Chocolate Oatmeal Chewies
I originally found this recipe for these chewy, chocolatey, oatmeal cookies in a Betty Crocker cookbook that I received as a wedding gift. I have adapted the recipe slightly over the years to be a bit more to my liking. I don't make these cookies often, because it is impossible for me to stop at just one (or two, or three...), so when I made them today, I decided the recipe had to be shared.
I am sharing some of my notes and tips for making these cookies at the end of the post, so keep scrolling past the recipe to read them.
When making the cookie dough make sure you cream the butter and sugar for at least two to three minutes, this helps allow the sugar to better dissolve into the butter.
I always line my baking sheets with parchment paper when making cookies and this is my absolute favorite. It is precut which makes it so easy to grab and put on the baking sheet without having to worry about any cutting or tearing. I also love that it is unbleached.
The most important tip I can give you is do not overbake these cookies! I cannot stress this enough. When I was making my last batch of them I accidentally overbaked one pan. When my son, who normally LOVES these cookies, tasted one of them, he asked me, "What cookies are these? They aren't very good." When I replaced his dry, overbaked cookie with one of those that had been baked correctly, all was right in his chewy oatmeal chocolate cookie world again. So, keep an eye on how your oven bakes these cookies. It is better to err on the side of slightly under baked rather than overbaking with this recipe.
Store any leftover cookies in an airtight container. They will be best if eaten within a day or two. For longer term storage, keep them in the freezer. They freeze really well.
I hope you try these chewy chocolate oatmeal cookies, and if you can stop at just one, you are a stronger person than I am. ;)