My Favorite Chocolate Chip Oatmeal Cookie Ever!

If you are wondering why a recipe post is unexpectedly popping in your feed from me, this is just because I wanted to store this recipe in one place for when I need it. I am new to baking and stuff, but if there is one cookie recipe that I swear by, it would be this. This recipe is taken from Inspire Taste’s Extra Easy Oatmeal Cookies with some tweaks that I did for my own preferences. I’ve made this countless times now since I came across it and it’s given me countless moments of joy whenever I had it or even gave it to friends/loved ones. Best comment I got about it lately: “It tastes like Christmas!” and I am so happy about it. 🍪💛

Riza’s Spiced Chocolate Chip Oatmeal Cookie

Prep time: 20 minutes; Cook time: 15 minutes each batch; Yield: 15 to 16 chunky cookies 😋

INGREDIENTS:

• 1 cup (125 grams) all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg
• 10 tablespoon (140 grams) melted and browned salted butter
• 1/2 cup (100 grams) packed brown sugar
• 1/4 cup (50 grams) granulated sugar
• 1 large egg
• 1 egg yolk
• 2 teaspoons vanilla extract
• 1 1/2 cups (150 grams) rolled oats
• 2/3 cup (80 grams) dark chocolate chips
• 2/3 cup (80 grams) roughly chopped walnuts

DIRECTIONS:

1. In a medium bowl, whisk the flour, baking soda, salt, cinnamon, cardamom, and nutmeg together. Set aside.
2. In a large bowl, whisk the sugars, whole egg, egg yolk, vanilla, and the melted butter or browned butter together.
3. Switch to a large rubber spatula, and then add the flour mixture in 3 parts, stirring gently until they disappear. Fold in the oats, chocolate chips, and walnuts.
4. Pre-heat oven to 160 Celsius for 10 minutes. Line baking pan with parchment paper or a silicone baking mat.
5. Roll cookie into balls (roughly 2 tablespoons of dough?) and place on the baking sheet, at least 2 inches apart. Gently press the tops of the cookies down a little with a spoon to help them spread more evenly in the oven.
6. Bake the cookies at 15 minutes per batch. You can transfer to a cooling rack immediately to start baking the other batches (small oven feels, I know) but just use a spatula and be careful transferring as they would still be a bit soft.
7. Cool completely and enjoy with a hot cup of coffee or tea! 😋

A couple of notes:

• The melted butter makes this recipe really easy to handle. Make sure that the butter has cooled completely before using as it might cook the egg in the recipe when you’re mixing.
• Also, browning the butter makes all the difference! Here’s a quick how-to on browned butter. I like my cookies to be not-so-sweet so I kept the butter salted to provide a nice balance to the sugars. You can make this with unsalted butter and maybe tone down on the sugar as an alternative.
• I like my cookies chunky and and chewy so I roll them into bigger balls. You can definitely make it smaller, but it would yield less moist and, maybe, more crunchy cookies.
• While the dark choc chip + walnut combination works for me, you can also try others, like: sultanas/raisins/any dried fruit, pecans, pili nuts, blanched almonds/chopped roasted almonds.

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So that’s basically it! I am posting this mainly for my reference but feel free to use it as well. Happy baking and feasting! 😋

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Do you have a favorite cookie recipe as well? Please do share! Do you like to see this type of content from me as well in the future? Comment up and let’s talk!

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