Paula Deen Oatmeal Chocolate Chip Cookies

Paula Deen oatmeal chocolate chip cookies take 22 minutes and just butter, quick oats and chocolate chips to make a thin, crisp-edged cookie. Save this easy Southern cookie recipe for potluck tables, church suppers or game day, because the dough comes together in one bowl and bakes in only 7 minutes.

Cream the butter and both sugars until they turn fluffy, because that air is what gives these cookies their crisp, lacy edges. Skip it and the cookies bake up dense and greasy instead.

She adds a splash of water along with the vanilla, which keeps the dough loose enough to spread thin on the pan. Dropping small teaspoon scoops and baking just 7 minutes gives you a delicate cookie that firms up as it cools.

Paula Deen Oatmeal Chocolate Chip Cookies

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

7

minutes

Calories

290

kcal

Quick oats and chocolate chips bake into thin, buttery cookies with crisp golden edges. They firm up on the rack, so a short bake keeps them light instead of heavy.

Ingredients

• 2 sticks room temperature (butter)
  

• 3/4 cup packed brown sugar
  

• 3/4 cup sugar
  

• 1 teaspoon vanilla
  

• 1/2 teaspoon water
  

• 2 eggs
  

• 1 1/2 cups all purpose flour
  

• 1 teaspoon baking soda
  

• 1/2 teaspoon salt
  

• 2 cups quick cooking oats
  

• 2 cups chocolate chips
  

Directions

• Preheat and prep: Preheat the oven to 350°F and spray a baking sheet with nonstick cooking spray. Parchment paper works too and makes cleanup easier.
• Mix the dry ingredients: Whisk 1 1/2 cups all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon salt together in a medium bowl. Set it aside while you make the dough.
• Cream butter and sugars: Beat 2 sticks room temperature butter, 3/4 cup packed brown sugar and 3/4 cup sugar in a large bowl with a hand mixer. Keep going until the mixture looks fluffy and pale.
• Add eggs and vanilla: Add 2 eggs one at a time, mixing until each one is fully incorporated. Then beat in 1 teaspoon vanilla and 1/2 teaspoon water until the dough looks smooth.
• Fold in the mix-ins: Add the dry ingredients to the butter mixture and stir until just combined. Then stir in 2 cups quick cooking oats and 2 cups chocolate chips.
• Scoop and bake: Drop the dough by teaspoonfuls onto the prepared baking sheet, leaving a little space between each one. Bake for 7 minutes, until the edges turn golden.
• Cool on a rack: Move the cookies to a wire rack right away. They firm up as they cool, so don't skip the rack.

Tools for this recipe

• KitchenAid 5-speed hand mixer, Reynolds unbleached parchment paper, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I add nuts to these oatmeal chocolate chip cookies?

Yes, the Paula Deen test kitchen suggests stirring in 1 cup of chopped pecans. Add them with the oats and chocolate chips so they spread evenly through the dough.

Why do my cookies spread so thin?

These are meant to bake up thin and lacy, especially with that splash of water in the dough. If yours spread too much, the butter was probably too soft, so chill the dough for 15 minutes before scooping.

Can I use old-fashioned oats instead of quick oats?

Old-fashioned oats will work, but the cookies turn out chewier and less delicate. Quick oats break down more, which is what gives you that thin, crisp texture.

How do I store leftover cookies?

Keep them in an airtight container at room temperature for a few days. Layer parchment between them so the thin edges don't stick or break.

Can I freeze the dough?

Yes, scoop the dough onto a tray, freeze the balls until solid, then move them to a freezer bag. You can bake them straight from the freezer, adding a minute or so to the time.