This is the cookie that started it all. The oatmeal chocolate chip was the first recipe that Maple Grove native Annette Gustafson ever entered at a fair and won a ribbon by coming in fourth place. (Her molasses cookie won a blue ribbon at the 2016 State Fair.) She has recently opened an online bakery so you can order her cookies already baked, but if you’re in the food barn, look for Gustafson’s 2017 entry.
Oatmeal Chocolate Chip Cookies Makes about 22-24 cookies
- 1½ cups unbleached all-purpose flour
- (7.5 ounces)
- ½ tsp. baking soda
- ½ tsp. salt
- 1 cup old fashioned oats (80 grams)
- 11 Tbsp. unsalted butter
- ½ granulated white sugar (3.5 ounces)
- ½ cup dark brown sugar (3.75 ounces)
- 1 tsp. pure vanilla extract
- 1 large egg
- 6 oz. dark chocolate chips
- Preheat oven to 375 degrees.
- Whisk flour, oats, baking soda, and salt in medium bowl; set aside.
- Cream butter and sugars together with electric mixer on medium speed until light and fluffy (2-3 minutes).
- Add egg and vanilla; mix well.
- Gradually add flour mixture on low speed until incorporated.
- Stir in chocolate chips.
- Drop by rounded tablespoons (use a number 30 cookie scoop) and place dough balls about 2 inches apart onto baking sheets lined with parchment paper. Bake one sheet at a time.
- Bake 9 to 10 minutes or until lightly browned. Cool on baking sheets for about 5 minutes. Transfer cookies to wire racks; cool completely.
To view additional cookies, visit the website here.