Tuesday, January 27, 2015

Chocolate Chip Oatmeal Cookies #KingArthurFlour

King Arthur Flour's Chocolate Chip Oatmeal Cookies. One of the most popular recipes in 2014.

Did you know that we are in the midst of a blizzard? I scheduled this post last night just in case we lost power.  Fingers crossed we do not lose power.  When they first started forecasting this storm I wasn't too worried. I am from Maine. I can handle snow. What I cannot handle is the wind and snow mix.  No power is no fun.  Being almost 9 months pregnant makes matter even worst. No power means no heat and no power to cook. 

I am eating pretty constantly now and I do not want to deal with not being able to make food.  Just in case I went out with the masses yesterday and stocked up on batteries, water and non-perishable groceries.  We have about 50 different granola bars.  No joke. 

I have been planning on making these cookies for a while but there was no time like the present to bake off several dozen. Cookies are essential to have on hand during a blizzard. 

These cookies are amazing and we actually ate way too many yesterday instead of saving them for the actual storm.  Besides having the perfect ratio of flour and oats to make them nice and thick, these cookies have 3 cups of chocolate. Three cups is more than the standard 12 oz bag of chocolate chips from the store. That is a lot of chocolate. I used a combination of mini chips and chocolate chunks. There is no need to search for the best cookie in the cookie jar. They all are the best!

I feel much more comfortable going into this storm with a big batch of cookies waiting for me when hunger strikes. 

Chocolate Chip Oatmeal Cookies

by Emily Morris, Adapted from King Arthur Flour
Prep Time: 20 minutes
Cook Time: 15 minutes
Keywords: bake dessert chocolate oatmeal cookie
Ingredients (36 cookies)
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large egg, at room temperature
  • 1 tablespoon vanilla extract
  • 2 cups All-Purpose Flour
  • 1 cup old-fashioned oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups semisweet chocolate chips
Preheat the oven to 325°F. Line several cookie sheets with parchment paper.

In the bowl of a stand mixer beat together the butter and sugars until smooth. Then add the eggs and vanilla one at a time, beating well after each.

In a separate bowl, whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.

Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.

Stir in the chocolate chips.

Form 1-2 inch balls with the cookie dough. Scoop the dough onto the prepared baking sheets, leaving about 1 1/2" to 2" between cookies.

Bake the cookies for 12 to 15 minutes, until they're a light golden brown, with slightly darker edges. Their middles may still look under cooked. Remove from oven and let cool on the cookie sheet. The cookies will continue to bake.
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  1. I hope you're warm and safe and still have power! These cookies will keep you going, at least, because they look so big and gooey and hearty and perfectly delicious!!

  2. Now this is the kind of stash I'd want on hand for a blizzard! These cookies look terrific. Fingers crossed your power stayed on!!!

  3. I will keep my fingers and toes crossed! No power is no fun. These cookies look AMAZING!!

  4. My favorite Chocolate Chip Cookies... these look fantastic!


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