Mrs. M's Famous Oatmeal Chocolate Chip Cookies
Why I Love This Recipe
I developed this recipe by tweaking the traditional a bit. I am known at work as the "cookie lady" and this is my most requested version. These cookies have been shipped world over to my friends and family in the military (Missouri, North Carolina, Florida, Germany, Japan, and even Iraq) I seal them with my food storage system before shipping, and pack them with air popped popcorn. It makes for great packing material, and an edible treat for the service men in my life.
Ingredients You'll Need
1 cup butter, at room temp
1 cup firmly packed brown sugar (I prefer light, but it depends on your preference)
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons real vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 heaping teaspoons cinnamon
1/2 teaspoon salt
3 cups oatmeal
1 bag (approx 12 oz)chocolate chips or chunks (i prefer dark Ghirardelli chunks)
Preheat oven to 350 degrees F.
Beat together butter and sugars until creamy
add vanilla, and eggs, one at a time, beating well in-between each one.
Combine flour, soda, cinnamon and salt in a separate bowl, and add to wet mixture.
Stir in oats and chocolate chips (you will probably need to do this part by hand.
Use a wooden spoon or, if you don't mind, with your clean hands)
Drop by rounded spoonfuls onto ungreased cookie sheet.
Bake 10-12 minutes or until golden brown.
Cool on the sheet for 1 minute, then move them to a wire rack.
Makes about 4 dozen cookies
If you like chewy cookies, remove them closer to the 9 minute mark, crispier cookies longer.
The chocolate chips are a matter of taste.
My preference is dark, but my kids like the milk chocolate chip.