Hello! I’m Heidi! Your new friend in the food blogging world. I’m so excited to be here, as well as a little nervous! That’s natural. Right?! Well, the best way to become friends with someone is to make a sweet treat and share it with them. So, I offer you these amazing, buttery, soft, chewy, chocolate chip nuggets of love. Aka Chocolate Chip & Toasted Oatmeal Cookies! Yup, we’re gonna be friends for life! If you like granola, you are going to LOVE the toasted oats in these cookies. Plus, these cookies have a secret ingredient. Ready for it? It’s sour cream! Sour cream? Oh, yes, my friends! Don’t be afraid. The sour cream adds richness and helps create a sturdy cookie that is optimal for storing and freezing. I’ve sneaked a few straight from the freezer, and they were delish! These will also make fantastic mini ice cream sandwiches this summer! Let’s fire up the oven, tie on an apron, and have some fun in the kitchen!
What do I need to do first?
- Read the recipe entirely and make sure you have all of the ingredients on hand.
- Preheat the oven to 350°
- Measure the sour cream and set it aside so that it comes to room temperature; this ensures that it will mix evenly into the dough.
- Make sure your butter is at room temperature. Take the butter out of the refrigerator the night before. If you’re having an “I’m going to die if I don’t have a Chocolate Chip & Toasted Oatmeal cookie right now” moment and your butter is cold, I have a tip for you! You can lay a sheet of wax paper on the counter and place a box grater on top and grate the cold butter. Pick up the wax paper and dump the grated butter into a large mixing bowl. Voila! It will be at room temperature by the time you are ready to start making the dough.
- Toast the oats! Don’t skip this step. Once the oven reaches 350° line a cookie sheet with parchment paper and spread the oats in a thin layer. Place in the oven and bake for 8-10 minutes, until the oats are golden brown and have a nutty fragrance. When the oats are toasted, remove from the oven and place on a wire rack to cool while you measure the remaining ingredients.
- Place the two eggs in a bowl and fill the bowl with just enough hot (not scalding) water to cover the eggs.This will bring the eggs to room temperature which helps them incorporate into the dough. Set aside.
Anything Else I Should Know About the Chocolate Chip and Toasted Oatmeal Cookies?
I have just a few more tips for you!
- When spooning the flour into your measuring cup don’t scoop a heap of flour into it. Doing this will result in the flour compacting in the cup and will result in a dry and floury tasting cookie. You want to lightly spoon small amounts of flour into the measuring cup and level it off using a straight-edged knife or the edge of an offset spatula.
- The recipe calls for packed brown sugar. To do this you want to fill the measuring cup with brown sugar and use the palm of your hand to push it tightly into the cup. If you need to, add more until the cup is basically overflowing with sugar and level it off with a straight-edged utensil.
- Bake the cookies one sheet at a time. I know this step makes this recipe a bit more time consuming but it really does ensure the cookies are evenly baked. Also, set a timer and rotate the cookie sheet halfway through the bake time. Meaning, turn the cookie sheet so that the front of the sheet is now facing the back of the oven.
Whew! I know that was a lot of information, but I want to give you as much info as I can so that these chocolate chip & toasted oatmeal cookies become your new favorite! My husband, Jeff, loves these cookies and insists on helping himself to one for each hand multiple times a day! I hope you enjoy these cookies as much as we do! I would love it if you would leave a comment and tell me what your all-time favorite cookie is. If you have any questions about the recipe, you can post it in the comments or email me at email@example.com. If you would like to receive my posts via email, be sure to sign up via the subscribe box at the bottom of the page!Print
A rich, chewy, and soft chocolate chip cookie made with toasted oatmeal! Perfect for snacking or even breakfast! I won’t judge!!
- 8 Tablespoons (1 stick) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup full-fat sour cream, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (or 1/2 teaspoon more of vanilla extract, instead)
- 1 and 1/2 cups all-purpose flour
- 3/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 and 3/4 cups regular rolled oats, toasted
- 1 and 1/2 cups semi-sweet chocolate chips
- Preheat oven to 350°
- Line 4 cookie sheets with parchment paper
- Spread the rolled oats in a thin layer on one of the lined cookie trays and bake for 8-10 minutes until golden brown. Remove from the oven and place on a wire rack to cool while preparing the rest of the ingredients.
- Combine the flour, salt, baking soda and cinnamon in a medium-size bowl. Whisk until combined. Set aside.
- Place the room temperature butter into a large mixing bowl along with the sugars and mix on medium speed until it is light in color and creamy. This step takes about 3-4 minutes. Scrape down the bowl.
- Add the eggs, one at a time, and mix about 30 seconds or until fully incorporated.
- Add the sour cream and extracts. Mix until fully incorporated and scrape the bowl once more.
- Add the flour mixture to the mixing bowl and mix on low speed until the flour just becomes incorporated. Don’t overmix the dough or the cookies will be tough.
- Add the toasted oats and chocolate chips and mix until combined into the dough. I used a stand mixer for this recipe; if you are using a hand-held mixer, you will want to stir the chocolate chips and oats into the dough using a wooden spoon. My hand mixer isn’t strong enough to sufficiently mix the chips and oats into the mixture.
- Scoop the dough using a 1 and 1/2 Tablespoon scoop. Scoop 12 cookies per sheet. Bake one sheet of cookies at a time
- Bake cookies 14-16 minutes (mine baked for 15 1/2 minutes but depending on your oven your cookies may bake for more or less time.
- Remove baked cookies from oven and place on a wire rack to cool for 10 minutes. After the cookies have cooled for 10 minutes, remove from the cookie sheet and place on the wire rack to cool completely.
- If you scoop the cookies larger or smaller than the 1 and 1/2 Tablespoons keep in mind, this will affect your bake time. Smaller cookies=less bake time. Larger cookies= more bake time.
- Did you forget to pull the butter out of the fridge but you still need a cookie now? Place a sheet of waxed paper on the counter and place a box grater on top. Grate the cold butter and dump it into the mixing bowl while you prepare the remaining ingredients. It will be soft by the time you are ready to mix the dough!
- If you don’t like almond extract feel free to substitute it with additional vanilla extract.
- If you prefer milk chocolate chips, they work just as well!
- Need to bring your eggs to room temperature quickly? Place them in a bowl and fill with hot (not scalding) water. Set aside while measuring remaining ingredients.
- Category: cookies
- Method: baked
- Cuisine: american
- Serving Size: 1 cookie
- Calories: 93
- Sugar: 6.4 grams
- Sodium: 24.6 mg
- Fat: 3.7 grams
- Saturated Fat: 2.2 grams
- Carbohydrates: 13.2 grams
- Fiber: 0.6 grams
- Protein: 1.5 grams
- Cholesterol: 19 mg