Is there anything better than a homemade cookie? In my opinion, the answer is yes.
A homemade cookie is darn good. However, a freshly baked homemade cookie blows anything else right out of the water. It’s buttery with a tender crisp on the outside and a gooey, warm, and melted center…total bliss!
Over the last year or so, I’ve been making big batches of this Oatmeal Chocolate Chip Cookie dough, portioning it out, and freezing it so that we can enjoy homemade cookies fresh from the oven any time the urge strikes. And it strikes pretty often!
It’s really simple to do, especially when you have the right tools for the job. I begin by creaming butter and sugar in my KitchenAid® Stand Mixer.
You want to really cream that butter and sugar up nice and fluffy! It should be very pale in color. It takes around 5 minutes on medium high speed. The fluffier you get it, the more tender and melt-in-your-mouth the cookies will come out.
To the creamed butter and sugar, add vanilla and eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition. This way you can make sure everything is really well combined. Or, use a Tilt-Head Flex Edge Beater on your Stand Mixer! This attachment eliminates the need to scrape down the sides of the bowl and is a real time-saver.
Finally, the flour, oats, cornstarch, baking soda, salt, and chips go in. We like a lot of chips in our cookies! That melty chocolate is just so irresistible!
Once the cookie dough comes together, just scoop out balls of dough (about a tablespoon) onto a parchment lined KitchenAid® Professional-Grade Nonstick Sheet Pan. Then, into the freezer they go!
After about 2 hours, they’re frozen solid. At this point, they can be transferred to zip-top bags without sticking together into one big lump. Whenever someone has a cookie craving, just pop a few into a KitchenAid® Professional-Grade Nonstick Mini Muffin Pan.
I like to use the convection bake setting on my KitchenAid® 1200-Watt Convection Microwave with High-Speed Cooking. It’s so fast and easy, and the cookies bake up toasty and golden brown on the outside, gooey and soft in the middle.
Tap “Convection Bake, Manual, 350 degrees F, Cook Time/Power, 10 minutes.” The convection oven preheats, and then lets you know it’s ready with a chime. In goes the cookie dough, and just a few moments later, they’re piping hot! I give them about 5 minutes to cool and then I’m in cookie heaven!
My kids love to eat their favorite “cup cookies” for an after school treat. Sometimes I just can’t resist, I have to join them!
Oatmeal Chocolate Chip Cookie Cups
3/4 cup (172.5 grams) unsalted butter
3/4 cup (lightly packed) (165 grams) light brown sugar
1/4 cup (50 grams) granulated sugar
1 1/2 teaspoons vanilla extract
1 large egg (50 grams)
1 egg yolk (19 grams)
3/4 cup (90 grams) all-purpose flour
3/4 cup (150 grams) oats
1/2 cup (75 grams) whole wheat flour
1/4 cup (30 grams) cornstarch
1 teaspoon baking soda
3/4 teaspoon kosher salt
12 ounces (340 grams) semisweet chocolate chips
Place the butter and sugars in a KitchenAid® Stand Mixer fitted with a flat beater attachment. Cream together on medium-high speed, until fluffy and very pale in color (about 5 minutes).
Add the vanilla and eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
Stir in the flours, oats, cornstarch, baking soda, and salt until just combined. Fold in the chocolate chips.
Drop dough by the tablespoon onto parchment-lined KitchenAid® Professional-Grade Nonstick Sheet Pan. Freeze for 2 hours. Transfer the cookie dough balls into zip-top bags and reserve for later use.
Bake the cookies on convection at 350 degrees F for 10 minutes, in a lightly greased KitchenAid® Professional-Grade Nonstick Mini Muffin Pan. Allow to cool, in the pan, for at least 5 minutes before serving.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*