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Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies


Recipe makes 24 medium cookies

  • 125g (1 cup) all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 100g (1 & 1/4 cup) fine grain/quick cooking oats*
  • 115g (1/2 cup or 1 stick) unsalted butter, room temperature
  • 125g (5/8 cup) dark brown sugar
  • 50g (1/4 cup) granulated sugar
  • 1 large egg
  • 1 tsp vanilla
  • 180g (1 cup) chocolate chips
  1. Line two baking sheets with parchment paper or silicone mats and pre-heat oven to 350°F.
  2. Combine the dry ingredients. Sift flour and baking soda into a mixing bowl and whisk together with oats and salt until evenly distributed. Set aside.
  3. Cream butter and sugars together using an electric mixer at medium-high speed until light and fluffy, about 2 minutes.
  4. Add egg and vanilla to butter/sugar mixture and lightly beat with electric mixer on low speed until just combined.
  5. Add dry ingredients to wet ingredients and mix with a rubber spatula until just combined. Do not over-mix.
  6. Gently fold chocolate chips into mixture.
  7. Cover mixing bowl with cling wrap and refrigerate for 1 hour. Dough can be chilled for up to 3 days, if desired.
  8. Scoop or roll out cookie dough into 1.5 tbsp balls and place on baking sheets. Remember to leave a couple inches of space between dough balls, as they will spread quite a bit while baking.
  9. Bake the cookies, one sheet at a time, until edges are set and golden brown. This should take 8-10 minutes, depending on your oven. Rotate the baking sheet halfway through baking to ensure more even heating.
  10. Remove cookies from the oven and place the hot baking sheet on a wire rack to cool. When cookies have started to firm up (5-10 minutes), remove them from the sheet and place on another wire rack to cool completely.

Prep ahead tip: Balls of cookie dough freeze nicely. You can then bake the frozen dough balls without thawing; just add a couple minutes to the baking time. Baked cookies can be frozen as well - just make sure they're completely cooled and free of moisture before freezing.

*If you only have full grain old fashioned rolled oats on hand, a few pulses in a food processor will bring them down to the desired consistency for this recipe.

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