The Best Chocolate Chip Cookies

Before I give you this lovely recipe, I will first say that I have a very high respect for cookies everywhere. Among my favorites are the following: snickerdoodles, peanut butter blossoms, jam thumbprints, (good old fashioned) butter shortbread, oatmeal raisin (actually probably my favorite), molasses, gingersnaps. I love them all!

I even like sugar cookies, and sugar cookies with lemon are delicious. Lemon glaze on top; even better! BUT (talk about a cookie that takes the cake) once I made sugar cookie dough and decided it was too boring so I looked in my cupboard for mix-ins. I found nothing but honey nut cheerios and goldfish crackers, so I added them in. They were amazing. Salty and sweet, but not severe, I have to admit they were a hit, and I didn’t record the recipe, but when I make them again, I’ll be sure to post it.

So you can see that traditional cookie recipes aren’t really my thing. Oatmeal chocolate chip is so much better than chocolate chip, but a dash of cinnamon elevates them to a new level of home-y-ness. Thus, this recipe, which I have a deep love for. I really do hope you make these cookies. I hope you share them with everyone, because why else would you make cookies? Share this recipe, too, because sometimes sharing recipes is even better than sharing baked goods. In fact, I first got this recipe because one of my roommates best friends made these for her boyfriend and he claimed to fall even more in love with her (so work those womanly whiles). My roommate gave the recipe to me, I tweaked it according to my taste buds (adding the cinnamon, oats and extra vanilla) and the rest is baking history.

These are easy enough, quick enough, and like all cookies ever, have the added bonus of making your house smell divine. Please, please, eat them. That is all.




Chocolate Chip Oatmeal Cookies
Serves A Lot

 Dry Ingredients:
1 1/2 Cups All-purpose flour
1 Cup rolled oats
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon

Wet Ingredients:
1/2 Cup sugar
1 Cup brown sugar
1 Tablespoon molasses
1 cup butter
2 eggs
2 teaspoons vanila
2 Cups milk chocolate chips (I use the large variety of milk chocolate chips…I think the brand is Guittard)

In a small bowl, combine all of the dry ingredients, and whisk them lightly until everything is combined thoroughly. It’s important to make sure that the baking soda is well distributed.

In a medium sized mixing bowl, using either a standing mixer (such as a kitchenaid) or a handheld mixer, cream the butter and both sugars on a medium high speed (I used speed 3) for four minutes. Add the eggs, one at a time, creaming for about a minute between each addition, and scraping down the bowl. When you cream the butter and sugar this way, you aerate it more than usual, causing more air to be incorporated, making the cookies rise more and giving them a fluffy texture in the center with a beautifully chewy/crisp edge. I read about this technique in the Momofuku Milk Bar cookbook, and it really works well.

Add the vanilla and molasses, mix on speed 1 just until combined. Add the chocolate chips at this point, using a rubber spatula or wooden spoon to mix them in. You want, of course, to make sure there is a little chocolate in each bite. Using a 1/2 oz scoop or a tablespoon, portion the cookies into individual dough balls. Place them on a cookie sheet, touching each other, and freeze them for thirty minutes to an hour. Freezing the dough individually before baking it will help the cookies to bake up gooey in the center and crisp on the edges, making the perfect cookie texture. You can forgo this step, but the cookies will spread much more and they will be more crispy and flat overall.

While the cookies are in the freezer, preheat the oven to 425. Place the cookies on a sheet pan lined with parchment paper, 2 inches apart from each other and the edges of the pan. Bake for 9-11 minutes, starting with 9, seeing if you need an additional minute or two. The cookies will seem very gooey in the middle, almost raw, and the edges will be vaguely golden brown.


When you bake cookies, you’re looking for color, not texture, to indicate the level of “done-ness”. Cookies like this, with a high fat content, will remain pliable and soft in the middle, even when they are done baking. They will not reach the correct texture until they are fully cool. So look for the browning around the edges, not the “semi-set” center. 

When you first take the pan out of the oven, whack the cookie tray on the counter lightly to cause the middle of the cookies to fall. This will create a crinkly texture, reminiscent of the cookies at your favorite local bakery. If you do this, be warned: your cookies will not be raised in the middle in a lovely mound. They will be primarily flat across the top, but the middle will remain soft and a tad gooey. 


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