Soft, chewy, buttery oatmeal chocolate chip cookies loaded with belgian milk chocolate, rolled oats and cinnamon. Enjoy them in the morning with your coffee or for dessert!
We’ve been making and eating these cookies for years. It started when I was a little girl and we lived in Newfoundland where they do things a little differently. They believe in thick cream and jam on toast at 10:30 at night, in salt beef with peas and dumplings, in scones with raisins and coconut piled high with butter, sweetened condensed milk in their coffee, white buttery bread and chocolate instead of raisins in their oatmeal cookies. Their version of training (when I was a ski racer), was running for 30 minutes to the only Tim Hortons around for hot chocolate, whipped cream and a donut, and then walking back to the mountain.
It is a glorious, glorious place and I do miss it dearly. Even the bitterly long and cold winters that made you think summer was never coming. It always came and there was always oatmeal chocolate chip cookies in our kitchen. It wasn’t a surprise when they became our most popular cookie at the bakery and it would surprise no one else that it only took us two weeks of not being there anymore to make these again, just for us.
You’ll notice there’s raisins in a few of the cookies and that’s because we can never decide which one we want. Chocolate or raisin. So we make the dough, split it in two, work chocolate in to one and raisins in to the other. It makes them taste like totally different cookies and you get to have both for the work of one! I also really love how the raisins make the cookies stay soft for longer than the chocolate so we can eat up the chocolate ones first then move on to the raisins. Ooorrr eat half a raisin one and half a chocolate one.
The ratio of oats to flour is spot on : 3 cups of oats to one cup of flour. This gives them such an amazing chew and kind of sort of helps you forget the ungodly amount of chocolate, butter and sugar in them. I mean, if you need to justify it. Do any of us really need to justify eating a cookie?
Not in this house. This is a judgement free zone. You can eat all the oatmeal chocolate chip cookies you want and believe me, you will.
Happy baking lovely people! Don’t forget to follow me on Instagram and if you make a recipe, tag your photo #thepretendbaker so I can see what you’re whipping up!
- ¾ cup butter, room temperature
- 1 cup brown sugar
- ½ cup cane sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- ¼ cup whole milk (any % is fine)
- 1 cup all purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 3 cups old fashioned rolled oats
- 2 cups milk chocolate chips or raisins or a mixture of both!
- Preheat oven to 350F
- In the bowl of a stand mixer, beat butter and sugars until creamy.
- Add egg and vanilla and beat until light and fluffy.
- Add milk and mix until well combined.
- Add oats, mixing until just combined, scraping the bowl as necessary.
- Sift together flour, salt, baking soda and cinnamon and slowly add to the mixing bowl with the mixer running on low. Mix until just combined.
- Fold in chocolate or raisins and scoop 3 TBSP sized balls of dough on to parchment paper lined cookie sheets.
- Top each cookie with additional chocolate chips.
- Bake for 12-14 minutes or until edges are golden and have stared to firm up. The cookies will appear underdone but be sure not to over bake them.
- Allow cookies to cool for 10-15 minutes on the cookie sheet to help them finish baking.
- Cool completely on wire racks and store in an air tight container for 5-7 days. Obviously eat a few warm first!
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