your notes:
oatmeal–chocolate chip cookies
Oatmeal isn’t just a tasty breakfast food. It gives these chocolate chip cookies lots of oat flavor and a chewy texture.
Prepare Ingredients
Gather Baking Equipment
Adjust oven rack to middle position and heat oven to 375 degrees. Line rimmed baking sheet with parchment paper.
In medium bowl, whisk together flour, salt, and baking soda.
In large bowl, whisk together brown sugar, oil, melted butter, and cinnamon. Add egg and vanilla and whisk until mixture is smooth.
Add flour mixture to sugar mixture and use rubber spatula to stir until fully combined, about 1 minute. Add oats and chocolate chips and stir until evenly distributed.
Use 1-tablespoon measuring spoon to drop dough onto parchment-lined baking sheet in 12 mounds (about 2 heaping tablespoons each). Leave space between mounds. Wet your hand lightly, then use your damp hand to gently flatten each mound into 2-inch-wide circle.
Leave 2 inches between dough mounds, arranging them in staggered rows so they do not spread into each other. (You'll use this technique for many cookies, like the Chewy Peanut Butter Cookies in this photo.)
Place baking sheet in oven. Bake cookies until edges are set and lightly browned but centers are still soft, 8 to 10 minutes.
Food For Thought
How to Melt Butter
Butter can be melted in a small saucepan on the stove (use medium-low heat), but we think the microwave is easier.
Cut butter into 1-tablespoon pieces. Place butter in microwave-safe bowl.
Place bowl in microwave and cover bowl with small plate. Use 50 percent power to heat butter until melted, 30 to 60 seconds (longer if melting a lot of butter). Watch butter and stop microwave as soon as butter has melted. Use oven mitts to remove bowl from microwave.
Oat's About Time
Rolled oats (also called old-fashioned or regular oats) are whole oats that have been steamed and then rolled. If these same oats are rolled very thinly, they are called quick oats because they cook, well, more quickly. Instant oats are cooked and then dehydrated, so they don’t need any more cooking, just hot water. Not all brands of rolled oats are the same—some are denser than others (they weigh more). For these cookies, we had the best luck using Quaker old-fashioned rolled oats. (We found that cookies made with Bob’s Red Mill old-fashioned rolled oats spread out a bit more in the oven.) Don’t use quick, instant, or extra-thick rolled oats in this recipe.
