PREV
Dessert
Having homemade cookie dough stocked in the freezer in one of life’s greatest pleasures. I took on the task of perfecting an oatmeal chocolate chip cookie that I could have on hand for postpartum. Not only is a sweet treat daily good for the soul, but oats are great for milk supply. It’s a win win! Bake the whole batch fresh or freeze the dough so you can bake a fresh cookie or two whenever you feel like it.
Now I’m not going to pretend I am an expert baker. I’ve had a long journey and tons of fails when it comes to baking, but I think it makes me the perfect candidate to provide all the tips and tricks I’ve learned so you don’t end up with a batch of dry cookies.
First off, invest in a kitchen scale!!!! Not only does this give you the most precise measurments, but it saves you a ton on dishes. There’s nothing I hate more than cleaning 8 different measuring cups and spoons. You can find tons of great options online for around $10 like this one!
Second, you can still listen to the food when it comes to baking. The reason why I love cooking so much is because you can always tweak it. It’s rare I completely fail at a recipe because you can always fix it up before serving. This is not the case with baking, but you also don’t need to blindly follow a recipe. For example, if your dough seems wet and sticky after mixing, add in a little more flour until it feels right. Or if you know you tend to end up with dry cookies, reduce the flour amount and slowly add in until the dough looks perfect. If your eggs are looking extra large, keep in mind you might need a little extra flour. Yes, baking is a science and if you follow this recipe to a T you will be fine, but there’s also a little wiggle room if something feels off! Oven temperatures, different brands of flour, or the size of your eggs can yield different results so don’t turn off your baking intuition.
Quality ingredients matter. High quality eggs, butter and vanilla will give you a more delicious cookie. If you’re going to invest in one thing, let it be this vanilla bean paste. I swear it makes a massive difference. You will never use any other vanilla again!!! Their extract is great too, but I prefer the paste.
I hope you enjoy these cookies as much as I enjoyed creating them!
We have been making these cookies on repeat!! They are my husbands new favorite cookie and they have been huge for milk supply. I’m obsessed
Obsessed!!! We use Kumat flour and to make the adjustments for the flour we do 12 tablespoons of butter instead of the 10 and they come out perfect everytime. These cookies are amazing
Oh Lawd – these cookies are insane. I bought the vanilla you suggested and used it for the first time in this recipe. I can honestly say I think it made a huge difference. That and browning the butter. These are my husband’s favorite kinda cookie and he said these were the best he’s ever had. Thank you so much and sending best wishes to you mama! Ps oatmeal works like a champ with breast milk production. A little too well in my case lol.
Having you use a scale made all my dreams come true!! I always love your recipes but for an Italian like me that never used cups before I always found taking up recipes daunting 🙂
Will be trying these asap!!!
Just made these and oh. My. Goodness. I have been looking for a thick, chewy oatmeal chocolate chip cookie recipe and this one made all my dreams come true. Going to be making a huge batch to place in the freezer, thank you for this!!
YAY! This makes me so happy. Glad you loved them.