So, Genesis asked for oatmeal cookies in exchange for going to the store to buy me some milk and butter. It was a pretty great trade-off too because these cookies are so tasty that I’ve been gobbling them up as well. Neither of us really like raisins so that was out. Gen wanted them plain, so I set some dough aside for his boring ones, and I threw chocolate chips into mine, because why not. These are chewy and just sweet enough with a bit of spice and they can handle chocolate chips OR raisins… or both, I am sure.
A quick story about my journey to this recipe, I was looking for “the best” recipe but was having a hard time finding a recipe that really stood out for me. I know how to add oats to my regular cookie recipes, swap out some flour, etc., but I wanted to make an outstanding oatmeal cookie. I found one good-looking recipe that said it was only good because of the soaked raisins… well that wasn’t going to work. So I thought why not soak the oats… well, googling “soaked oat cookies” results in lactation cookie recipes… something for later in life I guess. Anyway, finally came across this great recipe from Evil Chef Mom, and was thrilled to see that she felt the same about raisins as I. Anyway, these cookies are perfect oatmeal cookies. PERFECT. Well maybe not, but I haven’t had better, yet.
Adapted from Evil Chef Mom
- 2 cups rolled oats (I used whole oats… which worked… I don’t know the differences and I am alright with that)
- 1/4 cup water
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp cardamon
- 1/2 tsp nutmeg
- 1 cup butter
- 3/4 cup packed dark brown sugar
- 1/2 cup white sugar
- 1 tsp vanilla extract
- 1/2 teaspoon salt
- 1 large egg
- 1 cup chopped walnuts
- 1 cup semi-sweet chocolate chip cookies
- Place the oats in a large bowl and sprinkle with the water.
- Combine the flour, baking soda, salt, cinnamon, cardamon, and nutmeg in a medium bowl and whisk together.
- Melt the butter in a small saucepan over medium heat. Hell, brown it if you want,just add an extra 1/4 cup. Remove from heat and pour over oats.
- Stir the sugar and vanilla into the oats and butter. Add the egg and mix briskly.
- Add the flour mixture just until all the dry ingredients are moistened. Fold in walnuts and chocolate chips. Cover the bowl with plastic wrap and let it chill in the fridge for at least 1 hour, up until over night.
- Preheat oven to 350°F. Scoop dough onto parchment-papered baking sheets. Bake for 12 to 15 minutes (I had to cook mine for almost 20, and they were still chewy and moist) or until cookies are golden brown on top. Cool cookies completely before stacking or storing. May be kept in an air tight container for several days.