These are, hands down, the best Oatmeal Chocolate Chip Cookies I have ever made and probably the best I have ever eaten. I will grant you that I am predisposed to like any kind of oatmeal cookie, but these really are fantastic. They have a perfectly crisp edge and just the right amount of chewiness in the center. They are buttery, without being greasy at all, and hit a perfect balance with just the right amount of chocolate chips to appease any chocolate lover, but not so much that the flavors of the oats and vanilla are drowned out.
The recipe comes from the The Frog Commissary Cookbook, which was originally published in 1985 as a collection of recipes from Philadelphia restaurateur Steve Poses. The book is one that many Philadephians swear by – and for good reason, as the recipes are delicious and reliable. As I have family out in that area, I suspect that more than one relative of mine frequented the restaurant, which is probably how my mother ended up with a copy of the cookbook. She started making the cookies and, after a time, so did I.
The book says that the restaurant would “sell this cookie the way that McDonald’s sells burgers: they fly out the door.” They also note that they were “irresistible,” even to employees who were around them every day. So you don’t just have to take my word about how good they are!
This recipes uses a straightforward drop cookie method and is easy to put together, though the dough is very thick with oats and you’ll need a little bit of elbow grease (or a stand mixer) to get the chocolate chips mixed in. When I was a kid, I couldn’t handle the last few minutes of mixing, so I usually just snagged a handful of chocolate chips for myself and had a parent help me out. The dough comes together quickly and easily, so these cookies can be ready at the drop of a hat when a craving strikes. The recipe also makes a very large batch, so you’ll have plenty of leftovers.
I typically use quick cooking oats in this recipe. They are cut more finely than regular rolled oatmeal, so the cookies have a fairly uniform look and distribution of the oats. The regular rolled oats can be used, but the cookies might have a slightly more rustic look to them. If you want the best of both worlds, use a combination of the two. I also use semisweet chocolate chips, but chocolate chunks and darker chocolate chips can also be used with excellent results. Leftover cookies can be stored in an airtight container and will last several days.
You can’t go wrong here. Trust me.
The Best Oatmeal Chocolate Chip Cookies
(from The Frog Commissary Cookbook)
1 cup butter, room temperature
1 cup sugar
1 cup brown sugar
2 large eggs
2 tbsp milk
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 1/2 cups oats (rolled or “quick,” but not “instant”)
2 cups chocolate chips (about 12-oz.)
Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract.
In a medium bowl, stir together the flour, baking soda, baking powder and salt. Either by hand or with the mixer on low speed, gradually beat the flour in to the sugar mixture until just incorporated.
Stir in the oats and chocolate chips by hand. Dough will be thick.
Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread.
Bake at 350F for 10-13 minutes, until golden brown at the edges and light golden at the center.
Cool on baking sheet for at least 1-2 minutes before transferring to a wire rack to cool completely.
Makes 3 1/2 – 4 dozen.
- If you chill the dough for about 30 minutes before baking, you will have a slightly puffier cookie.
- You can substitute raisins for the chocolate chips
- You can add up to 1 1/2 cups chopped nuts in addition to raisins or chocolate chips. You might want to make the cookies slightly larger if this is the case.