Do I really need a reason to want a cookie? I say no. And an oatmeal chocolate chip cookie… well, they are deliciously amazing. They’re a family favorite.
In fact, if I try to make “regular” chocolate chip cookies, my kids will inform me that I’ve forgotten the oats. And since my kids generally don’t consume anything with fiber in it, I’m going with it.
I wish I could say I’d invented them, but we found the recipe for Chewy Chocolate Chip Oatmeal Cookies. We’ve since altered it slightly because more chocolate is always better. 🙂
It’s delicious, probably not at all nutritious, and some good old fashioned oatmeal style cookie. Makes great cookie dough eating, too!Yeah, I know that eating cookie dough isn’t “healthy” and it can give you food poisoning. That’s why we eat it frozen… use your own judgment. Cooked foods are always safer.
- 1 cup butter, softened
- 1 cup packed brown sugar
- 2 eggs
- ½ cup white sugar
- 2 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- 1 tsp salt
- 3 cups quick-cooking oats (we’ve also used old fashioned rolled oats – it makes them more moist and chewy)
- 1 ½ cup semisweet chocolate chips
- (optional: 1 cup walnuts, chopped)
Preheat oven to 325 degrees Fahrenheit.
Cream together butter, brown sugar, and white sugar until smooth.
Beat in eggs, then stir in vanilla.
In another bowl…
Combine flour, baking soda, and salt. Stir into creamed mixture until blended. Mix in quick oats, walnuts, & chocolate chips. Then mix the two bowls’ ingredients together. Drop in heaping spoonfuls onto greased cookie tray.
Bake 12-15 minutes (usually 15, especially if from frozen dough). Allow to cool on wire rack.I need to tweet this recipe for the BEST oatmeal chocolate chip cookies ever. My followers will thank me.Click To Tweet
Okay, so let them cool. Five minutes is usually enough to enjoy the gooey goodness.
Well, enough blogging. It’s cookie time.