Soft, chewy Oatmeal Cookies with Chocolate Chips are an awesome snack!
These are seriously the best Oatmeal Chocolate Chip Cookies that I have ever had! They are actually based on my grandmother’s oatmeal raisin cookie recipe. Except they are way better because, instead of raisins, they are full of chocolate chips. Not that there is anything wrong with raisins. It is just that chocolate chips make a whole lot of things better!
My grandmother’s recipe starts with 2 sticks of butter. That doesn’t work so well if you are cooking for someone who needs things to be dairy free. Fortunately, it is easy to find a dairy free substitute. I like to use Earth Balance Baking Sticks but you can substitute with a cup of margarine if you prefer.
This Oatmeal Chocolate Chip Recipe is a fairly straightforward recipe. I really like using my handy dandy stand mixer to make these. As a matter of fact that stand mixer gets a lot of use this time of year! Start by creaming the butter (or butter substitute) with a combination of white and brown sugar. Add the eggs and vanilla and mix thoroughly. Then combine the dry ingredients in a separate bowl before mixing them into the wet ingredients. Finally, stir in the chocolate chips.
There are a couple of tricks to keep these amazing cookies soft and chewy. One trick is to use quick cooking oats. They will soak up some of the moisture more easily so the cookies will not be too crunchy. The other trick is to simply step away for 10 to 15 minutes. There is no need to refrigerate the dough but if you let it rest for a bit, the oats start to soften which leaves you with a fabulous cookie that is perfectly crisp on the outside and soft and chewy in the center. It is truly the best of both worlds!