This is a tasty oatmeal chocolate chip cookie that’s simple to make. It’s a nice combination of crunchy, chewy, sweet and salty. If you prefer not to use the vegetable shortening, you can substitute with coconut oil. Also, instead of bittersweet chocolate, you can use any chocolate you prefer (I use bittersweet or dark chocolate). Enjoy!
Recipe from Real Simple Magazine.
Salted Oatmeal Cookies with Dark Chocolate
Makes about 2 dozen cookies.
2 cups old-fashioned rolled oats (not quick-cooking)
1 cup all-purpose flour, spooned and leveled
3/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
2 teaspoons flaky sea salt (such as Maldon)
1/2 cup (1 stick) unsalted butter, at room temperature
4 tablespoons vegetable shortening
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, coarsely chopped
- Heat oven to 375° F with the rack in the upper and lower thirds. Line 2 large baking sheets with parchment.
- Combine the oats, flour, baking soda, cinnamon, and 1 teaspoon of the salt in a medium bowl; set aside.
- Beat the butter, shortening, granulated sugar, and brown sugar with an electric mixer on medium-high speed until lightly and fluffy, 2 to 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined (do not over mix). Stir in the chocolate.
- Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, spacing them 2 inches apart. Sprinkle with the remaining 1 teaspoon of salt.
- Bake, rotating the pans halfway through, until lightly brown around the edges, about 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
- Storage suggestion: Keep the cookies at room temperature in an airtight container for up to 5 days.
Tate’s chocolate chip cookies have always been my favorite store bought cookies (and they’re now pretty widely distributed – you can find them at Whole Foods and major grocery stores). They have nicely shared their wonderful recipe so we can make them at home! I think it’s the perfect chocolate chip cookie – thin, chewy yet crispy, salty and buttery… You can cook them anywhere from 8-12 minutes (8 minutes make chewy cookies, 12 minutes make crispy cookies). I like to cook them for 10 minutes. Try them with dark chocolate chips too sometime. Enjoy!
Recipe adapted from Tate’s Bake Shop and posted on Gwyneth Paltrow’s blog Goop.
Tate’s Chocolate Chip Cookies
Makes about 40 cookies.
- 2 cups unbleached, all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) lightly salted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar, firmly packed
- 1 teaspoon water
- 1 teaspoon pure vanilla extract
- 2 large eggs, beaten
- 2 cups semisweet chocolate chips (Nestlé can’t really be beat)
1. Preheat the oven to 350º.
2. Whisk the flour, soda and salt together in a bowl.
3. In another large bowl, mix the butter with a wooden spoon to lighten it a bit and then mix in the sugars.
4. Add the water, vanilla and eggs to the butter mixture.
5. Stir in the flour mixture until just combined and then fold in the chocolate chips.
6. Using two soup spoons, drop the cookies 2″ apart onto two nonstick or greased cookie sheets.
7. Bake for 8 minutes, rotating the sheets after 4 minutes.
8. Remove the cookies to a wire rack to cool, and repeat the process with the rest of the batter.
This might be the best cookie I’ve ever sunk my teeth into. I tried it for the first time at my son’s nursery school (it’s a teacher favorite there) and have been addicted ever since. These cookies have a wonderful chewy, yet crispy texture and the strong flavors of ginger, cinnamon and molasses make it a great winter treat. This is a perfect holiday cookie.
Recipe from “Teacher Jinny”; published in Woman’s Day Magazine 12/25/90 issue and adapted from Country Tastes by Beatrice Ojakangas.
Makes 40 cookies.
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/8 teaspoon kosher salt
- 3/4 cup butter at room temperature
- 1 cup firmly packed brown sugar
- 1/4 cup light or dark molasses
- 1 large egg
- 1/4 – 1/2 cup granulated sugar
Mix flour, baking soda, cinnamon, ginger, cloves, and salt.
Beat butter and brown sugar in a large bowl with electric mixer until pale. Beat in molasses and egg (mixture will look curdled).
Gradually beat in flour mixture until blended. Cover and refrigerate for 1 hour or until firm enough to handle.
Heat oven to 350 degrees. Have cookie sheets ready.
Put granulated sugar into a small bowl. Shape tablespoonfuls of dough into 1 1/4 inch balls. Roll in sugar to coat. Place 1 1/2 inches apart on ungreased cookie sheets. Bake for 10-12 minutes until tops crack but cookies are still soft to the touch. Remove to wire rack and cool completely. Store airtight at room temperature for up to 3 weeks.