How do you like your cookie? Crispy, Chewy, Overcooked, Undercooked, Jumbo? I prefer a crispy edge and chewy center (sometimes even rare done) plus lots of chocolate. I can generally achieve this with a higher ratio of brown sugar. A higher amount of white sugar will typically yield you a crispier cookie. Every cookie is different due to so many factors but I won’t even go there. I’ll leave it to the experts. http://www.seriouseats.com/2015/12/faq-difference-brown-white-granulated-sugar-baking-cookies.html
I used to bake oatmeal chocolate chip cookies (Reminder Fun Fact – I don’t like raisins in my cookies!) a lot when Avery was in her toddler and early preschool years. She attended a Bright Horizons near Georgia Tech and we Loved that school. It was such a special place (Even as a Dawg fan 🙂 ) and they were always celebrating a birthday or holiday. I would contribute a dish for the parties and typically cookies. There was one teacher that requested oatmeal chocolate chip cookies so I baked them more frequently. He liked them so much that he hoarded them in his car and would carefully ration them out to his teacher friends. It was hilarious! It’s been almost six years since I’ve made them. We had to switch schools before Kinsey was born and I don’t think I’ve baked any since. What was I thinking! The cookies I’m sharing today are gluten free and so yummy. It took a few batches to get them right but now we are bffs. They are the perfect thickness (so only minor, if any, dessert remorse but don’t eat six like me!) and not very oatmeal heavy but plenty of oatmeal to satisfy. Plus they have the crispy edge and chewy center. They do lose a little of their chewiness (Is that a word?) during storage but they are still delicious. Give them a go and let me know your thoughts!