These chocolate chip cookies are soft and chewy. They have a small amount to oats in them which gives them a lovely nutty toasted flavor. These chocolate chip cookies are always as favorite every time I make them for a cookie exchange.
This recipe was giving to me by my good friend and partner in crime - Kit.
She used to work as a cook on this beachfront property in Cascade Beach. This is just one of the recipes that she made over and over. We decided that it would be a great addition to Foodology Geek's Family Recipe Collection.
Cooking food for amazing people in a spectacularly beautiful place. My definition of bliss.Kit
Our most popular cookie recipe so far is the Fleur de Sel Chocolate Chip cookie. If you've made these cookies you know they are loaded with chocolate chips. The chocolate to cookie dough ratio is bordering on the edge.
Kit likes a bit more cookie dough with her chocolate chip cookie. So we decided to give you the option and find out which one is your favorite.
Cookies can be a bit like religion, everyone has a strong opinion about what is right and they are usually solidly set in one camp or another. Crispy? Chewy? Chunky?
What is your favorite kind of chocolate chip cookie?
What you'll love about these chocolate chip cookies.
- Mrs. Fields Dough Texture: This cookie is buttery with a soft, dense texture.
- Classic Chocolate Chip Cookie Flavor
Foodology Geek Recipe Notes
I used to make 10-12 dozen of these cookies every Thursday in preparation for the weekend crowd. All these years later and I can still make them without glancing at the recipe.
- Wet Ingredients: Unsalted butter and eggs.
- Dry Ingredients: All-purpose flour, granulated sugar, brown sugar, instant oats, salt, baking soda, baking powder.
- Mix-Ins: Chocolate chips. Nuts are optional.
Step By Step Instructions
I highly recommend using a high-powered stand mixer for this recipe. This cookie dough is very dense.
- Cream: Beat the butter and the sugar together until they are light and fluffy.
- Beat: Beat in the eggs one and a time.
- Mix-In: Mix in the oats until they are incorporated into the butter.
- Combine: Combine the dry ingredients, whisk together. Add half of the dry ingredients, mix- in and then add the remaining half. Mix until combined.
- Add-In: Add in the chocolate chips and the nuts, if you are using them.
Pecans or walnuts work well in these cookies. While the recipe only calls for 6 ounces of 'chips', the dough can accommodate up to 12 total ounces of 'chips' or nuts.
One of the favorite combinations in our household: 6 oz chocolate chips, 3 oz peanut butter chips, and 3 oz of pecans.
More of our best cookie recipes
- Classic Butter Shortbread Cookies
- Double Dark Chocolate Chip Shortbread Cookies
- Chocolate Sandwich Cookies (Homemade Oreos)
- Fleur de Sel Chocolate Chip Cookies
- Milk Bar's Compost Cookies
- Persimmon Cookies
- Pecan Fingers
- Hazelnut Chocolate Chip Cookies (Gluten-Free)
Cascade Beach Chocolate Chip Cookies
- Preheat the oven to 400 ℉.
- Cream the butter and sugar together. Beat until light and fluffy. [Use a heavy duty stand mixer with the paddle attachment - if you have one available.]
- Add the eggs to the creamed butter and sugar. Mix until combined.
- Add the oatmeal and mix until combined.
- Combine all of the remaining dry ingredients in a separate bowl - flour, salt, baking soda and baking powder. Whisk together.
- Add roughly ⅓ to ½ of the flour mixture into the wet ingredients. Mix until just combined.
- Add the remaining dry ingredients, mixing after each addition.
- NOTE: This dough becomes very heavy and hard to mix. If you are using a stand mixer you can continue to use your mixer without damaging it IF it's a large capacity, heavy-duty model. If it is not, you may want to switch to using a wooden spoon or your hands.
- Add the chocolate chips. I use my hands to knead them into the dough.
- Form the dough into golf ball spheres. Put onto a cookie sheet and flatten slightly.
- Bake in a 400 ℉ oven for 6-8 minutes. They are done when they are just starting to brown.