Chocolate Chip Oatmeal Cookies

Chocolate chip oatmeal cookies are my favorite cookie, for sure. While I like the classic chocolate chip, I love the chewiness and nutty flavor that the oats add. The added health factor of the oats also makes me feel less guilty about the other ingredients in these cookies and if you use dark chocolate, the health benefits practically demand that you make these cookies right now, seriously. These cookies are pretty much perfect. They're chewy and slightly crispy at the edges. I added in a bit more oats to the recipe to amp up the texture and flavor of the oats and I might omit the water next time, but these cookies definitely deserve a place in your cookie repertoire.

That being said, I will continue to try out other chocolate chip oatmeal cookie recipes in the search for the very best. You can never have too many recipes for such an awesome cookie.

Oatmeal Chocolate Chip Cookies
Adapted from Mad Hungry, Lucinda Scala Quinn, Marthastewart.com
About 24 cookies

6 ounces semisweet chocolate chips or dark chocolate chunks
1 stick of unsalted butter(4 oz)
6 tbsp brown sugar
6 tbsp granulated sugar
1 1/8 cups rolled oats
3/4 cup all purpose flour
1 large egg
3/4 tsp coarse salt(1/2 the amount if using fine salt)
1/4 tsp water
1/2 tsp vanilla extract
1/2 tsp baking soda

Preheat the oven to 375 deg Fahrenheit. Whisk the flour, baking soda, and salt in a small bowl, set aside.

Cream the butter and sugars together with a handheld mixer or in a mixer with a paddle attachment. Add the egg, vanilla, and water mixing well after each addition. Add in the flour mixture mixing until just combined. Mix in oats and chocolate chips.

Scoop tablespoonfuls or use a small ice cream scoop to drop mounds onto parchment lined rimmed baking sheets spacing an inch apart. Press down slightly for flatter cookies. Bake for 10-12 minutes until lightly golden. Move to cooling racks.

Store in an airtight container for a few days or freeze scooped dough balls for baking another time.