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.
- 2 cup old fashioned oats
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) butter, room temperature (I use salted)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 4 oz semi-sweet or milk chocolate, chopped coarsely (I use milk and semisweet)*
- Preheat oven to 350 degrees. Line three cookie sheets with aluminum foil, dull side face up.
- In a small bowl whisk together the oatmeal, flour, baking soda and salt, set aside.
- In the bowl of a stand mixer, using the paddle attachment, mix the butter on medium speed until creamy, about 1 minute. Add both sugars and continue beating on medium speed until light and fluffy, 2-3 minutes. Add the egg and vanilla and mix on low just until combined.
- Add the flour mixture and mix on low speed until combined. Add the chopped chocolate (or chocolate chips) and mix on low.
- Scoop the dough into balls (3 oz, about 1/4 cup) and place four on a cookie sheet, leaving equal space between them.
- Bake for 9 minutes, then open your oven and lift one side of the cookie sheet about 4 inches off the rack, gently let it drop down against the oven rack. Let the cookies cook 2 more minutes and repeat the lifting and dropping of the pan. Repeat a couple more times to create ridges around the edge of the cookies. Bake for a total of 15 to 16 minutes or until the cookies have spread and the edges are golden brown and the centers still look light and not fully cooked.
- Remove the pan from the oven and place on a cooling rack. Let the cookies cool for 10 minutes. Transfer cookies from pan to another cooling rack to finish cooling.
I always throw in more chopped chocolate or chocolate chips than the recipe calls for. Use whatever amount you like.
Recipe Source: 100 Cookies