Baking is one of my four-year-old’s favorite activities. Therefore, this recipe has been on-call, written on a recipe card which has been floating around loose with my cookbooks, to be grabbed with ease, whenever an easy winter baking project is needed to save the day. These cookies are airy and crispy, while the chocolate chips keep them slightly chewy. They are buttery and salty, momentarily satisfying my never-ending craving for the combination of salt and chocolate. A perfect milk-with-cookies sort of cookie.
Favorite Oatmeal Chocolate Chip Cookies
Adapted from Oatmeal Chocolate Chip Cookie by Lucinda Scala Quinn
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon coarse salt
- 8 tablespoons salted butter (1 stick), softened, plus more for the pans
- 6 tablespoons granulated sugar
- 6 tablespoons light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon water
- 1 cup rolled oats
- ¾ cup semisweet chocolate chips
Preheat the oven to 375°F. Line two baking sheet with parchment paper. If you only have one baking sheet, you will need to bake in two batches.
Whisk together the flour, baking soda, and salt.
In a separate, large bowl, beat together the butter, sugars, egg, vanilla, and water. Add the flour mixture and stir to combine. Stir in the oats and chocolate chips.
Drop by teaspoonfuls onto the baking sheets, spacing the dough 1½ inches apart. Bake for 10 to 12 minutes, until lightly golden in color. Allow to cool.
P.S. In case you missed it, Butter Cookies with Chocolate Chips & A Tip for Baking with Preschoolers.