I’ve spent hours in the kitchen, turning out batches after batches till I got it just right. Adapting it from so many different sources that it has evolved into my own. I didn’t want cakey cookies…I wanted the perfect balance of crispy and chewy that would live in my kids’ childhood memories. I have not shared this with many people out of utter selfishness. But after guarding it for so long, and seeing how the poor paper that holds the secret to this taste of chocolate chip heaven is disintergrating…I will share it with you.
You should smell what’s going on in my kitchen right now…
I’ve only shared this with a handful of people (5).
Add both white and brown (loosely packed) sugar into melted butter and oil.
Note the nice thick viscosity of this farm fresh egg…thank you Jenny.
Mix well till it’s smooth like goopy caramel…the texture should make nice ribbons when you drizzle it from your spatula.
Sprinkle in the whole wheat flour, baking soda, and salt.
Also add the cinnamon, which is optional.
Dump in the oatmeal and chocolate chips, and mix well with a cutting motion.
Use two teaspoons or get yourself a scoop. Shape the dough into ping-pong size balls.
Eat some fruit while they bake to offset the guilt that is about to come.
Take a look after 8-10 minutes, lighter brown for chewier cookie, darker for crispier.
I like to let it stand & cool a bit before diving in. Gives the cookie a chance to crisp up, otherwise too soft straight out of the oven.
Pour a tall cold glass of milk, take a bite, and savour this moment.
THE BEST CHOCOLATE CHIP OATMEAL COOKIES
A perfect balance of crispy & chewy cookies, yields 3-4 dozen depending on how big you make them.
- ½ cup (or one stick) Melted Unsalted Butter
- ¼ cup Canola or Vegetable Oil
- 1 cup White Sugar
- 1 cup Brown Sugar
- 2 Eggs
- 2 tsp Vanilla Extract
- 2 cup Whole Wheat Flour
- 2 tsp Baking Soda
- ½ tsp Cinnamon
- ½ tsp Salt
- 1 cup Chocolate Chips (semi-sweet)
- 1½ cup Oatmeal
- Preheat oven to 375°F. Combined melted butter, oil and sugar in a medium size bowl. Add eggs and vanilla, beat until smooth and glossy.
- Add whole wheat flour, baking soda, salt and cinnamon (sprinkle and distribute evenly) into wet mixture, and mix well. You should probably combine dry ingredients in a separate bowl first before adding, but this works too.
- Add oatmeal and chocolate chips, and cut into the dough mixture.
- Use two teaspoons to make ping-pong size balls, and drop onto parchment paper lined cookie sheet. Leave room in between for cookies to spread.
- Bake for 8-10 minutes, ovens vary, so keep an eye and look for browning around the outside edge. A lighter brown cookie (slighter under done) for a chewier cookie, an darker brown for a crispier cookie. They will be very soft straightout of the oven, let them cool a bit to crisp up before handling or they will break.