I've never been a big fan of oatmeal raisin but there is something to be said for oatmeal and chocolate chips! Its a warm hearty cookie with a bit of a crunch on the outside and a soft center. These versatile little cookies make a yummy snack or a quick breakfast on the go! (Hey these puppies have 3 cups of oats in them!)
So let's get baking!
| Oatmeal Chocolate Chip Cookies | |
| 2 cups flour 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 2 sticks of butter @ room temp |
1/2 cup of sugar 1 cup packed light brown sugar 2 eggs 1 teaspoon vanilla 2 cups quick cooking oats (I really like McCann's Irish Oats) 1 cup semi-sweet chocolate chips |
| Equipment: Baking sheets, non-stick baking spray, hand or electric mixer, mixing bowls Directions Grease cookie sheets and heat oven to 350 degrees. In a mixing bowl combine flour, salt, baking powder, and baking soda. Set aside. With an electric mixer beat the butter on medium speed until fluffy. Slowly add sugars until thoroughly combined. Next add vanilla. Add eggs one at a time letting each egg incorporate.Add the flour in three parts. Now you can stir in your oats and chocolate chips! *Note: This is going to be a very thick dough* I like to roll these into 1 -1 1/2 inch balls. When placing on the cookie sheet make sure to press down gently, almost as you would for a peanut butter cookie. Cookies should be at least 2 inches apart on your baking sheet. Place baking sheet on middle oven rack and bake for 12-14 minutes. Cookies are done when the tops begin to get a golden brown color. (You may want to a do a test cookie first to check the timing on these.) Once baked place on a cooling rack. |
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| Yield: 36 | |
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