Oatmeal Chocolate Chip Cookies


Crispy, chewy, and a little chocolaty—or not, depending on your mood.
TIME About 30 minutes
MAKES 3 to 4 dozen
About ½ pound chocolate
8 tablespoons (1 stick) butter, softened
½ cup granulated sugar
½ cup packed brown sugar
2 eggs
1½ cups all-purpose flour
2 cups rolled oats (not instant oats)
½ teaspoon ground cinnamon
Pinch salt
2 teaspoons baking powder
½ cup milk
½ teaspoon vanilla extract


Method
1 Heat the oven to 375°F. To chop the chocolate, use a chef’s knife with a rocking motion to cut the bars into pea-sized pieces. You should have about 1½ cups.

2 Use an electric mixer to cream together the butter and sugars in a large bowl until light and fluffy. Crack the eggs on a flat, hard surface, add them one at a time, and beat until well blended.

3 Mix the flour, oats, cinnamon, salt, and baking powder together in a small bowl. Alternating with the milk, add the dry ingredients to the butter mixture a little at a time, mixing on low. Stir in the chocolate and vanilla.

4 Drop tablespoon-sized mounds of dough about 3 inches apart in rows and columns on ungreased baking sheets. Bake for 12 to 15 minutes, until lightly browned. Cool for about 2 minutes on the sheets before using a metal spatula to transfer the cookies to racks to finish cooling. Store in a tightly covered container at room temperature for no more than a day or two.

Variations
  • Oatmeal Raisin Cookies: Skip the chocolate and use up to 1 cup raisins instead.
  • Peanut Butter Oatmeal Cookies: Substitute ¼ cup peanut butter for 4 tablespoons (½ stick) of the butter. These cookies have a tendency to burn a bit more quickly, so keep an eye on them.
  • Coconut-Cherry Cookies: Skip the cinnamon. Use coconut milk instead of the milk, 2 cups shredded unsweetened coconut instead of the oats, and ½ cup dried cherries instead of the chocolate.

Tips
  • Dark chocolate is my first choice for these cookies, but go ahead use whatever kind you like to eat.
  • You can always stir batters and doughs together by hand: Start with a whisk to handle butter, sugar, and eggs, then switch to a rubber spatula to add dry ingredients. But the electric mixer is much faster and usually gives better results. Try a handheld mixer that has several speeds and see how you like it. If you get hooked on baking, you’ll probably want a standing (upright) mixer.

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