Chocolate Chip Oatmeal Cookies

© Can Stock Photo / NorGal

Sometimes you want a chocolate chip cookie. Other times you want an oatmeal cookie. Why not have both at the same time? I can’t recall where I first found this modern day recipe, but like most cookie recipes, it’s easy to prepare, and delicious.

By the way, I use almond extract instead of vanilla, and it really gives the cookies some extra zing.

Gayle Martin

Chocolate Chip Oatmeal Cookies

  • 1 cup butter, softened
  • 1 cup packed light brown sugar
  • 1/2  cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract*
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups quick oats
  • 1 cup chopped walnuts (optional)
  • 1 cup semisweet chocolate chips

Preheat oven to 350F.

Cream together butter, brown sugar and white sugar in a large mixing bowl until smooth. Beat in eggs. Add vanilla and stir. Combine flour, baking soda and salt in a separate bowl and blend into butter mixture a little at a time. Mix in the quick oats and fold in the walnuts, (if desired), and chocolate chips. Drop by heaping spoonfuls onto ungreased cookie sheets covered with parchment paper. Bake for approximately 12 minutes. Allow cookies to cool for about 3 minutes before transferring to a cooling rack.

*Almond extract may also be used.

If you like cookies, and who doesn’t, you’ll find even more delicious cookie recipes in  Rosie’s Riveting Recipes. Please click on the link below for more information.

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Chocolate Chocolate Chip Cookies

© Can Stock Photo / NorGal

Chocolate may have been rationed in Rosie’s day, but fortunately for us, those days are long gone. There really is no such thing as too much chocolate, at least not when you’re a chocolate lover like me. During the holidays what better way to celebrate than to add a few touches to a classic recipe and go for the chocolate. This recipe is my own creation, inspired by the classic Nestle Toll House recipe.

Gayle Martin

CHOCOLATE CHOCOLATE CHIP COOKIES

• 2 sticks butter or margarine, softened
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup cocoa
• 2 tablespoons coffee (if desired)
• 2 1/4 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 large (12 oz) package of chocolate chips

Preheat oven to 350F. Place flour, baking soda and salt on a piece of wax paper and set aside. Cream butter, sugar, brown sugar and vanilla together in a large mixing bowl. Blend in eggs, mixing thoroughly. Add cocoa and coffee, if desired, and mix thoroughly. Blend in dry ingredients, a little at a time, until moistened. Fold in chocolate chips. Drop by rounded teaspoon full onto an ungreased cookie sheet and bake for approximately 10 to 12 minutes.

Note: If the batter should become too dry and crumbly after adding flour simply add small increments of coffee or water, (one tablespoon or smaller), until moistened.

For a little more zing, use pumpkin spice flavored chips, if available, or add a teaspoon of cinnamon or pumpkin pie spice.

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Orange Chocolate Chip Cookies

 

I love baking and finding new recipes. I then add my own touches to make it my own.  This is one such recipe. I made a few changes and tested it on a few musician friends. Musicians are great guinea pigs. They’ll try anything, and they’ll give you honest feedback. This recipe is musician tested and musician approved.

 

ORANGE CHOCOLATE CHIP COOKIES
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tablespoon orange zest*
  • 1 teaspoon orange juice
  • 2 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips (semi-sweet or white chocolate)
  • 1 cup chopped walnuts (optional)

Preheat oven to 350F. Grate one medium to large orange into a small bowl and squeeze its juice into a separate small bowl. Set both bowls aside. Stir flour, baking soda and salt into a medium sized bowl and set aside. Cream softened butter, sugar and brown sugar together in a large bowl until fluffy. Beat in eggs and add orange zest and orange juice. Mix until well blended. Stir in dry ingredients in small increments until well blended. If dough is too stiff add small amounts of water until desired consistency. Add chips and walnuts, if desired. Drop tablespoons of dough onto ungreased baking sheets and bake 10 to 12 minutes.

*Orange zest is another name for grated orange peel.

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