Raise your hand really high if you’ve ever gotten a craving for warm, gooey chocolate chip cookies that you need right now. Come on, don’t be shy. I know my hand’s up.
Every so often, I get a hankering for homemade chocolate chip cookies and usually that desire can’t be satisfied with break and bake cookies (Sorry, Pillsbury). No, I need the real thing. And not just any cookie, either. Nope, I need the cookies my Mom made growing up. Those things are like crack.
Seriously, my second parents (my roommate, Emily’s folks) visited for Mardi Gras this year, not long after we’d made a batch of these cookies, and by the middle of the week, the cookies were GONE. We even ended up making another batch for her parents to bring home with them. These chocolate chip cookies are that wonderful.
A few things about this recipe make it a bit different from other chocolate chip cookie recipes out there. First of all, this recipe makes a TON of cookies, which is why I say it’s great for freezing until you get the cookie munchies. It’s also great for bake sales because it makes so many cookies. Depending on how big I make the cookies, I usually get about 5-7 dozen cookies out of this one batch.
The second thing that’s a little different is that this recipe contains three ingredients you don’t typically find in chocolate chip cookies: oatmeal, cinnamon, and lemon juice.
I know, I know, oatmeal cookies have probably wronged you in the past i some way, probably by making you think they were chocolate chip and then actually containing raisins. These won’t do that. In fact, I bet you won’t even be able to tell they contain oatmeal because I always make sure I grind it into a very fine oat flour. The oats just add a little chew that I find regular cookies lack.
As for the lemon and cinnamon, they ad an interesting depth of flavor that I think make these cookies so uniquely addictive.
You’re probably thinking, “Enough talking about the dang cookies, Kristine,” right now. Alright, alright. Here’s the recipe. I hope you and your loved ones enjoy them as much as I do.
Make sure to tell me what you think in the comments, @bakeratlawblog on twitter, or at firstname.lastname@example.org!
Mom's Chocolate Chip Cookies
Chocolate chip cookies with a hint of cinnamon and a bit of chew from ground oats. Perfect for a crowd or for freezing for when you get a cookie craving.
To make chewy cookies, bake at 325 degrees for 17-19 minutes. For crispier cookies, bake at 350 for 16-18 minutes.
- 1 1/2 cup butter or margarine, softened
- 1 1/3 cup granulated sugar
- 1 cup firmly packed brown sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 tsp lemon juice
- 3 cups all-purpose flour
- 2 tsps baking soda
- 1 1/2 tsps salt
- 1 tsp cinnamon
- 1/2 cup rolled oats, not quick cooking
- 24 ounces semi-sweet chocolate chips
Preheat oven to 325 degrees for chewy cookies or 350 degrees for crispy cookies, depending on your preference. Prepare cookie sheets by lining with parchment paper or lightly greasing them.
Using a food processor or blender, grind the oats into a fine powder. I find that the single serve smoothie bottle from my Ninja does this the best.
Add oats to a medium bowl with the flour, salt, baking soda, and cinnamon and stir to incorporate. Set aside.
In a large bowl or the bowl of a stand mixer, cream butter, granulated sugar, and brown sugar until light and fluffy (about 5 minutes on medium speed). The butter and sugar mixture should be a light yellow color.
Add eggs, one at a time, to the butter and sugar mixture, beating well after each egg is added. After the last egg is added, pour in the vanilla extract and lemon and mix on low until incorporated.
Slowly add the flour mixture to the wet ingredients, beating on low speed (2 or 3 on my Kitchenaid) until just incorporated. Stir in the chocolate chips.
Drop tablespoons full of dough onto cookie sheets. I use a medium cookie scoop. Between batches, keep dough in the fridge.
For chewy cookies, bake for 17-19 minutes at 325, until light golden brown. For crispy cookies, bake for 16-18 minutes at 350, until light golden brown.
Remove cookie sheets from oven and let cookies cool on the cookie sheet for 2-3 minutes before moving to cooling racks.
NOTES: Feel free to use a different type of chocolate for your cookies! In the past, I've made cookies using milk chocolate chips or even peanut butter chips. You can also use chocolate chunks. The important part is making sure you have 24 ounces of chocolate.
You can also add up to 2 cups of mix-ins, such as nuts, if you like. Have fun with it and find what tastes good to you!
You can also freeze dough on the cookie sheets prior to baking, then put them in plastic bags to have cookies ready to go whenever you get a cookie craving. Just bake for a few minutes longer.
All images and text ©Baker at Law. Please contact email@example.com prior to use.