Hey there, cookie lovers! Jillian here with What’s Cooking at Local News 1, and I’m thrilled to kick off our Holiday Cookie of the Week series, running all the way through the end of December. We’re baking our way into the season with sweet, shareable treats that bring families together—and we want you to join the fun! Subscribers, send your favorite holiday cookie recipes my way (email them to [email protected]), and I’ll whip them up in my kitchen with my three little sous-chefs. We’ll test, taste and post the results right here for the next week’s feature. Who’s ready to get those ovens preheated?
To launch this sugary adventure, we’re starting with a true family staple: Chewy Oatmeal Chocolate Chip Cookies. We jokingly call these “healthy” around here because, hello—oats! They’re packed with that hearty texture that feels like a warm hug on a winter day. And the best part? They’re kid-approved by all three of mine: my 3-year-old chaos coordinator, my 7-year-old master measurer, and my 9-year-old dough-rolling pro. This past weekend, we turned our kitchen into a flour-dusted wonderland—everyone pitched in with measuring, mixing and rolling out the dough. Laughter (and a few accidental flour bombs) ensued, but the result? Gooey, chewy perfection that vanished faster than Santa’s sleigh.
These beauties come together in about 30 minutes total (plus baking time) and make roughly 30 cookies—plenty to share with neighbors or hoard for midnight milk-and-cookie sessions. They’re forgiving, too: use rolled oats if you’ve got ’em and feel free to swap in whatever chocolate chips or add-ins are calling your name.
Ingredients
| Item | Amount |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking soda | 1 tsp |
| Baking powder | ½ tsp |
| Unsalted butter (softened) | 1 cup |
| Brown sugar (packed) | 1 cup |
| Granulated white sugar | ½ cup |
| Large egg + 1 egg yolk | 1 + 1 |
| Vanilla extract | 1 tsp |
| Rolled oats | 2 cups |
| Semi-sweet chocolate chips | 1 ½ cups |
| Optional: Holiday sprinkles or raisins | To taste (mix into dough for extra festivity) |
Quick Steps to Cookie Bliss
- Preheat and Prep: Crank your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. (Pro tip from the kiddos: This keeps things from sticking and makes cleanup a breeze.)
- Cream the Good Stuff: In a large bowl (or your trusty stand mixer), beat the softened butter, brown sugar and white sugar until it’s light and fluffy—like fresh snow. Crack in the egg, extra yolk and vanilla, then mix until smooth. The kids loved this step; it’s basically edible finger paint.
- Mix the Dry Squad: In a separate bowl, whisk together the flour, baking soda and baking powder. Gradually stir this into the wet mixture until just combined—don’t overmix, or you’ll lose that chewy magic. Fold in the oats, chocolate chips and any sprinkles for a pop of holiday cheer.
- Scoop and Shape: Drop tablespoon-sized balls of dough onto your baking sheets, spacing them about 2 inches apart. For that classic look, gently flatten the tops with your palm (or let the 3-year-old do it for bonus giggles). Sprinkle a few extra chips on top if you’re feeling fancy.
- Bake to Golden: Pop ’em in the oven for 10-12 minutes, until the edges are golden brown but the centers are still soft. Let them cool on the sheet for 5 minutes before transferring to a wire rack. They’ll firm up as they cool, but trust me—they’re irresistible warm.
These all bake up quick, and use what you’ve got—feel free to tweak for your vibe! Swap the chips for white chocolate and cranberries for a festive twist, or go full “healthy” with nuts and dried fruit. If you have specifics like eggs or butter on hand (or dietary tweaks), let me know for more ideas. What’s your go-to cookie hack? Drop it in the comments, and don’t forget to submit your recipes—we can’t wait to bake with you!
