Oatmeal Chocolate Chip Cookies (PG)

This weekend, I went searching for the perfect oatmeal chocolate chip cookie recipe. I found many different variations: some with fruit, some with nuts, some even with orange zest. However, none of them seemed to have just the right chemistry for the cookie I envisioned; I wanted something with lots of brown sugar to create a chewy end result, more oats than flour for a hearty, textured bite, and a little bit of autumn spice to create more layers of flavor. Finally I turned to the master of all things oatmeal: Quaker’s very own website. These people seem to know their oatmeal cookies, and that a good one should be very heavy on the oats! I chose a basic recipe and added a few extra touches to make them unique. First of all, I insist on using real oats, not instant. Just look at the two side by side: the real ones are much larger and heartier looking, and I believe that one should actually be able to see the oats in a truly divine oatmeal cookie. Next, I added a touch of maple syrup to really draw out the caramel flavor of the brown sugar. I spiced them up with a touch of cinnamon, nutmeg, and cloves, which creates a really wonderful contrast with all the sweetness. Finally, I made sure to apply my best cookie know-how: using very soft butter and beating it with the sugar till very light and fluffy, gradually mixing in the dry ingredients, and chilling the dough to ensure that cookies don’t spread unevenly and thus achieve a uniform shape. The result? A chewy, caramely sweet, spiced cookie that gives you just enough bite back, perfectly suitable for the grownup palette.

2 sticks of butter, melted and cooled
1 cup brown sugar
1/2 cup white sugar
1 tbsp vanilla
2 eggs
1 tbsp maple syrup
1 1/2 cups AP flour
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp cloves
dash of nutmeg
1/2 tsp salt
3 cups oats (regular, not quick cooking)
2 cups chocolate chips
1/2 cup chopped pecans or walnuts

Stir together the butter and sugar very well, mixing with a wooden spoon until smooth and light. Add eggs one at a time, mixing well after each, then stir in syrup and vanilla.

Sift together flour, soda, seasonings, and salt; gently stir into butter mixture. Mix in oats, chips, and nuts. Scoop large balls of dough (I used my largest cookie scoop, it’s about 3 tbsp) onto a parchment-lined cookie sheet and pop them in the freezer for a bit. When ready to bake, preheat oven to 375 and remove dough from freezer (I find that this prevents cookies from spreading too much). Arrange on separate cookie sheets leaving a generous space between cookies. Bake in preheated oven for about 12 minutes-14 minutes, rotating pans top to bottom and front to back halfway through. Cool 1 minute on pans and then remove to wire rack.

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24 Responses to “Oatmeal Chocolate Chip Cookies (PG)”

  1. 1

    Sarah — September 18, 2007 @ 2:09 am Reply

    Yummy! These cookies are one of my favorites!

  2. 2

    dX-XeL — September 18, 2007 @ 2:24 am Reply

    This post has been removed by a blog administrator.

  3. 3

    Elly — September 18, 2007 @ 2:39 am Reply

    YUM. I love the regular ol’ Quaker oatmeal raisin recipe and your twist on the chocolate chip sounds SO good. I will definitely have to try these out. I always use regular oats, too.

  4. 4

    Faith, the Authoress — September 19, 2007 @ 7:44 pm Reply

    I’ve been looking for a good oatmeal CC recipe! I’m definitely trying this.

  5. 5

    Nunnie's Attic — September 19, 2007 @ 10:24 pm Reply

    Did you mean softened butter or truly melted? I’m confused and would love to make this recipe. I have been baking a lot lately and a good oatmeal cookie might just hit the spot. Thanks for clarifying for me.Love,Julie

  6. 6

    Cara — September 20, 2007 @ 12:29 am Reply

    Hi Julie, I do actually melt the butter. I’ve had pretty good luck making cookies this way!

  7. 7

    Nunnie's Attic — September 20, 2007 @ 1:51 am Reply

    Thank you for letting me know. I have never done that before so this should be interesting. I’ll let you know…Thanks again!Love,Julie

  8. 8

    Nunnie's Attic — September 20, 2007 @ 2:41 pm Reply

    Well Cara – they are delicious! The melted butter did keep them very moist. My last pan I put in was a very dark one. I know better. I should have checked them after 10 minutes but they still didn’t burn. Just a little darker than I would have liked. Nonetheless, the hue doesn’t matter. They’re delicious anyway!!Thanks for the recipe!Love,Julie

  9. 9

    winedeb — September 20, 2007 @ 3:03 pm Reply

    Cara, I could not agree with you more. The Quaker recipes are the best for cookies. I do the one that is on the lid of the oat box and have never had a failure. Sometimes I sub dried cranberries for the raisins. And one time I even added some chunks of white chocolate that I had around. YUM!

  10. 10

    winedeb — March 28, 2011 @ 8:55 pm Reply

    Cara, I could not agree with you more. The Quaker recipes are the best for cookies. I do the one that is on the lid of the oat box and have never had a failure. Sometimes I sub dried cranberries for the raisins. And one time I even added some chunks of white chocolate that I had around. YUM!

  11. 11

    Nunnie's Attic — March 28, 2011 @ 8:55 pm Reply

    Well Cara – they are delicious! The melted butter did keep them very moist. My last pan I put in was a very dark one. I know better. I should have checked them after 10 minutes but they still didn't burn. Just a little darker than I would have liked. Nonetheless, the hue doesn't matter. They're delicious anyway!!Thanks for the recipe!Love,Julie

  12. 12

    Nunnie's Attic — March 28, 2011 @ 8:55 pm Reply

    Thank you for letting me know. I have never done that before so this should be interesting. I'll let you know…Thanks again!Love,Julie

  13. 13

    Cara — March 28, 2011 @ 8:55 pm Reply

    Hi Julie, I do actually melt the butter. I've had pretty good luck making cookies this way!

  14. 14

    Cara — March 28, 2011 @ 8:55 pm Reply

    Hi Julie, I do actually melt the butter. I've had pretty good luck making cookies this way!

  15. 15

    Faith, the Authoress — March 28, 2011 @ 8:55 pm Reply

    I've been looking for a good oatmeal CC recipe! I'm definitely trying this.

  16. 16

    Elly — March 28, 2011 @ 8:55 pm Reply

    YUM. I love the regular ol' Quaker oatmeal raisin recipe and your twist on the chocolate chip sounds SO good. I will definitely have to try these out. I always use regular oats, too.

  17. 17

    Sarah — March 28, 2011 @ 8:55 pm Reply

    Yummy! These cookies are one of my favorites!

  18. 18

    Nunnie's Attic — March 28, 2011 @ 8:55 pm Reply

    Did you mean softened butter or truly melted? I'm confused and would love to make this recipe. I have been baking a lot lately and a good oatmeal cookie might just hit the spot. Thanks for clarifying for me.Love,Julie

  19. 19

    winedeb — March 29, 2011 @ 2:05 am Reply

    Cara, I could not agree with you more. The Quaker recipes are the best for cookies. I do the one that is on the lid of the oat box and have never had a failure. Sometimes I sub dried cranberries for the raisins. And one time I even added some chunks of white chocolate that I had around. YUM!

  20. 20

    Nunnie's Attic — March 29, 2011 @ 2:05 am Reply

    Did you mean softened butter or truly melted? I'm confused and would love to make this recipe. I have been baking a lot lately and a good oatmeal cookie might just hit the spot. Thanks for clarifying for me.Love,Julie

  21. 21

    Sarah — March 29, 2011 @ 2:05 am Reply

    Yummy! These cookies are one of my favorites!

  22. 22

    Aggie — November 8, 2011 @ 12:11 am Reply

    Made a GF double batch, OMG I can't stop eating them. nice,  crunch yet chewy oat

  23. 23

    Aggie — November 8, 2011 @ 12:14 am Reply

    OMG  these are wonderful. Nice Chrunchy exterior & chewy oats  Made a GF double batch 

  24. 24

    Cara — November 8, 2011 @ 12:40 am Reply

    glad you like them and happy to hear they worked out well GF!

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