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Oatmeal Chocolate Chip Cookies #BackToSchool

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Oatmeal chocolate chip cookies.We love cookies in our house. All kinds of cookies, really. Although my family doesn’t really think they like cookies with oatmeal these oatmeal chocolate chip cookies have become a fast favorite since I first made them a few months ago. Sadly my kids are past the lunch box age but I still like to have after school treats or something special for report card day or other big days.

I made these during exam week in May. They didn’t last long. My kids took them to school for a snack and enjoyed them after they got home. They are good and chewy. I used traditional oats and I recommend them over the quick cooking variety. Recently my niece started her freshman year at college. When I asked my family what we should send her in a care package to let her know we were thinking of her my kids mentioned these cookies first. We sent them to her last week and it seems she’s made some new friends. After all, who doesn’t love getting mail or care packages while they are away at school. They arrived in perfect condition so it’s good to know they ship well.

While the start of school is still more than a month away here some blogger friends and I are making some recipes for back to school. Back to school doesn’t just mean younger kids. College kids like treats and special meals when they come home to visit too. Check back all week long and follow me and the other bloggers on social media for updates.

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Oatmeal Chocolate Chip Cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2 dozen

Oatmeal Chocolate Chip Cookies

Ingredients

  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 stick unsalted butter, room temperature
  • ¾ cup light-brown sugar packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1-1/4 cups rolled oats (traditional or old fashioned oats) not quick-cooking
  • 2 cups milk or semi-sweet chocolate chips (or 1 cup of each)

Instructions

  1. Pre-heat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
  2. In a medium bowl with an electric mixer on high-speed, cream the butter, brown sugar, egg, and vanilla. Mix in dry ingredients until blended. Fold in oats and chocolate chips.
  3. Chill the dough for 20 minutes in the refrigerator.
  4. Drop cookies onto prepared baking sheets using a tablespoon scoop.
  5. Bake 15 to 18 minutes until the edges are golden but still wet looking in the middle.
  6. Remove from oven and cool on a wire rack.
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Oatmeal chocolate chip cookies are a perfect lunchbox or after school treat.

 

Check out these back to school recipes perfect for snack, lunch and more! Thank you to Cynthia from Feeding Big for hosting this week long event. Check back each day for new recipes!

Oatmeal Chocolate Chip Cookies by Family Around the Table

Peanut Butter Maple Snack Mix by Cooking With Carlee

S’More Clusters by A Day In The Life On The Farm

Spaghetti Rings in Tomato Sauce by Palatable Pastime

Bunnies in the Garden by Feeding Big

Individual Skillet Chocolate Chip Cookies

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On a Memorial Day trip to North Carolina we stopped at the Lodge Factory store in Commerce, GA. It was a good thing our car was pretty well packed because these individual skillets were about all I could fit into it. Perfect for skillet cookies. I have the next size up too, but they are a bit big for an individual dessert. See the brownie skillet post. The week 20 recipe in the 52 Week New Recipe Challenge is mini skillet chocolate chip cookies. Now, if you don’t have the 5-inch cast iron skillets you can make one big cookie in a 10-inch cast iron skillet.  I served this treat to my family on the last Saturday of summer vacation. The family consensus was this recipe is a keeper. My oldest son even saying it was one of the best desserts I’ve ever made. If you’re using the mini skillets you could substitute mini-chocolate chips but I used the regular size. I gave my kids a choice of semi-sweet chips or milk chocolate and they chose the milk chocolate. Either would be fine and you could even use white chocolate, butterscotch or peanut butter chips to mix things up. The original recipe, from Everyday Food, said it served 8. I got 4 servings which was perfect for my family in the mini skillets. (Using the larger 10-inch skillet would yield more servings.) While you could enjoy this in one sitting, I chose to save some for another treat. I covered the skillet with foil and kept it on the counter. Just as tasty the next day. Serve with a dollop of whipped cream and shaved chocolate or a scoop of vanilla ice cream for an even more decadent dessert.

Mini Skillet Chocolate Chip Cookie warm from the oven.
Individual Skillet Chocolate Chip Cookie warm from the oven.

 

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Individual Skillet Chocolate Chip Cookies

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Yield: 4 (mini-skillet) 8-10 (large 10-inch skillet)

Ingredients

  • 6 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips (milk, semi-sweet or white)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Combine butter and sugars in a bowl with electric mixer on medium speed. Mix until light and fluffy. Mix in egg and vanilla. Stir in flour, baking soda and salt. Stir in chocolate chips.
  3. Transfer dough to four 5-inch cast iron skillets or one 10-inch cast iron skillet. Spread evenly and smooth top.
  4. Bake 18 - 20 minutes, a little longer for the 10-inch skillet, until golden brown and just set in the center. Cool 5 minutes before serving.

Notes

The center will fall a bit but the taste is not affected.

Adapted from Everyday Food.

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