It was a crisp autumn afternoon, the kind where the air carries the scent of falling leaves and the promise of cozy gatherings. I was visiting my childhood home for the first time in years, and my grandmother, who had always been the heart of our family kitchen, had invited me to spend the day baking. She was as energetic as ever, her laughter echoing through the house as we prepped ingredients and shared stories. Among the recipes we made that day, the one that stood out was her beloved oatmeal chocolate chip cookies.
These cookies were more than just a treat; they were a symbol of family traditions. Each bite was a blend of nostalgia and comfort, reminding me of the countless afternoons spent around the kitchen table, waiting for the aroma of freshly baked cookies to fill the house. My grandmother’s secret? A touch of Fleur de Sel, which she would sprinkle on top just before baking, giving each cookie a delightful balance of sweet and salty flavors.
As we baked, I couldn’t help but notice how the simple act of making these cookies brought everyone together. The laughter, the stories, and even the occasional mishap with spilled flour created memories that would last a lifetime. It was in those moments that I realized how food could bridge the gap between generations and connect us to our roots.
The recipe I’m sharing with you today is a modern twist on my grandmother’s classic oatmeal chocolate chip cookies. With a soft, chewy center and a generous amount of milk chocolate chips, these cookies are perfect for any occasion, whether it’s a family gathering or a quiet afternoon with a good book. They come together quickly and easily, with the added step of chilling the dough ensuring that every bite is perfectly textured.
Each time I bake these cookies, I’m reminded of those special moments in my grandmother’s kitchen and the warmth of family that they represent. I hope this recipe brings the same joy to your home and creates new memories with your loved ones. So grab your apron, preheat your oven, and let’s bring a bit of that comforting nostalgia into your kitchen.
Making Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, softened (16 tablespoons)
- 1 cup packed dark brown sugar (light brown sugar is a suitable alternative)
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 scant teaspoon fine sea salt
- 3 cups old-fashioned rolled oats
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1 1/2 cups milk chocolate chips, divided
- Optional: Fleur de Sel French sea salt for a sweet-salty touch
Directions
In a large bowl, mix together the softened butter, dark brown sugar, and granulated sugar until the texture is smooth and creamy, about 2-3 minutes at medium speed. Add in the eggs and vanilla extract, blending until fully combined, occasionally scraping down the sides of the bowl.
Sprinkle the cornstarch, baking soda, sea salt, and rolled oats over the mixture. Combine gently until just mixed. Gradually incorporate the flour, ensuring it is measured correctly by spooning and leveling. Stir until just combined, avoiding over-mixing. Fold in 1 cup of the milk chocolate chips using a spatula.
Cover the dough and refrigerate for approximately 1 hour. If chilling for longer, let the dough warm up for 15-20 minutes at room temperature before forming into balls.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Form the dough into balls (about 1.7 ounces each if using a scale), making them slightly taller rather than wide. Place the dough balls onto the prepared baking sheets. Bake for 8-11 minutes, keeping an eye on them to prevent over-baking. The centers may look slightly underbaked, but they will firm up as they cool.
Let the cookies sit on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Press the remaining chocolate chips into the tops of the warm cookies for added chocolatey goodness and visual appeal. Optionally, sprinkle a small amount of Fleur de Sel on top for a sweet-salty flavor.
Storing Suggestion
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the freezer for up to three months. Ensure the cookies are completely cooled before freezing to prevent sticking.
Cooking Tips
Consider using room temperature butter for a smoother texture. If you prefer a chewier cookie, add an extra egg yolk to the dough. For a nutty flavor, you can include chopped walnuts or pecans.
Serving Suggestions
Enjoy these cookies with a glass of milk or a cup of coffee. They also pair well with vanilla ice cream for a delicious dessert.
Ingredient Substitutions
Swap out the milk chocolate chips for dark chocolate chips or even white chocolate chips if you prefer. If you need a dairy-free option, use coconut oil or a dairy-free butter substitute and dairy-free chocolate chips.
Seasonal Variations
For a festive touch, add dried cranberries or chopped pecans during the holiday season. You can also include seasonal spices like cinnamon or nutmeg for added warmth.
Allergen Information
This recipe contains dairy and gluten. To make it gluten-free, use a gluten-free all-purpose flour blend. For dairy-free options, replace butter with a non-dairy alternative and use dairy-free chocolate chips.
FAQ:
Can I use a different type of sugar?
Yes, you can substitute light brown sugar for dark brown sugar. Both will work well in this recipe, though dark brown sugar provides a richer flavor.
Why is my cookie dough too sticky?
If the dough is too sticky, try chilling it for a bit longer. This will help it firm up and make it easier to handle.
Can I add nuts to the recipe?
Absolutely! Feel free to add chopped nuts such as walnuts or pecans for extra texture and flavor.
How do I make the cookies chewier?
For chewier cookies, try adding an extra egg yolk or reducing the flour slightly. You can also use brown sugar for a chewier texture.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough. Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
What if I don’t have cornstarch?
If you don’t have cornstarch, you can omit it from the recipe. The cookies may be slightly less tender, but they will still be delicious.
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter at room temperature (16 tablespoons)
- 1 cup packed dark brown sugar light brown sugar is also fine
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 1 tablespoon pure vanilla extract
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 scant teaspoon fine sea salt
- 3 cups old-fashioned rolled oats
- 1 1/2 cups all-purpose flour spooned and leveled
- 1 1/2 cups milk chocolate chips divided
- Optional: Fleur de Sel French sea salt for a sweet-salty flavor
Instructions
- In a large mixing bowl, combine the room temperature butter, dark brown sugar, and granulated sugar. Beat on medium speed until smooth and creamy, approximately 2-3 minutes. Add the eggs and vanilla extract, mixing until well incorporated, and occasionally scrape down the sides of the bowl.
- Sprinkle the cornstarch, baking soda, salt, and oats over the wet mixture. Mix until just combined. Gradually add the flour, ensuring it is spooned and leveled before measuring. Mix until just incorporated, being careful not to over-mix. Gently fold in 1 cup of the milk chocolate chips with a spatula.
- The dough will be quite sticky at this point. Cover the bowl and refrigerate for about an hour. If chilling for more than a few hours, allow the dough to sit at room temperature for 15-20 minutes before rolling into balls.
- Preheat your oven to 350°F. Prepare baking sheets with parchment paper or silicone baking mats.
- Shape the dough into balls (approximately 1.7 ounces each if using a food scale), making them taller rather than wide. Place the dough balls on the prepared baking sheets. Bake for 8-11 minutes, watching closely towards the end to avoid over-baking. The centers might appear slightly underdone, but they will firm up as they cool.
- Allow the cookies to rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. While the cookies are still warm, press the remaining chocolate chips into the tops of the cookies for an extra chocolatey bite and a visually appealing finish. Optionally, sprinkle a tiny amount of Fleur de Sel on top if you enjoy a sweet and salty combination.
