Friday late afternoon. You know, end of a week, kids and mommy so ready for daddy to be home for the weekend. Nana pops over…takes oldest. Yay! Baby happy in his walker. Hmm, I think I’ll make some oatmeal chocolate chip cookies for my husband (ha! who am I kidding, I’m going to eat most of them!) Soften some butter in the microwave, open a fresh package of dark brown sugar. Turn on mixer to start creaming butter and sugar. Ding Dong. Brother’s at the door. Get to talking to brother. 10 minutes later and I realize butter and sugar are still creaming in the mixer!
Well that is what lead to 3 “mistakes” that yielded the most amazing chocolate chip cookies I’ve ever made! My mom makes this delicious Martha Stewart Chocolate Oatmeal Raisin Cookie recipe. Absolutely amazing recipe minus the raisins (nothing worse then being handed a cookie thinking the raisins are chocolate chips…big bite…ick!). So I was going to make the same recipe this evening, but:
1. I creamed my butter and sugar for way too long. Like really, I don’t think I’ve ever seen butter and sugar more fluffy then when I looked in my mixing bowl after 10+ minutes.
2. As I went to pull out my rolled oats I realized I only had about 1 1/2 cups worth. Well this recipe calls for 2 1/2 cups worth. So I grabbed the next closest thing to rolled oats to sub the missing one cup…quick oats. You have the rolled oats that hold their shape so you know you are actually eating an oatmeal cookie and the quick oats that more so dissolve…and I honestly think it was the quick oats that help make this cookies oh so soft and chewy
3. I had accidentally purchased mini chocolate chips at the grocery store today. But something about using the mini chocolate chips has created a cookie which every single bite has chocolate bits in it!
- 2 sticks softened unsalted butter
- 3/4 cup sugar
- 3/4 cup dark brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 1/2 cups rolled oats
- 1 cup quick oats
- 10 oz bag mini chocolate chips
- Preheat oven to 375 degrees.
- In a stand mixer cream together the butter and sugars. Mix on medium speed for about 10 minutes (honestly, go walk away and let it do its thing!)
- Once the butter and sugar is fluffy, beat in the eggs and vanilla until well combined.
- On low speed, mix in the flour and baking soda.
- Once incorporated, slowly mix in the rolled oats, quick oats and mini chocolate chips.
- Using a medium cookie scoop (heaping 1 Tbsp), drop balls of dough onto a parchment lined cookie sheet.
- Bake for 10 minutes until golden brown.
- Can use convection setting on oven.
Product Resources:
Cookie Scoop I used for this recipe – OXO Good Grips Medium Cookie Scoop
With Love, Jennifer
This post contains some affiliated links. However, I have not been paid to test this product nor was I given this product as a sample. I purchased this product for my own personal use and plan on giving honest feedback (whether good, bad or ugly) on the product(s) mentioned.
I have bookmarked this recipe, looks delicious and filling X #SWM
Oh I love when an accident turns into a scrumptious recipe. Sound yummy! Thanks for linking up to Share With Me. #sharewithme
This recipe sounds amazing. I’m going to bookmark it for the future.
I love honey-oatmeal and raisins cookies and I take it along with my coffee every day. Thanks for sharing the recipe. Have pinned it for my reference!
Yummm. Your recipe looks so good! I would love to try out this recipe!
I’ve been craving chocolate chip cookies for days now! This just wants me to make them sooner! Thanks for the recipe! 🙂
This chocolate chip cookie is just what can be called delicious and healthy.Great recipe