Chocolate chip cookies, I know, a little cliche. But if you can make a batch of chocolate chip cookies, you can pretty much make any cookie you like.
If you can make a batch of chocolate chip cookies, you have a homemade food gift in a matter of 60 minutes. If you can make a batch of chocolate chip cookies you have a dish to pass at the potluck or something to bring the new neighbor. There is no end to the possibilities and I have never had a chocolate chip cookie be unwelcome. Even the ugly ones.
Because of their popularity, there are about a million and one recipes for chocolate chip cookies.
But these are next level chocolate chip cookies. The oatmeal keeps them soft and chewy while a solid dose of butter makes them melt in your mouth and adds a little crispness to the edges. Obviously they are studded with chocolate chunks and then a cup of toffee chips add just that little something extra.
So next time you have an insatiable cookie craving or need something classic to wow at your next potluck, turn to these chocolate chip oatmeal cookies.
Chocolate Chip Oatmeal Cookies
- 1 1/2 cups butter softened
- 1 cup brown sugar light or dark
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 2 cups old-fashioned oats
- 2 cups semi-sweet chocolate chips
- 1/2 cup toffee chips (optional, but a good idea)
- If using a stand mixer-fit with paddle attachment. Pre-heat oven to 350 degrees. Line 2 cookie sheets with parchment or spray them with cooking spray.
- Beat butter until there are no more lumps. Add in the brown sugar and granulated sugar and beat until combined. Scrape down the sides of your bowl.
- Beat in eggs, one at a time until combined. Scrape down the sides of your bowl. Beat in the vanilla.
- Turn your mixer speed down to slow. Slowly mix in baking soda and flour until just combined. There is no need to beat the flour excessively.
- Turn off your mixer. We’re done with it. Take out a spoon or better yet, a rubber spatula. Fold in oatmeal, which basically means stir it the oatmeal in gently.
- Fold in the chocolate chips and the toffee chips.
- Drop by the tablespoonful onto a cookie sheet leaving 3-4 fingers worth of space between each cookie. I know it seems like a lot, but these babies spread and while one monster cookie seems delightful, it’s a real pain in the you know what to transport.
- Bake at 350 degrees for 8-10 minutes or until the bottoms of your cookies are a golden brown and the top isn’t shiny anymore. It’s not ideal if your whole cookie is brown but if that happens, tell everyone you made cookies intended to be dunked in milk.
- Cool for a few minutes on the cookie sheet. You’ll learn real fast if they aren’t cool enough because you’ll go to scoop them up and they will be a big pile of mush. Move the cookies to a cooling rack to finish cooling, if you have one, or just cool them directly on the counter like my mom used to do.
- Repeat with remaining dough. If you want. Or just eat the remaining dough. I’m not here to judge.