Oatmeal Chocolate Chip Cookies
CATEGORIES
INGREDIENTS
  • Wet Ingredients:
  • 1 cup sugar
  • 1 cup dark brown sugar
  • ½ cup salted butter softened
  • 2 large eggs
  • 2 tbsp vanilla extract
  • Dry Ingredients:
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • Finishing Ingredients:
  • 2 cups oatmeal
  • 2 cups chocolate chips (I like a mix of dark chocolate/bittersweet and semisweet)
DIRECTIONS
  1. Instruction:
  2. Preheat oven to 350. Prep cookware with butter or baking spray especially if using cupcake tin.
  3. In a large mixing bowl, blend the butter until softened and then add the sugar and brown sugar. Mix until completely until texture consistent and smooth. Add vanilla and one egg at a time and mix until smooth. In the second mixing bowl mix together the dry ingredients. Add the dry ingredients to the wet ingredients, best if done in three batches mixing in between. Once the dough is mixed completely add the oats and chocolate chips. This is best done a little at a time as the mixture begins to get very thick.
  4. Scoop dough into baking dish or cupcake tin. If using a cupcake tin be careful not to over fill as the mixture will rise as it cooks and overflow. This makes getting the cookies out of the tin very difficult and they will most likely break. You will cook for approximately 13 minutes or until the cookies just begin to brown. If you are using the baking dish you will cook for approximately 25 minutes or until it begins to brown. To test use a wooden toothpick and poke the center of the cookie to ensure it comes out clean of wet dough, it will likely be covered in chocolate which is fine. If using the cupcake tin it is easier to get the cookies out of the tin while the cookies are still warm and pliable. You can use a butter knife if necessary to unstick the cookie from the tin. If using baking dish let cool and cut into desired size cookie bars.
RECIPE BACKSTORY
Recipe Contributor: Jeanne R. Alley