dough over night so that the flavours are enhanced and meld together. Baking chilled dough will also result in a thicker cookie, which I prefer. This recipe does not require dough refrigeration, however I do it anyway for at least 12 hours. I prefer to roll the dough into large balls for big cookies and bake them for exactly 13 minutes. Golden brown on the outside, but still melty in the centre.
A generous addition of salt (a full teaspoon) and vanilla enhance the wonderful flavour of this cookie. I added both chocolate chips and chocolate chunks. Sometimes I’ll substitute one cup of Rice Krispies cereal for a cup of the oats to add a bit of crunch and texture.
With Valentines Day coming up this weekend maybe baking up a bunch of these cookies will be a special treat for the one(s) you love!
Happy baking…and love day!