Oatmeal Chocolate Chip Cookies
Recipe - Roseville West Wine & Spirits
Oatmeal Chocolate Chip Cookies
Prep Time20 Minutes
Servings60
Cook Time12 Minutes
Ingredients
1 1/2 cups Bob’s Red Mill Unbleached White All-Purpose Flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups butter
1 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
3 cups Bob’s Red Mill Old Fashioned Rolled Oats
1 cup chocolate chips
Directions
- Heat oven to 375°F and line two baking sheets with parchment paper. Meanwhile, place rolled oats in a blender or food processor fitted with a metal blade and pulse 3–5 times, until the oats are about one third the original size. Oats may also be chopped by hand on a cutting board.
- In a medium bowl, combine flour, cinnamon, baking soda and salt; set aside.
- In a large mixing bowl, beat butter, brown sugar and granulated sugar until smooth and creamy, 3–5 minutes. Add eggs and vanilla extract and mix until smooth. Add flour mixture and blend briefly, followed by the oats and chocolate chips. Mix just until oats and raisins or chocolate chips are evenly distributed.
- Portion dough onto prepared baking sheets, about 2 tablespoons per cookie, leaving about 2 inches between each cookie. Bake until the edges have browned, and the center is set, 9–12 minutes. Let cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely. Store in an airtight container.
20 minutes
Prep Time
12 minutes
Cook Time
60
Servings
Shop Ingredients
Makes 60 servings
Directions
- Heat oven to 375°F and line two baking sheets with parchment paper. Meanwhile, place rolled oats in a blender or food processor fitted with a metal blade and pulse 3–5 times, until the oats are about one third the original size. Oats may also be chopped by hand on a cutting board.
- In a medium bowl, combine flour, cinnamon, baking soda and salt; set aside.
- In a large mixing bowl, beat butter, brown sugar and granulated sugar until smooth and creamy, 3–5 minutes. Add eggs and vanilla extract and mix until smooth. Add flour mixture and blend briefly, followed by the oats and chocolate chips. Mix just until oats and raisins or chocolate chips are evenly distributed.
- Portion dough onto prepared baking sheets, about 2 tablespoons per cookie, leaving about 2 inches between each cookie. Bake until the edges have browned, and the center is set, 9–12 minutes. Let cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely. Store in an airtight container.