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If you bake as much as I do, you should have an amazing classic oatmeal chocolate chip cookie recipe up your sleeve. I have variations of it mastered but continued to fall short on the classic combination of chocolate plus oats. I tried recipe after recipe and continued to be disappointed. Some were bad, some were good, yet none were great. For some reason getting that perfect balance of texture and taste didn’t come easily to me on this one. I was stumped.
A request had been made several times for a post to be done with my oatmeal chocolate chip cookie recipe. I’d love to, if I had one! This motivated me even more to get my butt in gear and figure this out. I’m obsessed with baking – why isn’t this working for me?
So I began experimenting, again. Was I being too picky? No. I should be obsessive about recipes that I post. It’s needs to be perfect. A few more failed attempts and countless hours of reading baking blogs and recipes from across the nation landed me in the state of Pennsylvania. A restaurant named ‘Frog’ was a hot spot in the 1970′s and they boasted that their oatmeal chocolate chip cookie recipe ‘sells cookies the way that McDonalds sells burgers. They fly out the door.’ I was intrigued. I’ve always noticed long lines at McDonalds.
I have to say, their recipe backs up their statement. Well done. I am extremely content with this recipe. In baking, sometimes it’s a matter of a 1/2 tsp there or 1/2 a cup there. This recipe has it balanced very well. Finally, a new classic to add to the repertoire.
Recipe from ‘The Frog’
Ingredients:
- 2 sticks unsalted butter, room temperature
- 1 cup brown sugar
- 1 cup white sugar
- 2 large eggs, room temperature
- 2 TBS milk
- 2 tsp vanilla
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 & 1/2 cups rolled oats
- 2 cups chocolate chips
Directions:
Preheat oven to 350 degrees.
Blend together butter and sugars. Add in eggs, one at a time. Add in milk and mix, then vanilla and mix. Sift together dry ingredients (flour, baking soda & powder, and salt) in a separate bowl and then slowly add to the mixer. Mix until just combined. Hand mix in the oats and chocolate chips.
Drop 1 inch balls of dough on a cookie sheet and bake for 12 minutes until lightly browned around the edges. Makes about 4 dozen cookies.
I feel complete,
Courtney
Another hit, these were so yummy. I loved how they were a smaller cookie, I don’t feel as bad about eating a few at a time!
Mmmh they look great. And your recipe sounds so easy….
So excited about this recipe been wanting a chocolate chip oatmeal cookie. Thanks so much, will bake it this weekend.
P.S. Great success last weekend with the pork shoulder ragu. My guest all had seconds, and asked for the recipe.
Ah, thank you! Hope we can get some baking time in soon to test it out for you. So happy to hear about the pork ragu . It really is a great recipe – M is now requesting it weekly!
Kewl you slohud come up with that. Excellent!