These Pan Banging Oatmeal Chocolate Chip Cookies may not be the prettiest, but trust me, they’re amazing! Chewy middle and crispy edges . . . cookie perfection!
My son’s wedding reception was last night and it was such a fun night. The weather was perfect, the venue was beautiful and the food was delicious (thank you Texas Roadhouse)! It was so good to see friends and family. I’ll share some pictures as soon as we get them.
You guys, there are oatmeal chocolate chip cookies and then there are Pan Banging Oatmeal Chocolate Chip Cookies!
Holy smokes these are good! I hadn’t planned on sharing these cookies quite yet, but when I showed one on my Instagram last week, I had so many people ask if the recipe was on my site yet.
So because I love you so much here you go . . . one of the best oatmeal chocolate chip cookies you’ll ever eat. It’s kind of hard to actually tell from the pictures, but these cookies are huge and you’re going to love them!
If you live in Utah and have eaten an oatmeal chocolate chip cookie from Great Harvest Bakery, these cookies remind me so much of theirs. Big, flat, crispy edges and chewy centers. Seriously these are so good!
Every single person that I shared these with absolutely loved them. Some of them told me it’s their new favorite oatmeal chocolate chip cookie, and I have to agree with them.
Now let’s talk cookie dough for just a second. You all know how I feel about cookie dough . . .it’s the whole reason to make cookies if you ask me. I’m just giving you a heads up that this cookie dough is dangerously good. That’s all I’m going to say.
Can I use parchment paper instead of foil?
Parchment paper will work, but the aluminum foil helps the cookies spread a bit more and creates a slightly crisper bottom.
Can I use chocolate chips instead of chopped chocolate?
Yes you can and I have several times. When I have made these with chocolate chips, I use the Guittard milk chocolate chips and Trader Joe’s semisweet chocolate chunks. The recipe calls for chopped chocolate for a good reason. Chopped chocolate spreads much better than chocolate chips, so you get “puddles” of chocolate throughout the cookies. So just keep that in mind when you’re deciding what kind of chocolate to use. When I use chopped chocolate, I love using the Trader Joe’s Pounds Plus Belgium Chocolate Bars.
Why do I need to bang the pans?
Banging the pans while the cookies are baking creates ripples on the edge of the cookie, which gives you a crisp outer edge, and a soft, gooey center.
One last thing, these cookies freeze really well and are so good eaten straight from the freezer . . . just in case you were wondering.
Now go make these and be sure to tag me on Instagram if you do.
Recipe Source: 100 Cookies