Try this recipe for anytime-of-the-year, yummy, crowd-pleaser cookies.
Trying to figure out a recipe for your next summer barbecue? You can’t go wrong with a classic.
Bring a batch of these ultimate oatmeal chocolate chip cookies and a small cooler filled with ice-cold milk and you’ll be asked back to every barbecue for the rest of the summer. Feel free to adjust this recipe to incorporate your own twist – want to use white chocolate chips instead of semi-sweet? Go for it. Swap in cranberries or dried blueberries for a taste that reminds of dessert for breakfast.
The top two tips for this recipe and for getting these cookies chewy and delectable – chill the dough for at least 45 minutes to an hour.
Because there’s quite a bit of butter in this recipe, the dough can easily melt. By chilling the dough for at least 45 minutes to an hour, you’re likely to have cookies that keep their shape and bake with the texture you want – chewy, doughy, soft, delectable cookies. Without that extra chilling step, your cookies could come out in a melted, doughy mess.
- 3/4 bag of Semi-sweet chocolate chips (or white chocolate, or peanut butter chips, or cranberries, or raisins, or whatever you want!)
- 2 teaspoons vanilla extract
- 1 teaspoon Baking soda
- 1 cup unsalted butter
- 3 cups old-fashioned rolled oats
- 1 1/2 cups All purpose flour
- 1 cup Brown sugar
- 1/2 cup Granulated sugar
- 1 teaspoon cinnamon
- 2 large eggs
- 1 teaspoon salt
- Hand mixer
- 2 large bowls
- Cookie sheet
- Wire Rack
- In a large bowl, whisk together dry ingredients – cinnamon, flour, baking soda, and salt.
- In the other large bowl, begin mixing your wet ingredients. Beat the butter with a hand-mixer on medium setting. Mix for about 1 minute or until butter is smooth. You may want to leave the butter out until it is room temperature in order to make this process a bit easier.
- Add brown sugar and granulated sugar to butter and beat until ingredients are creamed together. Add eggs, maple syrup or molasses, and vanilla. Use hand mixer on high speed until fully combined.
- Add dry ingredients into wet ingredients and mix on low speed until combined. You can add the dry ingredients gradually into the wet ingredients to cut down on mess and to incorporate all the ingredients more effectively.
- Gradually add 1 cup of rolled oats at a time to dough until well combined. At this stage, you can continue using your hand mixer on low OR, use a large spatula to fold oats into dough.
- Add chocolate chips (or whatever sweet ingredient you would want here) and fold chips into dough with a large spatula.
- Cover the dough with plastic wrap and chill in the refrigerator for 45 minutes to an hour. The dough can be chilling in the fridge, covered, for up to 4 days.
- Preheat oven to 350℉. Line cookie sheet with silpat or parchment paper, or use non-stick cookie sheet.
- Take heaping spoonfuls of dough (about 2-3 tablespoons) and space them about 3-4 inches apart on your lined or non-stick cookie sheet.
- Bake for 13-14 minutes or until cookies are slightly browned on the edges. Cookies should look underdone in the middle.
- Remove and cool on the cookie sheet for a few minutes before transferring to a wire rack. This will help the cookies stay soft and chewy!
Recipe inspired by sallysbakingaddiction.com
Do you have a foolproof, crowd-pleasing barbecue recipe you’re proud of? Share it with us in the comments!