Super Soft Oatmeal Chocolate Chip Cookies

What would a baking blog be without a post about cookies? We start with a Super Soft Oatmeal Chocolate Chip Cookie. It's heavier on the chocolate than it is oats, but feel free to adjust to your tastes.

Before you gander at the recipe note that that in order to get a super chewy cookie the dough has to be moist even after it has been baked and cooled. That being said, this recipe is heavy on wet ingredients, yet is the normal consistency when the dough is ready to be scooped onto the cookie sheets. Seems counter intuitive, or at least it did to us, but seriously this cookie is perfectly chewy and moist. If anything could give us diabetes it would be these cookies because you can't have just one.

SUPER CHEWY OATMEAL CHOCOLATE CHIP COOKIE

INGREDIENTS

• 2 sticks of unsalted butter
• 2 1/2 cups BREAD flour
• 1 tsp salt
• 1 tsp baking soda
• 4 1/2 tbsp sugar (seriously, that's it)
• 1 cup packed brown sugar
• 1 whole egg
• 1 egg yolk
• 1 tsp vanilla extract
• 2 tbsp milk
• 1 package chocolate chips
• 2 cups oatmeal

Preheat oven to 375.

DIRECTIONS

In a small saucepan melt butter over low heat. In a mixing bowl combine flour, salt and baking soda. In another bowl or mixer combine the sugar, brown sugar and melted butter until combined. In a small bowl whisk together the whole egg, egg yolk, milk and vanilla. On low add this mixture to the sugar/butter mixture until combined.

Gradually add the flour mixture on low until combined, remember to scrape around the sides and on the bottom to make sure all ingredients have been incorporated. Finally add the chocolate chips and oatmeal and mix on low until combined.

Place on cookie sheets. You can use a standard cookie sheet lined with parchment or aluminum foil, a silpat or an air insulated cookie sheet like we just acquired! It's non-stick and apparently the insulation keeps the cookies from burning. They turned out perfectly, so we'll just agree that these cookie sheets are awesome. As you can see we like our cookies on the larger side, but the size doesn't matter. (Ha!) Something to note is that the cookies will not spread so if you leave the dough in a ball you will get really thick, round topped cookies. We learned this the hard way, so the second time around we flattened the cookies and made them slightly smaller.

We both agreed that this is the best cookie recipe we've ever used. This recipe is amazing and can be used with any type of chip or nuts or raisins or whatever, you name it.

We restrained ourselves and only had 1 cookie each, but it was difficult. Pour a glass of milk and enjoy! Tah Tah for now!