I have something against raisins. I hate them. Those pruned little bits of fruit (that can be occasionally seen singing and dancing) have zero business in baked goods. I remember a long time ago I went to Camp 18 for lunch one day and my mom suggested we share their bread pudding for dessert. Naturally, I was excited, until I saw that there were raisins running through the dessert.
I ended up abandoning the dessert, leaving my mom to finish off the rest of it.
Last year during one of the hospitality and homemaking classes I attend, we made “Classic Oatmeal Cookies” and they blew my mind – they were so good. Since I always have all the ingredients on hand-they’ve become my “go-to” cookie to make in a pinch. The original recipe called for currants. I can do currants. I actually like currants.
But I like chocolate better. I’m sorry- I will always be the girl that takes chocolate over fruit any day. #sorrynotsorry
And I will always be the girl that has to have just one more cookie. Especially if they are these cookies. #cookiesforthewin
The Best Oatmeal Chocolate Chip Cookies
Soft and chewy, these are the best oatmeal chocolate chip cookies, naturally filled with oats and semi-sweet chocolate chips. This classic cookie is perfection in every bite.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp kosher salt
- 4 cups old-fashioned oats
- 1 cup semi-sweet chocolate chips
Instructions
- Pre-heat oven to 350 degrees.
- Beat butter and sugars together until creamy. Add eggs and vanilla. Beat well.
- Add combined flour, baking soda, cinnamon, and salt. Mix well. Add oats and chocolate chips. Mix.
- Drop by spoonfuls onto parchment-line cookie sheets. Bake for 13-14 minutes or until cookies are golden brown. Cool for a minute and move to wire rack.
Notes
Recipe by Lisa Pearson
These cookies freeze beautifully after baking. Just toss the baked cookies into a freezer bag and thaw when you want some cookies.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 205Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 138mgCarbohydrates: 38gFiber: 2gSugar: 19gProtein: 4g
Nutrition information isn't always accurate.
Dotty
Monday 21st of December 2015
I'll be baking these today.
Chelsia Rief
Monday 21st of December 2015
I hope you enjoy them Dotty! Thanks for the comment :) Merry Christmas!!
Terrie
Saturday 19th of December 2015
I made these because I wanted a good oatmeal/chocolate chip cookie. Thank you so much for sharing these cookies!!!! They are terrific and I will be making them again!!!!!! They are great how they get a little crunchy on the edges but soft and tasty in the middle!!! Wonderful!!!
Chelsia Rief
Saturday 19th of December 2015
Hi Terrie, I am so glad to hear you liked them! These are one of my favorite cookies to make and everyone seems to enjoy them. Can't go wrong with a classic! I hope you have a wonderful Christmas! :)
Sonya
Monday 16th of March 2015
I've made these several times because of how much we love them! I add walnuts to mine because we're a bunch of nut freaks..Thank you for a wonderful recipe!
Chelsia Rief
Monday 16th of March 2015
These are the only Oatmeal Cookies I make because they are just so good. I'm not a fan of nuts in my cookies, but I bet they are good if you add nuts. :) Thanks for letting me know that you love them! :) Have a great Monday!