Wednesday, November 29, 2017

Sassy Sweets: Soft & Chewy Oatmeal Chocolate Chip Cookies

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Hard to believe that at the end of this week it will be December already!  The house, of course, is fully dressed with my Santa wreath and a brand-new purchase of a Christmas gnome.  Not to mention the menorah (can't forget the Jewish half of me) and the lights.  I am ready for the holidays!

I'm so ready in fact, that I decided to test drive some Christmas recipes early.  It just so happens that in my office there are a LOT of December birthdays.  Not just a lot of people, but a lot of people I actually really like (that always helps).  Oatmeal cookies are one colleague's favorite and so I practiced 3 different recipes until I found the softest oatmeal cookie going.  Then, I filled it with dark chocolate chips (of course, you can do this with whatever suits your fancy). 

They are chewy and soft and very comforting on a cold winter's night.  In fact, I might have eaten them right out of the oven!  The best part of all?  You can make the cookie dough into balls and freeze them.  Perfect for a last minute pop in the oven to have fresh, delicious cookies for Santa!  Or yourself.  I won't judge.

Soft & Chewy Oatmeal Chocolate Chip Cookies
Serves:  40 (6-dozen cookies)
1 cup salted butter (4 sticks)
2 1/2 cups brown sugar
1 cup white sugar
4 eggs
1 tablespoon vanilla extract
3 cups flour
2 teaspoons baking soda
6 cups old-fashioned rolled oats
2 cups dark chocolate chips

In a large mixing bowl, beat the butter with a handmixer for 1-2 minutes until softened.  Add the brown sugar and white sugar.  Beat well for 3-5 minutes, until the mixture is fluffy and the sugar is fully incorporated.  Add the eggs and vanilla extract and beat until combined.  Then, add flour and baking soda, beating until just combined.  Then, add the oats and chips.  In order to avoid crushing the oats, use a large spoon (or clean hands) to incorporate the mixture together. 

Chill for at least 1 hour, or up to 2 days in a covered container. 

Preheat the oven to 350 degrees F.  Prepare 4 cookie sheets with parchment paper*.

When you're ready to bake, roll two tablespoons of dough into a ball and place on the prepared cookie sheets.  Approximately 12 cookies should go on each cookie sheet.  Bake for 14 minutes and then remove from the oven.  Let cool for 5 minutes and then place on cooling rack to finish cooling (another 10-15 minutes).  Store in an airtight container for up to 1 week.

*If you prepare 4 cookie sheets, I can fit 2 in the oven at one time which means by the time the other 2 have cooled down, I can move the cookies to the cooling rack and re-use the parchment paper (saving money!). 

Make Ahead:  After the dough is chilled, scoop two tablespoon dough balls onto cookie sheets (these balls can be placed much closer together so you will likely only need 3 cookie sheets).  Freeze for 3 hours, or overnight.  Then, remove from the cookie sheet and place in an airtight container.  Place back into the freezer until ready to use.  They do not need to be defrosted but should bake for 1-2 extra minutes. 

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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