Doesn’t everyone love an oatmeal chocolate chip cookie? (Oatmeal raisin maybe not so much.) I think this recipe is from Cottage Living and it is one of my favorite cookie recipes. And it’s just occurred to me that I haven’t seen an issue of Cottage Living in a long time. Must not be published anymore. I’ve only made this recipe one other time and it was years ago, but I had remembered that I really, really liked these cookies.
Unfortunately when I was making these recently, I added baking powder instead of the baking soda the recipe calls for. I realized my mistake just as I was putting them in the oven. Panic-stricken, I did a quick internet search to try and determine what would happen to my cookies. My fears that they would turn into hard, inedible rocks were soon dismissed. Apparently it’s not that big a deal to interchange the two in cookies, Cakes it seems are a different matter. And of course if you are using baking soda, you always need an acid in the batter (brown sugar, buttermilk, sour cream).
When baking soda is added to cookie dough, the cookies rise and fall more resulting in a chewier and usually crisper cookie. Baking powder produces a more cake-like texture which is exactly how my cookies turned out. I always love a soft cookie so I was quite happy.
If you can’t find the chocolate mega-morsels (I couldn’t) just use regular size semi-sweet morsels or dark chocolate morsels. I used a combo of the two and actually used a slightly larger amount than the recipe calls for because I like my cookies extra chocolatey. Who doesn’t?
Oatmeal Chocolate Chunk Cookies
- 1 cup butter, softened
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups uncooked regular oats
- 1 (11.5-ounce) package chocolate mega morsels
- 1 cup chopped toasted pecans
- Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
- Using an electric mixer fitted with a paddle attachment, beat butter and sugars until creamy. Add eggs and vanilla and beat well.
- In a medium bowl, combine flour, baking soda, and salt. Add oats and stir well to combine.
- Add to butter mixture and beat on low-speed until mixed in. Gently stir in morsels and pecans.
- Drop by rounded tablespoons on prepared sheets, 2 inches apart. Bake at 350 degrees for 10 minutes or until brown around the edges. Cool on pan for several minutes before placing cookies on wire rack.
Yield: 2 1/2 dozen cookies
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