Cookies

The ultimate soft baked, super chewy cookie loaded with hearty oats and Snickers candy bars!

Snickers Oatmeal Chocolate Chip Cookies Recipe

The ultimate soft baked, super chewy cookie loaded with hearty oats and Snickers candy bars!

The ultimate soft baked, super chewy cookie loaded with hearty oats and Snickers candy bars!

I get asked this question all the time: what’s your favorite recipe??

And, honestly, I have a few. Definitely my mom’s frosted brownies. And this peanut butter apple dip is a daily snack in our house. M&M Brownie cookies, obviously. And omg these Baked Chocolate Donuts. I love them all, and any one of them is worthy of being my most top-notch favorite recipe.

But, as my frequent readers know, my heart will always and forever belong to chocolate chip cookies. As of now, I have 21 chocolate chip cookie recipes on my site (not including all the variations of those recipes). Some of my favorites have included these DoubleTree Hotel Cookies, AllRecipes.com #1 Chocolate Chip Cookie Recipe,  and these King Arthur Chocolate Chip Cookies.

The ultimate soft baked, super chewy cookie loaded with hearty oats and Snickers candy bars!

One of my very, very favorite recipes I’ve found as I’ve dug around for new chocolate chip cookie recipes has been this King Arthur Oatmeal Chocolate Chip Cookie recipe. I have used it over and over and over again (here with M&MS and here with Reese’s Pieces), and it is consistently phenomenal.

And the recipe couldn’t be more straightforward.

Butter.

Brown sugar

Sugar.

An egg and an egg yolk (for extra thick and chewy cookies!).

Oatmeal and flour.

Aside from a few littles teaspoons of this and that, that’s really all there is to the recipe!

The ultimate soft baked, super chewy cookie loaded with hearty oats and Snickers candy bars!

Oh, and today, Snickers OF COURSE!

I couldn’t resist taking my favorite oatmeal chocolate chip cookie recipe and adding my current candy bar crush to it.

You know the best part about adding Snickers to cookies? The ooey, gooey melted caramel and nougat. It’s THEE best, and I don’t know why we bother eating cookies any other way.

The ultimate soft baked, super chewy cookie loaded with hearty oats and Snickers candy bars!

The ultimate soft baked, super chewy cookie loaded with hearty oats and Snickers candy bars!

Take it from me: happy people eat warm cookies stuffed with Snickers.

So go out there and make some people happy!

You don't need a mix to make these soft and buttery chocolate chip cookies that taste like a sprinkle-filled piece of cake!

Cake Batter Chocolate Chip Cookies From Scratch Recipe

You don’t need a mix to make these soft and buttery chocolate chip cookies that taste like a sprinkle-filled piece of cake! Cake Batter Chocolate Chip Cookies are handheld cakes.

You don't need a mix to make these soft and buttery chocolate chip cookies that taste like a sprinkle-filled piece of cake!

If you’re anything like me, you’re obsessed with freshly baked chocolate chip cookies. Obsessed. Could you tell? I like my cookies a little crispy and golden around the edges, soft and chewy in the middle, and PACKED with chocolate.

I also LOVE funfetti cake. Which is why I created this cake batter-cookie hybrid with lots of chocolate, sprinkles, and that buttery golden yellow cake taste (without using a cake mix).

You don't need a mix to make these soft and buttery chocolate chip cookies that taste like a sprinkle-filled piece of cake!

What gives these Cake Batter Chocolate Chip Cookies that cake batter taste without the cake mix?

Three simple extracts that, when combined, become a magical funfetti taste twin. Vanilla extract, almond extract, and butter extract (you can find all three of these at virtually any grocery store) all come together in this recipe to create cookies that taste just like cake batter.

If you’re not a fan of almond extract, have no fear. It won’t stand out on it’s own at all.

You don't need a mix to make these soft and buttery chocolate chip cookies that taste like a sprinkle-filled piece of cake!

Also necessary in this recipe? SPRINKLES.

Lots of sprinkles ????.

You don't need a mix to make these soft and buttery chocolate chip cookies that taste like a sprinkle-filled piece of cake!

Enjoy, friends!

The DoubleTree (Hilton) Hotel gives one of these delicious cookies to each of their guests to make them feel special. One bite and you'll know why!

DoubleTree Hotel Chocolate Chip Cookie Recipe

The DoubleTree (Hilton) Hotel gives one of these delicious cookies to each of their guests to make them feel special. One bite and you'll know why!

 

Here’s the story behind these famous cookies:

In the early ’80’s, many hotels gave treats (like fresh baked cookies) to their VIP guests. But DoubleTree (Hilton) Hotel decided they wanted to make each one of their guests feel like a VIP by offering every single one of them a freshly baked, monstrous chocolate chip cookie.

Every DoubleTree by Hilton hotel follows this exact recipe and bakes fresh cookies for their guests every single day, all over the world! Apparently, they also spread good cheer by donating these cookies to community members like fire fighters, homeless shelters, doctors and nurses, and orphanages. Isn’t that sweet?

These cookies have been my favorite by a landslide!

Ultimate Chocolate Chip Cookies Recipe

Crispy, chewy, butter, chocolate chip cookie perfection.

These cookies have been my favorite by a landslide!

The chocolate chip cookie. My favorite dessert on the planet. No, really. It is. I know I claim a lot of bests and ultimates and, yes, even favorites. But in truth, nothing will ever beat out a chocolate chip cookie for me.

Especially the RIGHT kind of chocolate chip cookie.

Now, I don’t discriminate, mind you. I like them all. From Chips Ahoy to bakery cookies to my own homemade batches– I love chocolate chips cookies.

But the right chocolate chip cookie? It’s like winning the cookie jackpot. And it’s different for everyone. Maybe your kind of chocolate chip cookie is soft and pillowy. Or maybe you like them crunchy. Maybe you like big chunks of melty chocolate oozing out the sides. Or maybe you like lots of mini chocolate chips in every single bit. Maybe you need a salty, buttery flavor. Or possibly you care more about subtle vanilla undertones.

We’ve all got our priorities when it comes to chocolate chip cookies.

For me? I need thick, crispy edges. I like the center to still be just a little bit underdone. And I really prefer cookies a little bit on the thinner side. Not like crunchy thin or barely-there-thin, it’s just I feel like thick cookies almost always get a little tough once they’ve sat a day or two– and I really don’t like that. The thinner cookies stay chewy, because they have a lower flour to fat/sugar ratio.

That buttery/salty flavor is a MUST. In fact, the saltier the better for me when it comes to CCC!

And I can really go just about any way with chocolate (chips, mini chips, shavings, chunks, etc…) as long as it’s semi-sweet. I went through a brief love affair with milk chocolate chips, but I keep coming back to semi-sweet. Always. ????

These cookies have been my favorite by a landslide!

These cookies have it all. At least for me, anyway. And I am completely smitten. ????

Those crispy, butter edges– be still my heart!

The flavor is spot on, the texture is fabulously chewy and perfectly underbaked in the center, and every bite is full of miniature chocolate chips. Seriously, these are the BEST chocolate chip cookies I’ve made in the chocolate chip cookie experiment.

If you like that buttery-crispy-chewy-underbaked-perfection sort of thing, that is. If you’re more of a thick and soft cookie person, check out these. They’re fabulous too.

These cookies have been my favorite by a landslide!

This recipe hails from a really fabulous BuzzFeed article all about the ultimate chocolate chip cookies. If you haven’t seen it, be sure to check it out. It’s a great read (if, ahem, you know, you like to read about chocolate chip cookies… and some of us do)!

And if you don’t want to read about them, that’s fine too. But seriously, make these cookies!

Enjoy ✌????❤️???? 🙂

Toasted Coconut & Toffee Chocolate Chip Cookies. This is one of my favorite cookie recipes, because it's so quick and easy and delicious!

Toasted Coconut & Toffee Chocolate Chip Cookies Recipe

Toasted coconut, crunchy toffee, and chocolate chips enveloped in a sweet, buttery cookie with golden crisp edges and soft chewy middles. What’s not to love??

Toasted Coconut & Toffee Chocolate Chip Cookies. This is one of my favorite cookie recipes, because it's so quick and easy and delicious!

About 6 years ago, I decided to have a bake sale in conjunction with a yard sale we were having. I emailed all my favorite bloggers at the time and asked them to send me their top bake sale recipe. My plan was to “market” my bake sale as a “blogger bake sale,” and have all the recipes submitted by my friends made up and ready to sell.

Several people saw my signs and excitedly showed up, hoping to meet really cool food bloggers with samples of their recipes… ????.

And instead, they found me (just me) with a table of baked goods I had clumsily made in our little apartment kitchen. Mind you, this was back when I used margarine instead of butter ????– so there was still quite a bit of development in my baking abilities yet to occur.

Woops.

Toasted Coconut & Toffee Chocolate Chip Cookies. This is one of my favorite cookie recipes, because it's so quick and easy and delicious!

Annnnnnyway. Embarrassing memories aside– I only bring it up, because it was that bake sale that landed me with this cookie recipe. A friend of mine gave me the recipe, and I fell instantly in love with it!

Albeit, I’ve tweaked it a little bit to use my favorite Quick & Easy CCC as the cookie base instead of her original recipe. But it’s the same concept– toasted coconut, toffee bits, and chocolate chips. So, so good!

I was pleasantly surprised at the texture of these cookies. The toffee, of course, lend a buttery crunch to each bite. But, to me, the real star of the show is the toasted coconut! Besides being deliciously fragrant and tasty, the coconut adds another layer of crispy texture to the cookies.

Toasted Coconut & Toffee Chocolate Chip Cookies. This is one of my favorite cookie recipes, because it's so quick and easy and delicious!

Toasted Coconut & Toffee Chocolate Chip Cookies. This is one of my favorite cookie recipes, because it's so quick and easy and delicious!

I absolutely adore these cookies. Crisp, buttery, golden edges. Crunchy, crispy toffee and coconut mixed with warm, melty chocolate in every bite. Believe me, you are going to fall head over heels for this recipe too!

PS- did I mention this is a spin-off of my Quick & Easy Chocolate Chip Cookies?? That means NO mixer, NO chilling, and NO spreading! Seriously, best. recipe. everrrrrrrrr.

One bowl, no mixer, no chill time, NO FUSS chocolate chip cookies. This recipe calls for melted butter, so all you need is a sturdy spoon and a bowl for fresh cookies right out the oven in under 15 minutes!

Quick & Easy Chocolate Chip Cookies Recipe

One bowl, no mixer, no chill time, NO FUSS chocolate chip cookies. This recipe calls for melted butter, so all you need is a sturdy spoon and a bowl for fresh cookies right out the oven in under 15 minutes!

One bowl, no mixer, no chill time, NO FUSS chocolate chip cookies. This recipe calls for melted butter, so all you need is a sturdy spoon and a bowl for fresh cookies right out the oven in under 15 minutes!

I’ve had several readers mention to me recently that they miss the chocolate chip cookie experiment.

And you know what? I do too.

You guys know that warm, fresh chocolate chip cookies right out of the oven are my very favorite dessert in the world.  Donuts, pancakes, yellow cake with chocolate frosting, and homemade bread all have a special place in my heart. But nothing, NOTHING, ever beats out a warm and gooey chocolate chip cookie in my book. Ever.

One bowl, no mixer, no chill time, NO FUSS chocolate chip cookies. This recipe calls for melted butter, so all you need is a sturdy spoon and a bowl for fresh cookies right out the oven in under 15 minutes!

In doing the chocolate chip cookie experiment, I’ve found several recipes that I’ve really loved and have made on several different occasions. But last weekend when I was craving my favorite cookie, I didn’t feel like doing my usual 10-second increments and rotations in the microwave to speed soften the butter to the exact perfectness of room temperature.

Annnnnd I just didn’t feel like dirtying up the KitchenAid mixer and dough paddle that I would have to hand wash. I was just feeling that lazy.

But I really did want cookies.

So I did some online research looking through cookie recipes that called for melted butter with no chill time, and patch-worked together my own version.

One bowl, no mixer, no chill time, NO FUSS chocolate chip cookies. This recipe calls for melted butter, so all you need is a sturdy spoon and a bowl for fresh cookies right out the oven in under 15 minutes!
This is butter straight from the fridge after 45 seconds in the microwave. It’s 90% melted, but some of the butter is still retaining a solid form (albeit very soft).

Typically, you don’t melt the butter in a cookie recipe unless you plan to chill the dough before baking, because the cookies will spread all over the baking sheet into a flat mess.

Which is what I fully expected to pull out of the oven when I experimented with the first batch of this recipe. But instead, when I opened the oven door, I found thick, puffy, PERFECT cookies! I made the recipe two more times, just to be sure it wasn’t a fluke. And every single time, I’ve been rewarded with the same results.

One bowl, no mixer, no chill time, NO FUSS chocolate chip cookies. This recipe calls for melted butter, so all you need is a sturdy spoon and a bowl for fresh cookies right out the oven in under 15 minutes!

Using melted butter and getting to forego the chill time speeds up the cookie making process considerably. And it eliminates a couple of extra dishes that can’t be tossed in the dishwasher (if you usually use a KitchenAid mixer or similar like I do).

It’s literally as simple as microwaving the butter, add the rest of the ingredients to the bowl, and stirring with a spoon. Which takes all of maybe 5 minutes. Pop ’em in the oven for 9 more, and ta-da! It’s cookie time!!

I’m in love with this recipe. It might be my favorite yet, just for the simplicity of it.

However, I’m dying to know how it works in YOUR kitchen! It seems like every oven does things a little differently, and I’m wondering if anyone will make these and find that they spread out a ton. So I’m going to turn on the comments for this post below, and I’d love for you guys to whip up a batch one of these days and let me know what kind of results you get. ????????????

One bowl, no mixer, no chill time, NO FUSS chocolate chip cookies. This recipe calls for melted butter, so all you need is a sturdy spoon and a bowl for fresh cookies right out the oven in under 15 minutes!

Speaking of favorite recipes… a lot of you have been emailing me wanting to know what the updated favorites are in my quest for the perfect chocolate chip cookie recipe. So here are my latest Top 5:

  1. Today’s Quick & Easy Chocolate Chip Cookies (I can’t help it, I’m so lazy that to me these are just too perfect!)
  2. Chewy Double Chocolate Chunk Cookies
  3. KAF Chocolate Chip Oatmeal Cookies
  4. DoubleTree Hotel Chocolate Chip Cookies
  5. KAF Chocolate Chip Cookies
Deep, dark chocolate brownie cookies loaded with chocolate chunks and milk chocolate toffee bits. Crackly tops, fudgy centers, and chewy edges.

Toffee Chunk Brownie Cookies Recipe

Deep, dark chocolate brownie cookies loaded with chocolate chunks and milk chocolate toffee bits. Crackly tops, fudgy centers, and chewy edges.

Deep, dark chocolate brownie cookies loaded with chocolate chunks and milk chocolate toffee bits. Crackly tops, fudgy centers, and chewy edges.

I first published this recipe almost exactly 6 years ago. And while it was a delicious idea at the time, I’ve learned a lot about baking cookies in the past 6 years and felt like it was time for this recipe to evolve a bit.

I wanted fudgier centers, chewier edges, and even more chocolate chunks and toffee bits than the first version had. I also wanted crackly tops, just like brownies have.

So of course I turned to my FAVORITE brownie mix cookie base recipe.

Deep, dark chocolate brownie cookies loaded with chocolate chunks and milk chocolate toffee bits. Crackly tops, fudgy centers, and chewy edges.

Deep, dark chocolate brownie cookies loaded with chocolate chunks and milk chocolate toffee bits. Crackly tops, fudgy centers, and chewy edges.

Just look at that gooey cookie dough! It’s dreamy. Like fudge. Or brownie batter, since that’s basically what it is. Honestly. I could an entire bowl of just the dough.

This recipe makes THEE best chocolate cookies. And the recipe is really so simple. All you need is a brownie mix and a few simple ingredients that I’m sure you already have on hand (besides the chocolate chunks and toffee, be sure to pick those up if you don’t stock up like I do ????).

You won’t even need a mixer for these. One bowl, one spoon, badda bing, badda boom.

Deep, dark chocolate brownie cookies loaded with chocolate chunks and milk chocolate toffee bits. Crackly tops, fudgy centers, and chewy edges.

Pull up a big glass of cold milk and get ready to enjoy yourself. These cookies are 100% chewy, fudgy, and everything that’s right in the world.

Thick and chewy snickerdoodles are so easy to make from scratch! These are warm and fresh from the oven in less than 25 minutes.

Thick and Chewy Snickerdoodles Recipe

Thick and chewy snickerdoodles are so easy to make from scratch! These are warm and fresh from the oven in less than 25 minutes.

Thick and chewy snickerdoodles are so easy to make from scratch! These are warm and fresh from the oven in less than 25 minutes.

These are the softest, dreamiest, buttery, pillowy snickerdoodles on the planet.

Have I tried all the snickerdoodles on the planet? Well, no. But it’s really hard to imagine that there are any out there better than these.

 

Thick and chewy snickerdoodles are so easy to make from scratch! These are warm and fresh from the oven in less than 25 minutes.

I use two very special ingredients to make these so good.

It’s a little out of the common way in a cookie recipe, but this first special ingredient makes a big difference: egg yolks. ONLY egg yolks. THREE egg yolks, to be precise. ????

I really don’t like cake-y snickerdoodles. I feel like they dry out super fast, which makes them good for only the day of. Using three egg yolks and none of the whites solves this problem. Egg yolks add moisturizing fats and emulsify the dough. They make baked goods fudgier, while egg whites tend to make them cake-y.

I wanted each bite of these cookies to be moist, and soft, and “fudgy,” even days later. So in went the egg yolks! (Save the whites for this Healthy Honey Whole Wheat Banana Bread. SO GOOD!)

Thick and chewy snickerdoodles are so easy to make from scratch! These are warm and fresh from the oven in less than 25 minutes.

The second super star ingredient is…. cream of tartar!

No big surprise there. Most people already know that a fabulous snickerdoodle MUST have cream of tartar. Can you substitute baking powder? Sure. But it won’t be quite the same. Cream of tartar gives these cookies that signature tangy flavor that all great snickerdoodles have.

Thick and chewy snickerdoodles are so easy to make from scratch! These are warm and fresh from the oven in less than 25 minutes.

Side note… see all those cracks around the edges? Don’t worry, that won’t happen to yours. My family kept eating the cookies from the first two batches as they came out of the oven– before I had a chance to photograph them! So the batch you see pictured was made from dough that had been refrigerated for over 24 hours. I forgot to leave them on the counter to thaw before baking, so I smashed them down a bit with a glass before sticking them in the oven (that’s where the cracks came from).

Enjoy!!!

Chewy, crispy, buttery oatmeal cookies on the outside and delicious dark chocolate on the inside!

Chocolate Florentine Cookies Recipe

Chewy, crispy, buttery oatmeal cookies on the outside and delicious dark chocolate on the inside!

Chewy, crispy, buttery oatmeal cookies on the outside and delicious dark chocolate on the inside!

Today’s recipe is from waaaaaaaaaaay back in the archives. In fact, I think I remember this being the first recipe I ever posted. I had been blogging for several months by then, but I wasn’t posting recipes up until that point because I was still trying to sell my baked goods via my blog.

I am SO glad I gave up on that dream! Whew!

I get asked all the time “why don’t you just start a bakery?”

Oh, let me count the reasons!! Hm, how about the ridiculous hours, startup costs, needing an actual storefront, either paying employees or burning myself out, having to work out of the house, customer service, and about 8 billion other really valid reasons. But really, it comes down to this… why on earth would I trade the sweetest at-home job on the planet for all that other stuff? And, in all probability, probably make less money doing it!

Yeah, no thank you. I definitely dodged a bullet when I jumped that ship and discovered blogging! And I guess I have to give this recipe some credit for that decision ????. So here you have it– the cookie recipe that employed me as a blogger for the first time!

Chewy, crispy, buttery oatmeal cookies on the outside and delicious dark chocolate on the inside!

Ok. So maybe some of you don’t know what a florentine cookie is (I totally didn’t the very first time I stumbled across this recipe, so don’t feel bad), so let’s start with that.

Today’s (American) Florentine cookie has actually drastically evolved from the original European Florentine biscuit, which was made of dried fruit and nuts with a chocolate drizzle. As you’ll see, my recipe uses NO dried fruit and only a handful of chopped almonds to add some crunchy texture. Instead, it’s mostly made up of melted butter, sugar, and oats.

Fortunately, today’s Florentines do still include the chocolate ????. But we’re sandwiching it in between TWO cookies instead of drizzling it on top, because… well, more cookie and more chocolate. Duh.

All versions of this cookie are meant to be thin and lacy with crispy edges and a slightly chewy center. Which is why it’s really important to follow the directions in the recipe exactly and use MELTED butter, and then furthermore, to add the other ingredients to the butter while still over low heat instead of adding the butter to the other ingredients in a separate bowl.

It’s counterintuitive if you do much cookie baking, but keeping the butter warm all the way up until baking will ensure that the cookies spread thin instead of puffing up in the middle like a normal cookie would.

Plus– less dishes ????.

Chewy, crispy, buttery oatmeal cookies on the outside and delicious dark chocolate on the inside!

These cookies are so, so yummy. Especially if you’re a texture freak like me!! The chewy centers, crispy edges, crunchy almonds, and chocolate in the center all come together to create like the most perfect cookie sandwich experience ever. EVER!

This is my new favorite chocolate chip cookie recipe!

Chewy Double Chocolate Chocolate Chunk Cookies Recipe

A super chewy cookie full of dark and milk chocolate chunks.

This is my new favorite chocolate chip cookie recipe!

If you’ve been around Something Swanky for the past year, you know that I am on a quest to find the perfect chocolate chip cookie. I’ve been chronicling my quest, sharing each recipe with you and my thoughts on what makes each recipe great or… not so much.

If you need a refresher (I know these posts have been getting father and father apart), here are my top 5 favorites:

5. Martha Stewart’s Chewy Chocolate Chip Cookies

4. AllRecipes.com #1 Rated Chocolate Chip Cookie

3. DoubleTree Hotel Chocolate Chip Cookies

2. KAF Chocolate Chip Cookies

1. ???? KAF Chocolate Chip Oatmeal Cookies ????

This is my new favorite chocolate chip cookie recipe!

I’ll be the first to admit that most of the chocolate chip cookie recipes have started to blur together. While I haven’t tried a recipe yet that I didn’t enjoy, those five have really stood out among the others.

And where does this recipe fall?

This recipe, Dahlia Bakery’s All-American Chocolate Chunk Cookies (a recommendation from one of my readers), might have just made it to my new favorite. Or at least my second. I’ll need to do a few more batches to know for sure, but either way– this is a darn good chocolate chip cookie.

This is my new favorite chocolate chip cookie recipe!

A lot of the reason these cookies are so good is because you need to use a really good, high quality chocolate. Two high-quality chocolates, actually. I chopped up 1/2 of two different Trader Joes pound plus bars for my cookies. I use TJ’s chocolate in my cookies whenever I can. Most other bakers I’ve talked to agree it is the best in cookie baking.

As the title implies, there’s double the chocolate in this recipe! Milk chocolate and semi-sweet chocolate chunks really take over the dough. This is a seriously chocolate-y cookie, in the best of ways. Be sure you have a tall glass of milk on hand!

This is my new favorite chocolate chip cookie recipe!

Another thing I really like about these cookies: you cream the butter and sugar together for a full 5 minutes. What does this mean?

It means you are seriously aerating these cookies. Adding that extra air ultimately helps them puff up in the oven. Which in turn leads to a bigger “deflate” after they’ve been removed from the heat. Which means thicker, chewier edges.

And that makes me really happy.

This is my new favorite chocolate chip cookie recipe!

The last thing that I really love about these cookies? They.are.huuuuuuuge.

I’ve said it before a million times, but I’ll say it again. When I eat a chocolate chip cookie, I want it to be the size of my face. And if it’s not the size of my face, it had better at least be the size of my hand. I don’t like small cookies!

Honestly. Why do small cookies even exist?

Anyway. THESE cookies are not small. Using an ice cream scooper, you scoop 1/4 cup of dough for each cookie! That’s about as big as you can go without having to get drastically creative with the bake time and temp. I experimented with a few bake times for these cookies, and I was really happy with 10 minutes in my oven. It kept the centers soft and slightly underdone with golden, chewy edges.

This is my new favorite chocolate chip cookie recipe!

If you’re a chocolate chip cookie freak like I am, put this recipe on your must-make list right away! It will be an instant favorite in your kitchen 🙂