Chocolate Chip Oatmeal Cookies

by Kathy Strahs on August 22, 2011 · 7 comments

Post image for Chocolate Chip Oatmeal Cookies

I recognized that first time that I brought homemade cookies with me to the hair salon that I would be setting a precedent. None of the stylists ever come out and ask when I arrive for my appointment. They greet me with smiles and hugs as always. But I try to put their curiosity to rest early on – yes, she brought them!

The truth is I love to have an excuse to bake cookies. I am a bit of a cookieholic (they’re up there with french fries as my most significant vices), so the sooner I can get my fix and usher the rest out of the house the better. Luckily, it’s not too difficult at all to find people to help take cookies off your hands.

If you recall our lessons from my Anatomy of a Chocolate Chip Cookie post a few months back, this Chocolate Chip Oatmeal Cookie recipe goes for the thick and chewy approach. They are fabulous. If you didn’t know the ingredients, you might be taken aback a little by the unusual yet highly appealing flavor of these cookies. A dose of cinnamon and ginger give a gentle hint of spice that works so phenomenally with the chocolate and the nutty oats. I will not forget the raisins again next time, as I’m sure they would be a perfect match for the spices as well. The staff at the salon loved them!

Chocolate Chip Oatmeal Cookies

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{ 7 comments… read them below or add one }

Rachel @ Baked by Rachel August 23, 2011 at 6:17 AM

I love that you used chocolate chips instead of the typical raisins for oatmeal cookies (so not a fan of raisins lol). Yum!


Donalyn August 28, 2011 at 7:02 AM

Really nice Kathy – I love a good choc chip cookie!
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Sheila September 1, 2011 at 6:21 AM

Same here! I love making excuses just to bake. I usually bring them over to my sister’s place. This one looks really good. I love them cookies chewy. Love the photo, too!
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Bev December 16, 2011 at 6:02 PM

If I made these choc chip oatmeal cookies with rice flour, would I use the same amount as wheat flour? Would I have to do anything differently?


Kathy Strahs December 18, 2011 at 4:23 PM

Hi Bev – I’m not all that familiar with rice flour (I usually just use it for breading) but I googled and found this article that might be helpful:


Andrea September 24, 2012 at 3:21 PM

I just pulled the first batch of these out of the oven about ten minutes ago. I wasn’t sure about the taste of raisins with chocolate chips, but they’re really good! Mine came out flatter than yours, and seem to be on the greasy side of things even though I added more oats. Not sure what happened; I bet it’s something to do with the ingredients. Maybe my oats were weird or my flour was extra fluffy or something. Nevertheless, they’re very tasty and I’m bookmarking this recipe for Christmas. The spices are just right. Thank you!


Kathy Strahs September 24, 2012 at 8:46 PM

Sometimes if the baking powder or baking soda is a little old it can lose its potency and result in flatter cookies. Oven temperature can also make a difference, ovens tend to heat differently. In any case, I’m glad you enjoyed the cookies!


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