I call these “lacy” cookies because they flatten out so beautifully when baking and end up in a thin, chewy little morsel of goodness that reminds me of lace- you can almost see through them! Aaron saw them and said, “I like my cookies thick and gooey!” And THEN he tried one. Yea, keep your mouth shut, ya turdy food-snob! He was surprised at how well he liked them.
I decided to make some cookies with on-hand ingredients yesterday for my sweet older neighbor man who my boyfriend had informed me was having blood-transfusion yesterday. I was having a craft-a-thon (wedding party prep) at the kitchen table and thought some fresh-baked cookies might be a little pick-me-up for him. Bless his little heart!
You’ll notice in the photos the difference in coloration in these cookies. I cooked each batch at a different length of time- 9 minutes, 11 minutes and 13 minutes. I know two minutes doesn’t sound like it would make that much of a difference- but it does! I would recommend trying your first batch for 9 minutes, especially if you like a gooey, somewhat under-cooked cookie. Remember, the cookie will cook up a bit on the sheet- so when you pull it out and it doesn’t look done- let it sit for a few minutes and cool! The lighter color cookie on the bottom right hand corner of the pink plate was cooked for 9 minutes. The cookies with the brown edges are for me! I like my oatmeal cookies to have a bit of that buttery crisp to them. (Everyone’s oven is different so please try a test batch as these cook up differently from a normal cookie!)
I want to mention that these cookies (and all of my baked goods for the rest of forever are made with Lockerbean’s vanilla. Made and bottled by a local family here in Indy, this is the best vanilla extract I have had to date. I’ve used it in all my baked goods, and it’s even delicious in my booze!) You really can tell a difference between this and other vanilla extract, especially if you buy the imitation stuff. Don’t do it folks! Natural is the way to go! The link is posted above: check them out and support local business!
And then four cookies accidentally fell into my mouth and then I had to swallow them for fear of choking. I couldn’t help it. Don’t judge me.
Also- these cookies flatten out A LOT during baking- so I only put 6 to a cookie sheet so they don’t bake into each other. (Unless you’re into that kind of thing.) Yes, it takes a little longer to get the whole batch baked- but you won’t be sorry! Another note- if you like your cookies a bit fluffier, add up to 1 more cup of flour, or 1/2 c more oats plus 1/2 c more flour. It’s all about preference but I love the flat, chewy wafer result of this recipe below. I hope y’all got some milk on hand- yer gonna be thirsty! MMMM!
- 2 sticks of room temperature butter
- 1 c brown sugar
- 1 c white sugar
- 1 tbsp Lockerbean's Vanilla (heavenly!)
- 3 eggs
- 2 c flour
- 1 1/2 c oats
- 2 tsps baking soda
- 2 tsps cream of tartar
- 1 1/2 c chocolate chips
- In mixer, cream together butter, and sugar.
- Add eggs and vanilla.
- In a separate bowl, mix all dry ingredients- sans chocolate chips.
- Slowly add dry ingredients to wet, while mixing.
- Add chocolate chips last.
- Use a cookie scoop, only placing 6 cookies per cookie sheet. These spread/flatten out MAJORLY!
- Bake at 350 for 11 minutes on parchment lined baking sheets.
- Cook at 9-10 minutes for extra gooey and chewy, or 13 minutes for a more buttery, crispy edged cookie.