Christmas time makes me think of cookies. Many folks make a variety of cookies as gifts for friends and neighbors, package them into cute decorated boxes and bags, then off to deliver these special homemade treats. I think now more than ever, people truly appreciate homemade goodies.
Cookies don’t have to be hard, time consuming or complicated to make. This is an old cookie recipe that is tried and true. I love chocolate and this Chocolate Oatmeal Cookie is a favorite of mine! When baked just right, it has a bit of a crunch around the edges, but yet chewy in the center. So easy to make with so few steps! Depending on your taste of chocolate, you can use dark or milk chocolate chips. We happen to be fans of dark chocolate, so I use a special dark chocolate cocoa as well as a good quality dark chocolate chips. Yes, in my humble opinion, the quality of chocolate does matter. The flavor is just richer and bolder. Just saying…
Here’s how I make them.
Chocolate Oatmeal Cookies
In the bowl of my stand mixer fitted with the paddle, I put in the butter, vegetable shortening, sugar, egg, pure vanilla extract and water.
Beat on medium speed until it’s good and creamy. I’d say a couple minutes. Make sure your butter is at room temperature, it will cream much smoother.
Then add the all-purpose flour, cocoa, baking soda and salt.
Tip! For this recipe.. If you happen to be out of all-purpose flour, you can substitute it with self rising flour and leave out the baking soda and salt. It has happened to me!
Starting out on LOW speed, incorporate the dry ingredients until creamy again.
Then toss in the old fashion rolled oats and chocolate chips.
On LOW speed, mix to combine just for a few seconds to get it started.
Then use your rubber spatula to finish mixing it together.
I love using my mini ice cream scooper. This one 1 3/8″ inches in diameter and holds about 2 teaspoons. These cookies will come out about 2 inches in diameter after baked.
Bake in your preheated 350 degree oven for 10-11 minutes.
Just a note here… I typically bake cookies on a parchment lined baking sheet. It makes for super easy clean up. Since the paper is larger than the baking sheet, I just fold it to fit, then flip it over so the excess is on the underside and not interfering with the dough. You could cut off the excess paper, but why bother?
I like to be sure to allow plenty of room for the dough to spread out…
Looking for another cookie idea?
My favorite way to eat these is right out of the oven! Ok, so maybe wait a couple minutes… Oh, and don’t forget the glass of milk!
What is your favorite Christmas Cookie?
Here’s the printer friendly recipe.