Chocolate Chip Oatmeal Cookies
The perfect chocolate chip oatmeal cookie made with ground oatmeal and chocolate shavings. A Milk and Cookies Bakery Copycat Cookie Recipe.
Servings: 16
Equipment
Ingredients
- 3/4 cup Butter softened
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 1 Egg
- 2 teaspoons Vanilla
- 1 1/4 cup Old-Fashioned Rolled Oats ground in a food processor
- 1 cup Flour
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Semisweet Chocolate Chunks or Chips
- 1 cup Semisweet Chocolate Shavings
- *Adapted from Milk and Cookies Bakery Classic Chocolate Chip Cookies
Instructions
- Preheat oven to 350 degrees. In a large mixing bowl, cream the butter for 3 minutes to get it light and fluffy. Add the sugars and beat for 2 minutes longer to make it smooth and creamy.
- Add egg. Using a spatula, scrape down the sides of the bowl often to ensure even mixing. Stir in the vanilla.
- Place the oats in a food processor and process until finely ground. This is what helps to create that chewy hearty texture.
- Stir in ground oats, flour, baking powder, baking soda, and salt and make sure not to overmix. Since we want tender cookies, it is important to not overwork the flour (which can create gluten and make tough cookies). Mix just until combined.
- Stir in chocolate chunks, chips, and shavings. Use both chunks and chips, if possible. By chopping up a block of chocolate or a chocolate bar, it creates ribbons of chocolate throughout the cookie. The chips give it structure and are meant to hold their shape while chocolate bars melt more easily.
- If possible, chill the cookie dough for at least 30 minutes, preferably 24-48 hours.
- Roll dough into balls or use small ice cream scoop or cookie scooper.
- Bake for 12-15 minutes. Let cool on cookie sheet for several minutes before removing to wire racks to cool.