Oatmeal chocolate chip cookies are every bit as delicious as a traditional chocolate chip cookie. I like to stray every now and then from chocolate chip cookies and whip up a batch of oatmeal cookies. There is something to be said about sneaking whole grains into your child's diet without hearing any complaints. Choosing which whole grain to put in the cookie dough should take some consideration, but not to be worried about if you only have one particular kind of oat in your pantry.

There are three kinds of oats to consider when making oatmeal chocolate chip cookies. They are:

Steel -Cut: These oats are in their most whole form and make a very chewy cookie. When eaten as a breakfast cereal they can take up to thirty minutes to cook. The more a grain is kept in its whole form, the healthier it is for you.

Old Fashioned: Also known as rolled oats, these oats have been rolled and pressure cooked which allows for a faster cook time. This oat is still very close to whole and will produce a chewy cookie.

Quick-Cook : Quick cook oats are processed and cooked therefore losing some nutrients and flavor, and the fastest oat of the three to cook on the stove top. The flavor should really only be a concern when eating alone as a breakfast cereal. In oatmeal chocolate chip cookies quick oats will still produce a flavorful enough cookie since there are so many other ingredients that enhance the cookie. Quick oats will produce a cookie with a consistent texture.

Ideally, you should use whatever oats a cookie recipe calls for. Often the recipe will not state specifically and you are left to guess. In the past I have successfully used a rolled oat and a quick cook oat in my recipe depending on what I have on hand. Rolled oats, aside from making chewier cookies, make thicker cookies with lots of texture. I prefer to add raisins to a rolled oat cookie. A quick-cook oat produces a smoother textured slightly moister cookie. These oats are perfect for making oatmeal chocolate chip cookies. Both cookies will taste similar aside from whatever baking pieces are added to the dough.

Instant oats are completely left out as an option for cookies. These oats have been so processed and depleted of flavor and nutrients that there would almost be no point. I have never attempted to use an instant oat in my cookies. Since they usually turn into a soupy mess in my cereal bowl, I have never chanced it by putting them in my cookies.

 INGREDIENTS

2 cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

¾ cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup white sugar

1-tablespoon vanilla extract

1 egg

1 egg yolk

2 cups semisweet chocolate chips

DIRECTIONS

Here's how to prepare your Best Chocolate Chip Cookie Recipe:

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough ¼ cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

For a change you can also try this Chocolate Chip Cookie Recipe recipe, which I suppose is almost as good as the above.

Recipe:

* 1 cup (2 sticks) (226 grams) unsalted butter, room temperature

* 1 cup (200 grams) granulated white sugar

* 1 cup (215 grams) firmly packed light brown sugar

* 2 large eggs

* 2 teaspoons pure vanilla extract

* 3 cups (420 grams) all-purpose flour

* 1-teaspoon baking soda

* ¼ teaspoon salt

* 1 1/2 cups (270 grams) semisweet chocolate chips

Note: Can add 1 cup of toasted and chopped nuts (pecans or walnuts).

Preparation:

Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.

In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 minutes).

For large cookies, use about a 2-tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 12 - 14 minutes, or until golden brown around the edges. Cool completely on wire rack.

We hope you enjoy the Best Chocolate Chip Cookie Recipe!

This is a very good recipe for all you peanut butter people! This will surely leave a lasting impression on everyone once it's inside your mouth. Give it a try!

Here are the ingredients that you will need to make this Peanut Butter Chocolate Chip Cookie recipe.

Ingredients:

* 1 1/4 cup all-purpose flour

* 1 tsp baking soda

* 1/2 cup firmly packed brown sugar

* 1/2 cup softened butter

* 1 egg

* 1/2 cup peanut butter

* 1/4 tsp salt

* 1 cup (6 oz. package) semisweet chocolate chips

* 1/2 cup sugar plus 1 tbsp for making tine marks

* 1 tsp vanilla

Here's how you prepare the Peanut Butter Chocolate Chip Cookies.

Preparations:

* Preheat oven to 375 degrees F.

* Combine sugar, brown sugar and margarine in a large bowl. Beat with an electric hand mixer until fluffy.

* Add peanut butter, vanilla and egg. Blend well.

* Add flour, baking soda and salt to dough mixture and mix well.

* Stir in chocolate chips.

* Take small dollops of dough and shape, with your hands, into 1-inch balls.

* Place 2 inches apart on ungreased cookie sheets. (Cookies will spread.)

* Dip a fork into sugar and flatten the balls lightly with the fork in a crisscross pattern.

* Bake cookies for 6 to 9 minutes, or until golden brown.

* Remove cookies from sheets immediately and place on wire racks to cool thoroughly.

Well I hope the first has already made your day, but for a change you can always try this alternative recipe which you may find is a better peanut butter chocolate chip cookie recipe.

Ingredients:

* 1/2 cup (1 stick) butter, softened

* 1/2 cup chunky or smooth peanut butter

* 1/2 cup granulated sugar

* 1/2 cup brown sugar, firmly packed

* 1 egg

* 1 1/4 cups all-purpose flour

* 1/2 teaspoon baking powder

* 1/2 teaspoon baking soda

* 1/4 teaspoon salt

* 1 cup semisweet chocolate chips

Preparation for Peanut Butter Chocolate Chip Cookies:

Preheat oven to 375°.

Cream the butter, peanut butter and sugars until light. Add the egg and mix until fluffy.

Blend the flour, baking powder, soda and salt together well.

Add these dry ingredients to the butter mixture. Add the chocolate chips.

Drop cookie dough by teaspoonfuls onto lightly greased baking sheets. Bake for 10-12 minutes at 375°.

We hope you will enjoy the Peanut Butter Chocolate Chip Cookies!

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