I’m excited to share one of my favorite cookie recipes with you, right in time for the holidays! These oatmeal chocolate chip cookies are filling, gooey, and delicious straight from the oven—perfect for cool fall days with a cup of tea. They don’t last long around my house (between my husband and our two college-aged kids) and probably won’t last long at yours, either.
The full ingredient list is below, but here’s how my baking process goes to bake the best cookie possible.
1.To start, whisk your dry ingredients together in a separate mixing bowl (salt, baking soda, and flour) then set aside.
2.Combine softened butter (I usually leave mine on the counter for a few hours, but a quick zap in the microwave can work as well) with granulated and brown sugar in your mixer and cream together until incorporated.
3.Add vanilla and eggs and mix well to complete the “wet” mixture.
4.With your mixer on its lowest setting, gradually add in the dry ingredients. Mix until combined.
5.With your mixer on low, mix in the oatmeal, then the chocolate chips, to complete the cookie dough. It should look a little dry due to the oatmeal—don’t worry, the cookies won’t be dry when baked.
6.Let your cookie dough rest in the fridge for 30-60 minutes. In the meantime, preheat your oven to 375F.
7.Scoop about two tablespoons of dough and drop onto a cookie sheet. I prefer to use parchment paper as a liner because the cookies release well, and it transfers easily to a cooling rack.
8. Bake your cookies for 10 minutes (give or take 30 seconds depending on your oven and how done you like them), then transfer them to a cooling rack. Cool at least 10 minutes, then enjoy!
OATMEAL CHOCOLATE CHIP COOKIES
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt (I prefer sea salt)
½ cup (one stick) unsalted butter, room temperature
1/3 cup granulated sugar
2/3 cup light-brown sugar (dark brown works as well)
2 teaspoons vanilla extract
1 large egg
1 ½ cups of rolled oats (any brand is fine—just use the rolled oats, and not steel cut)
1 cup semisweet chocolate chips (for a richer flavor, dark chocolate chips are great, too)
Bake at 375F for 10 minutes or until golden brown.
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Outfielder Tristan Murrell has a problem. As the number two slugger for the Suttonville Sentinels, his team is counting on him to make their very first run at the state championship. But he has a secret—his swing has totally deserted him. As in, he can’t hit anything. He needs to fix the issue, and fast, but how?
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Disclaimer: This book contains hot, shirtless baseball players, kisses that bring a ballerina to her knees, and a lot of baseball smack-talk.
Each book in the Suttonville Sentinels series is STANDALONE:
* The Bad Boy Bargain
* Swinging at Love
* The Perfectly Imperfect Match
Kendra C. Highley lives in north Texas with her husband and two children. She also serves as staff to three self-important and high-powered cats. This, according to the cats, is her most critical job. She believes in everyday magic, extraordinary love stories, and the restorative powers of dark chocolate.