Occasionally I break free from my makeup loving ways and spend a day practising one of my other loves – baking. In previous years my baking skills took on a bit of a cult following with my coworkers, friends and family, but I had dialled in back in an attempt to not eat so much baking myself. I will say though, if there is one thing I firmly believe in, it is homemade cookies > storebought. You’ll never convince me otherwise. So I thought I’d share my recipe for Chocolate Chip Oatmeal Cookies that are so good, you’ll have people asking for them!
This recipe is super easy and yields approx 24 2.5 inch sized cookies. The outcome is a dense and tender, chewy cookie with crispy edges. I’ve narrowed down a few tricks that really help with the outcome of these, and the recipe is pretty much foolproof! You can prepare in advance and keep pre-sized dough in the fridge for up to a day (or freeze and bake as needed) then bake right out of the refrigerator!
Oatmeal Chocolate Chip Cookies
This recipe has two variations. Delish oatmeal chocolate chip standard cookie, and then the elevated version that also has Skor Toffee Chips in it. Both scrumptious, but I’m the kind of girl that never turns down toffee…
- 2 Large Eggs
- 1 Cup Salted Butter
- 1 Cup Light Brown Sugar (packed)
- 1/2 Cup Granulated Sugar
- 1 1/2 tsp Vanilla Extract
- 2 1/2 Cups Quick Cooking Oats
- 1 1/2 Cups All Purpose Flour
- 1 tsp Baking Soda
- 1 Cup Chocolate Chips (heaping)
- 1/2 Cup Skor Toffee Chips (Optional – reduce chocolate chips to one level cup if adding toffee)
With a hand or electric mixer cream eggs, butter, sugars and vanilla until smooth (approx 2 minutes)
Sift together flour and baking soda and mix into wet mixture slowly
Add in oats, folding in with a spatula or spoon until incorporate and then add chocolate chips and/or toffee pieces.
Scoop into 1 1/2 inch balls on a parchment lined baking sheet and refrigerate for MIN 1 HOUR (or freeze on the sheet and then transfer to freezer safe bag or container.
When time to bake preheat oven to 350F and space cookie balls 2 inches apart on a parchment lined cookie sheet.
If baking from chilled, 13-15 minutes, if from frozen bake for 15-17 minutes or until edges look golden brown but centers still look glossy.
Let cookies cool on pan (not wire rack) for at least 10 minutes out of the oven.
Let me know in the comments if you’d like to see more recipes from me, and of course, if you make these Easy Chocolate Chip Oatmeal Cookies!
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