These delicious Chocolate Chip Oatmeal cookies are unlike any other oatmeal cookie! Not the usual dried out, hard oatmeal outcome, you might have experienced in the past.
I'll admit, with our family of six, I don't get a ton of baking in, I'm lucky to get a decent meal on the table, most days. But sometimes on a quiet Sunday afternoon, someone will hint about a fresh batch of cookies. This recipe makes enough for our family to enjoy and enough to share with others, too- that's always a win-win, in my book. If I am going through the motions of baking, it has to benefit more than just us! I do have a few really good, tried and true family recipes that seriously should be put behind lock and key, but alas, this one is too good to keep to myself. 🙂
Most oatmeal cookie recipes that I have tried either bake up hard or dry out very quickly after they are baked-NOT this one! Trust me, it's a hard combination to find. A soft, oatmeal cookie- it's like the words soft and oatmeal shouldn't exist together because it usually never ends well.
The Recipe in a Video!
The secret to this recipe is how you process the oatmeal. I use my little kitchen aid food chopper for grind up the oats into a flour-type texture and then add it to my recipe.
This recipe will make 2 dozen cookies! This is a lot to stir by hand so I make sure I have my Kitchen Aid Pro Mixer ready to do the heavy stirring! I love that there's so many less dishes to do when I use my mixer. Side note, because clean up is such a breeze when using our mixer, my husband, actually does more of the baking in our home. It's pretty much, measure baking items, flip the switch to mix and plop in the oven. All the bowls and attachements, go right into the dishwasher! But I digress.
I do tend to slightly underbake almost all of my cookie recipes to make them a bit more soft and gooey. Once baked, enjoy with a cold glass of milk and thank a farmer for your delicious snack! 😉
Speaking of warming up your kitchen...making your own Sourdough Bread is easier than you think!
I place my baked cookies into an air-tight container to retain freshness! Fresh is always best, and again, normal oatmeal cookies, would tend to harden rather quickly after baking, but these cookies stay fresh and soft days after!
The Printable Recipe!
The BEST Chocolate Chip Oatmeal Cookie!
- Food Processor
- 1 Cup Butter (let it warm up a bit)
- 1 Cup Sugar
- 1 Cup Brown Sugar
- 2 Eggs
- 1 tsp. Vanilla
- 1 Cup Flour
- 2 ½ Cup Old Fashioned Oats- Blended into a flour type texture
- ½ tsp. Salt
- 1 tsp. Baking Powder
- 1 tsp. Baking Soda
- 3 Grated Hershey's Bars (4oz.) or chunk chocolate
- 2 Cups Semi-Sweet Chocolate Chips
- Preheat oven to 375 Degrees.
- Grease Cookie Sheets
- Blend the 2 ½ Cup of Oats into a Fine Powder
- Cream butter and sugars, beat 1 egg in at a time and then add vanilla
- In Med. Bowl- combine the oatmeal, flour, salt, baking powder and soda.
- Slowly add the dry ingredients to the original mix and beat until well combined
- Stir in grated chocolate and chocolate chips
- Bake for 8-10 min. (Again, I tend to slightly underbake my cookies)
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