I am a HUGE choc-oat-chip chip cookie fan. Don’t get me wrong, I love chocolate chip cookies too, but there’s something about adding oats to things that just gets me. Maybe it’s the added boost of knowing I am eating slightly less empty calories, maybe it’s the texture, maybe it’s the oats themselves. Who knows. What I do know, is this is not the last time you’ll spy a choc-oat-chip cookie recipe on this blog.
This is the time that I did the great ingredient face off: chocolate or dried fruit. Sorry my fruit fans, it was a landslide to the OG choc-oat-chip.
In the recipe below, simply swap out the dried fruit for more chocolate or vice versa if you don’t want to make both in your batch!
- 1 cup and 5 tbs unsalted butter
- 1 1/4 cups all purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups old fashioned oats
- 1 1/2 cup semisweet chocolate chips
- 1/2 cup dried cranberries (optional)
- Let your butter sit out and soften as you get the rest of your ingredients ready.
- In a medium bowl, mix flour, salt, and spices.
- In a large bowl, mix butter and sugar with hand or stand mixer. If you have neither – use your hands (free scrub!) or two forks.
- Add the egg and vanilla, continuing to mix. Next add the flour and spices from the other bowl, ensuring to scrape down the sides. Be sure not to over beat. Stop once combined!
- The batter will be thick. Let it sit for 20 minutes while the oven preheats to 375F.
- Now add the oats and chocolate. Mix. Separate the batter in half, and add dried cranberries to half (skip if you don’t want any with dried fruit).
- Line baking sheets with parchment paper and make little cookie dough balls using your hands or two spoons.
- Bake for 10 min or until outside edges start to brown. Let cool for one min before transferring to a plate or wire rack to cool.
- This made 3 dozen medium cookies for me. Tell me in the comments which type you like better!!