Although my favorite variety of oatmeal cookie is thick and chewy, this incredibly popular Allrecipes baked up more thin and lacy for me. It’s probably because I used old-fashioned oats instead of quick oats (whose wood shaving-esque texture I cannot abide) and that might have caused my cookies to spread out more. Nevertheless, the cookie dough itself acquired a caramelized taste and texture from the extra surface area and was quite a delight to eat. The occasional bits of chocolate were superfluous, but that’s just because I’m the kind of person who’d be happy with a cookie that is just straight up cookie dough. Now, that’s another recipe idea…
Allrecipes Chewy Oatmeal Chocolate Chip Cookies
Adapted from Allrecipes
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour (I used whole wheat flour)
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats (I used old-fashioned oats)
1 cup chopped walnuts (I omitted)
1 cup semisweet chocolate chips
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.