Oatmeal Chocolate Chip Cookies

 

I have a weird psycho obsession with chocolate chip cookies.

Seriously, ask anyone.

I hardly ever make the same recipe twice (unless it is my friend Ali's most favorite recipe--Jacques Torres). I always experiment with different ingredients and measurements to try and create different kinds of the most fabulous cookie ever invented. So, this will be my first of MANY chocolate chip cookie posts. I'll put up Jacques Torres soon because that recipe is just freaking phenomenal. 

These cookies can be baked right away or you can save the dough for a few days. However, like most cookie recipes, the longer you let the dough sit, the better the cookies are going to be. When you bake them right away, these will turn out more flat:

still delicious.

I like to call these belly button cookies because the chips look like outies.

Or you can let the dough sit and you'll get slightly taller cookies loike thees!

These also taste a little more flavorful because the butter has had time to soak in the cinnamon and vanilla. I used mini chips because that was all I had, but I think they would taste better with some chopped up semi-sweet chocolate bars! They're not very oatey because I ground the oats till they were fine but it makes me feel like they are healthy...

Oatmeal Chocolate Chip Cookies

Yields about 4 dozen

• 1/2 cup Old Fashioned Oats
• 2 1/4 cups All Purpose Flour
• 1 1/2 teaspoon Baking Soda
• 1 teaspoon Salt
• 1 teaspoon Cinnamon
• 1 cup Unsalted Butter, softened
• 3/4 cup Dark Brown Sugar, packed
• 3/4 cup Sugar
• 2 teaspoons Vanilla
• 1/2 teaspoon Lemon Juice
• 2 Large Eggs
• 8 ounces Semisweet Chocolate Chips or Chopped Chocolate

 
Depending on if you're going to bake now or later, preheat your oven to 350F.
Blend oats in a food processor until they resemble fine sand. Whisk together with flour, baking soda, salt, and cinnamon in a small bowl. Set aside.
In a stand mixer, blend butter and sugars on medium/high speed for about 3 minutes. Add vanilla and lemon juice and blend until mixed. Scrape down the sides and add eggs one at a time until fully incorporated. Gradually add flour/oat mixture until just combined. Stir in chocolate.

I would recommend letting the dough chill for at least 2 hours in the refrigerator before baking. You can refrigerate the dough for about one week, or freeze it for about a month. Scoop tablespoon sized balls on to a cookie sheet lined with parchment paper and bake for 9-11 minutes. Cookies should be golden on the edges.