I am on a mission to perfect the oatmeal chocolate chip cookie. To be perfectly honest I have never attempted to make this type of cookie, I make oatmeal whoopie pies all the time but never a oatmeal cookie on its own. Maybe its the thought that oatmeal is healthy that scares me away? I basically just had fun with this recipe and added in ingredients that I thought would taste good. I use vanilla pudding in some cookies rather than a full cup of sugar because it makes for a light fluffy cookie that isn't overly sweet. I think these came out really nice with a great nutty flavor from the hazelnut and walnut oils without weighing the cookie down with actual nuts. If you prefer your cookies to be flat and crispy this is not the recipe, if you like light and fluffy this is a winner. Enjoy.
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/4 cup sugar
- 2 1/2 sticks of unsalted butter
- 1 pkg of Vanilla Instant Pudding
- 3/4 cup light brown sugar
- 1 tsp walnut oil
- 1/2 tsp hazelnut oil (optional)
- 1 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- 2 eggs
- 2 cups of semi-sweet chocolate chips
- 2 cups of oatmeal
- In a bowl mix flour and baking soda, set aside.
- In a stand mixer fitted with the paddle attachment cream butter and sugar together until light and fluffy. Add brown sugar, vanilla pudding, spices, hazelnut oil, walnut oil, and eggs beat on medium for 1-2 minutes.
- Slowly add in flour and baking soda mixture until well incorporated.
- Using a wooden spoon mix in the chocolate chips and oatmeal.
- Form dough into a flat disk, cover with plastic wrap and chill in the fridge for at least 8 hours.
- On a well greased cookie sheet dollop 3-4 tablespoons of hand shaped cookie dough balls about 2" apart from each other. Bake in a 350 degree oven for 10 min or until tops are just slightly brown, don't over cook these, they will continue to cook as they cool.