Oatmeal Double Chocolate Chip Cookies

These Oatmeal Double Chocolate Chip Cookies are the perfect blend of chewy oatmeal and rich, creamy chocolate. Perfect for a sweet treat anytime, these cookies are easy to make and even easier to enjoy.

Ingredients:

• 1 cup butter, room temperature
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups old-fashioned oatmeal (uncooked)
• 2 packages milk chocolate chips (11.5 oz each)

Directions:

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Cream Butter and Sugars: In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until creamy and smooth.
3. Add Eggs and Vanilla: Add the eggs and pure vanilla extract to the butter mixture, beating well until fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking soda, ground cinnamon, and salt. Mix well.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the creamed butter and sugar mixture, mixing until just combined.
6. Add Oats and Chocolate Chips: Stir in the old-fashioned oatmeal and milk chocolate chips, mixing until well combined.
7. Shape Cookies: Drop the dough by rounded tablespoonfuls onto an ungreased cookie sheet, spacing them about 2 inches apart.
8. Bake: Bake in the preheated oven for 10 to 12 minutes or until the cookies are golden brown.
9. Cool: Allow the cookies to cool on the cookie sheet for 1-3 minutes before transferring them to a wire rack to cool completely.

Serving:

• Prep Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4 dozen cookies

Variations:

• White Chocolate Variation: Substitute one of the packages of milk chocolate chips with white chocolate chips for a different flavor combination.
• Nutty Addition: Add 1 cup of chopped walnuts or pecans to the dough for extra crunch and flavor.
• Dried Fruit: Mix in 1 cup of dried cranberries or raisins for a chewy, fruity twist.

Storage:

• Refrigeration: Store the cookies in an airtight container at room temperature for up to 5 days.
• Freezing: The cookie dough can be frozen in portioned balls for up to 3 months. Bake from frozen, adding a couple of extra minutes to the baking time.

FAQs:

Q: Can I use quick oats instead of old-fashioned oats?
A: Yes, you can use quick oats, but the texture will be slightly different. The cookies will be softer and less chewy.

Q: Can I substitute the butter with margarine?
A: You can, but butter gives the best flavor and texture. Margarine may make the cookies spread more.

Q: How do I keep the cookies chewy?
A: To keep the cookies chewy, avoid overbaking them. They should be slightly underdone in the center when you take them out of the oven, as they will continue to cook on the baking sheet.

Q: Can I add spices for a different flavor profile?
A: Absolutely! You can add a pinch of nutmeg, cloves, or even cardamom for a warm, spiced flavor.

These Oatmeal Double Chocolate Chip Cookies are a delicious treat that combines the hearty texture of oatmeal with the rich, creamy flavor of chocolate. Perfect for any occasion, they’re sure to be a hit with everyone who tries them!