I love a good everyday cookie. You know everyday cookies: chocolate chips, gingersnaps, peanut butter… Good ol’ fashioned cookie jar cookies. But there’s one everyday cookie I never liked: oatmeal.
Why? 99% of oatmeal cookies are filled with raisins. Now, I don’t mind raisins, but they have no place in cookies!
But as I was paging through my favorite baking book Midwest Made, I saw there was a recipe for a raisin-free oatmeal cookie. Now that’s something I could be interested in! I made a few tweaks to Shauna Sever’s recipe—not that there was anything wrong with it (all the recipes in her book are amazing), but because I’m a twerp that likes to change things just for fun.
What I got was a chocolate-filled oatmeal cookie worth dunking and snacking. Here’s how to make ’em!
Chocolate-Studded Oatmeal Cookies
To make these cookies, you don’t need anything special! Just some pantry basics:
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 tablespoons brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 old-fashioned oats
- 1 cup all-purpose flour
- 3/4 cups chocolate; I used a mix of semi-sweet chips and chopped up the remains of a baking bar
This recipe is definitely on the smaller side. Since it’s just two of us at home, we don’t need dozens of cookies laying around. This recipe makes about 20 cookies.
Step 1: Mix Up the Dough
I don’t need to tell you how to make a cookie dough, right? But I will anyway.
Start by creaming together the butter and sugars. You’ll want to cream them on medium speed with a paddle attachment for about five minutes. Creaming does take longer than you think! Just let ‘er rip and do some other tasks while the mixer runs.
Scrape down the bowl and beat in the egg and vanilla extract until well combined—about another minute more.
Next, add in all those dry ingredients—oats, flour, baking soda, salt—until you’ve got a dough. Don’t over-mix here! And be sure to scrape that bowl!
Step 2: Stir in the Chocolate
You can use whatever kind of chocolate floats your boat for this recipe. Dark chocolate, semi-sweet, mini chips—whatever’s in the pantry as long as it gives you 3/4 of a cup.
In my cookies, I chopped up the remainder of a dark chocolate baking bar I had in the cupboard (leftover from a babka) and then some semi-sweet chips to top it all off. I like the variation in size and flavors of chocolate. But you do you!
Because my mom always did this when I was growing up, I mix in the chips by hand. But you can use your mixer.
Step 3: Bake!
All that’s left is to portion out the cookies and bake! Grab your favorite cookie scoop and plop portions of dough on a parchment-lined baking sheet. If you don’t have a cookie scoop, just drop heaping spoonfuls of dough onto your pan. It’s all good!
Bake at 350ºF for 10-12 minutes. Move to a wire rack to cool (yeah right—just eat one while it’s warm!).
Let me be clear with these cookies: Just because I’m posting this in December doesn’t mean I consider these Christmas cookies. Christmas cookies are supposed to be special! That means you won’t find chocolate chip cookies, oatmeal cookies or plain ol’ peanut butter cookies on my cookie tray. But these chewy chocolate oatmeal cookies will tide me over until my holiday baking starts in earnest.
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