It’s the traditional oatmeal raisin cookie but better thanks to chocolate! These cookies are perfect for your holiday treat baskets. Heads up, this recipe is doubled. I’ll add my musings later but here is the good stuff you came for:
Oatmeal Chocolate Chip Cookies
Originally by Quaker Oats
Adapted by Brenda Ruiz (my mom)
Prep time: 15 minutes
Bake time: 16 to 18 minutes
Yields: About 8 Dozen
- 1 and 1/3 cups of softened butter (approx. 2 and 3/4 sticks)
- 1 and 1/2 cups of brown sugar
- 1 cup of granulated sugar
- 4 eggs
- 2 teaspoons of vanilla extract
- 3 cups of sifted flour
- 2 teaspoons of baking soda
- 2 teaspoons of cinnamon
- 1 teaspoon of salt
- 6 cups of oats
- 2 and 1/2 cups of chips total (chocolate, white chocolate, peanut butter, cinnamon, etc.)
- Heat oven to 350 degrees Fahrenheit.
- Beat softened butter, brown sugar, and granulated sugar in a large bowl.
- Add eggs and vanilla.
- Pour combined dry ingredients (sifted flour, baking soda, cinnamon, and salt) gradually into the wet batter until well mixed.
- Incorporate the oats.
- Hand mix the chips into the oatmeal batter.
- Scoop small to medium sized balls onto a lined cookie sheet.
- 2 trays in a single oven bake for 16 to 18 minutes.
- Using salted butter instead of adding salt works just fine. The cookies are still tasty.
- You can vary the amount of oats and chips to your liking.
- If you overload the cookies with chocolate chips, you have practically made a candy bar and it is absolutely delicious. I accidentally did that one year and received rave reviews.
- Add as many or any combination of chips you like.
- I recommend using a kitchen mixer because this recipe is doubled – it’s pretty heavy duty since these are my holiday cookies that I gift. I make about 5 batches.
Without trying to throw shade, I really didn’t want to write a novel before giving the recipe on how as a little girl my mom made these cookies our Christmas tradition. Now that we are at the bottom, here we go!
My mom found this recipe on the side of the Quaker Oats box from one of those big box stores. I don’t even know if that recipe is still printed on the box. Anyway, she read it and improved it. By improved I mean she added chocolate chips and the most delicious cookie was born. I am sure many of you out there right now are going, “Uhhh, that’s not unique at all! Everyone does that!”
Well, to 10-year-old me it was a brand new cookie and it was glorious.
We’d buy cute holiday tins and boxes, make cookies with love, package them, and pass them out to friends, family, teachers, coaches, our mailman, basically everyone!
A couple of my cookie baking memories that might give you a chuckle:
My mom and I always say that the most important ingredient is love. One year I had a friend over after school and she helped make our cookies with us. She was having a bad day and we teased her that she was making them into “hate cookies”. She went home with 2-gallon bags full of her “hate cookies”. She was tickled she got to take them home and we got an inside joke out of it.
Another year I ventured into adding different types of chips, not just chocolate. Somehow, because math is hard for me I guess, I ended up adding 3 and a half cups of chips total. Everyone still talks about how those were the best batch of cookies because they were basically a candy bar… this is something I cannot in good conscience replicate. That’s just too many chips.
This year’s baking session I thought that my not quite 2-year-old could help make the batter. These cookies are borderline “hate cookies” due to the aggravation of keeping my daughter from consuming raw cookie dough every time I turned around. Still, she looked absolutely adorable doing it. I completely plan on continuing this baking tradition with her.
I hope you enjoy these cookies and make many memories baking them.