Forget diamonds—cookies are a girl’s best friend.
Diamonds cost a ton of money—cookies are deliciously cheap. Diamonds just sit there and sparkle—cookies melt in your mouth and relieve hunger. Diamonds smell like nothing—cookies fill your house with yummy, comforting flavor. Diamonds gets lost and you freak out—cookies get lost and you just make/buy/steal more…after you freak out.
See? Cookies are way better than diamonds.
Did you know that cookies aren’t just a girl’s best friend? They’re literally everyone’s best friend. Cookies are an equal opportunity sort of dessert.
Seriously, though, on the topic of diamonds, give somebody diamonds, it shows that you know how to drive a car to a store and get suckered into spending too much money on—literally—a piece of rock. Give somebody cookies, and it shows that you care enough to create something especially made for them. Much, much better than a diamond.
If the person you like thinks homemade cookies are a lame replacement for diamonds—you probably shouldn’t be dating them in the first place. Unless you think cookies are a lame replacement for diamonds as well, in which case you’re both missing out. But whatever, birds of a feather yada yada yada.
Now that that’s out of the way, let me tell you just what is so great about this particular bunch of cookies that would make them my new favorites. Firstly, although I’m a major proponent of soft, fluffy cookies, I’ve also discovered the joys of the substantial, chewy cookie. When baked in the chocolate chip variety, the chewy style cookie is a really wonderful thing. Whether you’re hungry or your face simply wants food—you know what I mean—these chewy cookies make for the satisfying snack you need.
Everyone gets a dollar for each time I said the word “chewy” in the previous paragraph.
These cookies have oatmeal in them. Yes. Oatmeal. Yum. It makes them even chewier and even more irresistible.
So, which sounds better? A huge, fresh-from-the-oven cookie, sparking with chunks of chocolate chips and flecks of oatmeal, or a small piece of stone?
For me, cookies win the best friend battle every time.
My New Favorite Chocolate Chip Cookies
Recipe adapted from “Favorite CCC” by Lindsey Yeo
360 grams all-purpose flour (in this case, weighing is best, but this is about 2 1/2 cups)
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) unsalted butter
1/2 cup granulated sugar
1 cup packed light brown sugar
2 teaspoons pure vanilla extract
2 large eggs
2 cups chocolate chips (milk, dark, semisweet, or a mixture of the three)
1 1/2 cups old-fashioned oats
Melt butter and add to the bowl of a stand mixer. Add granulated sugar, brown sugar, and vanilla extract, mixing well until fluffy and smooth. Add eggs, one at a time, beating well after each addition. Stir in the flour, baking soda, and salt. Stir in the chocolate chips and oats. Place in the fridge overnight or in the freezer for 20 minutes.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Using a small ice cream scoop or just using your hands, drop portions of cookie dough onto the baking sheets, spacing them evenly with room to spread. Baked for 12-15 minutes, or until light brown around the edges.
These look soo good! I love oatmeal in cookies, the texture is just fabulous. Can't wait to try these out!
Koci…these cookies look great! I like my choc-chip cookies to have some softness to them as well. Pinning for next time I'm brave enough to fire up the oven in this brutal Texas heat. It was 101 when I went to lunch in SA this afternoon!!
Um, delish! I love cookies and can't wait to make these bad boys!!
I'll take cookies over diamonds any day! These look very deliicous!
I agree. Anyone who doesn't think cookies > diamonds should be dumped immediately. And I love that you put oatmeal in them!!! I knew something special was going on in the photos… I just had to read further to confirm it. They look amazing!
these cookies over diamonds…ahh too easy!!
Koci, you are an absolutely GEM for sharing these gorgeous cookies. Stunning photos!
Oatmeal chocolate chip cookies are the best…I love how lumpy these are. and how can you go wrong with three types of chocolate chips??
I saw Lindsey's post and tried her cookies a few months ago, but they were overly dry and barely came together (and hers didn't even have the inclusion of the oats). I'm thinking it must be the difference in flour measurement. 1 cup of flour is usually 4.5 ounces or 126 grams (sometimes I go by 120 grams, or 30 grams per 1/4 cup). Anyway, you list 360 grams in the ingredients but to my knowledge that would be 3 cups. I use a kitchen scale when baking so I would just like to know if I should use either 360 grams or use 300 grams (which would be 2 1/2 cups). These cookies look AMAZING and I really want to try them but don't want to end up with dry cookies like last time! Thanks for clearing things up for me and I can't wait to make these!
@Jess: Me too! I love oatmeal in any sort of cookie.
@Wendy: Thanks! I feel your pain about the hot oven, though. 😀
@Lauren: Totally!
@Maris: Absolutely! 😀
@the sugar apothecary: Truth. 😀 Thanks!
@Bonnie: Definitely! 😀
@Hester: Aw, thanks!
@Sue: Absolutely. You can never go wrong with three types of chocolate chip cookies.
@Carlyn: Whenever I make these cookies, even without the oats, I've used 360 grams of flour. However, my kitchen scale is muy cheap-o, so I wouldn't be surprised if there was some fluctuation in the actual weight. When I measured out my flour, I got about 2 1/2 cups altogether, so maybe you'd like to shoot for something closer to that? Hope it helps!
Thanks for the help! I'm going to try it again since perhaps I did something weird when I made her original recipe and way over measured my flour somehow!
The cookies look perfect!
Oh yes, cookies over diamonds every time!
Give me peanut butter, give me oatmeal, give me choc chip, double chocolate, cranberry and pistachio…even Tiffany's doesn't have anything shiny enough to keep me out of the cookie jar!
if you bring a dozen of these to my house I'm definitely going to be your best friend 🙂
OMG Koci, they look amazing. Stumbling!!!
Ohhh!!! That is how I dream about my cookies turning out and they NEVER do. Mine are always too flat, and too crispy. Maybe I just didn't have the right recipe til now. Your photos are sooo ahhhhmazing. Hope you are having a fabulous summer and not working too terribly hard. 🙂
I have all of these at home. I see cookie baking in my near future
Yum! I love a good chocolate chip cookie! I agree that I'd love a guy to bake me cookies!
Love your photos!!
Since you are already melting the butter, I wonder if browning it would add depth in the flavor. I bake a chocolate chip cookie with browned butter from Cook's Illustrated that is amazing and now I am trying to put browned butter in everything!
Thanks for sharing!
Ok, I had to do it.
I made them with browned butter. I love the crispy exterior and the chewy interior, and the taste? Awesome!
I'm with you. Cookies are MY best friend too. They are what I crave most often. Actually I could use one of these chewy buddies rightnowrightnow.
I'm pretty convinced I've already found the perfect choc-chip cookie (which yes, is sooooooooooooo much better than any diamond could dream to be), but the oats addition sounds pretty interesting and is going to make that I have to try this as well. 🙂
The chocolate chip cookies I usually make have slightly less flour and no oats, but TWO sticks of butter. Is one stick really enough to hold everything together?
Hi, I've just stuck a tray of these in the oven and I'm eagerly awaiting for the sound of the timer. I was just wondering when you measure 1 stick (1/2 cup) butter, did you end up having 125g or 115g? I'm only asking because the batter I made turned out to be dry and a little difficult to assemble. I thought that may be because I didn't measure the butter correctly. Anyway, they look beautiful in your pictures and I can't wait to try them! 🙂
@decade diary: I checked my butter package and it says that one stick is 113g. Hope they turned out alright! 🙂
Thanks Koci, yes they turned out wonderfully! I initially used 115g butter but I don't think those 2g extra would've made much difference. Anyway, my sister (a chocoholic) and I both had a cookie after they'd cooled for about 10 minutes. All I can say is that I've not had a chocolate chip cookie better than this recipe. The outside was perfectly crisp, the inside (still being warm of course) was deliciously soft and chewy and the chocolate melted beautifully. The expression on my sister's face was priceless! The only change I would make would be to omit the additional 1/2 cup of granulated sugar and just use the 1 cup brown sugar. I found the cookies just a little too sweet, despite using dark chocolate chips. I personally think that omitting that extra sugar would provide a better balance and would help the batter bind better as I myself struggled to assemble the cookie balls because the mixture kept crumbling. Nevertheless, they were delicious and this recipe is now my (and my family's) favorite chocolate chip cookie recipe. Thank you for sharing and I look forward to testing your other recipes.
@decade diary: Yay! I'm so glad you guys liked them! I've never tried the recipe with less sugar, but I can see how that might make them even better. I'll definitely give that I try next time I make them!
Just made these! They are delicious, however I altered the recipe a little. I only used about 1 1/2 cup chocolate chips. I had a ton left over with 2 cups. added 1/4 tsp water and 1/4 tsp baking powder. This made the cookies a little more fluffy, and really soft and chewy in the middle!