Friday, July 15, 2011

Oatmeal Chocolate Chip Cookies

After looking at the list of recipes I posted recently, I realized that I never make cookies. Don't get me wrong, I like cookies. A lot. But I always want to make something "more exciting." Sometimes though, you just want something classic, comforting and reliably delicious. Quick is nice too. :) These cookies are all of those things. I love how they are slightly chewy and caramely. They are always a hit and go pretty quickly. The dough isn't half bad either.... ;) I really prefer to use the mini chocolate chips- I don't know why, but I think it tastes better.

 The original recipe is from this funny little "chocolate" recipes booklet called Chocolate Fantasies by Oxmoor House that my mom gave me. I have no idea where it came from, and the original published date was in 1987, but all the recipes I've tried so far are SO good. There are really just too many recipes to ever try all of them, but I want to try. Mississippi Mud Cake is calling my name next...

Old Fashioned Oatmeal Chocolate Chip Cookies
  • 1 cup unsalted butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups AP flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups quick-cooking oat, uncooked
  • 1 12 oz.bag semisweet chocolate chips
  • 1 cup chopped pecans (I omitted)

Preheat oven to 375. 

Cream butter and sugars until light and fluffy. Add eggs one at a time. Next add the vanilla and beat well. Scrape down the sides of the bowl. 

Combine flour, baking soda, baking powder and salt in a seperate bowl. Slowly add to creamed mixture on low speed, beating until well combined. 

Stir in chocolate chips (and nuts if using) with a spautla. 

Drop/scoop dough by heaping teaspoons onto parchment-lined cookie sheet. Space them out so they don't run together. These will spread a decent amount. 

Bake 8-9 minutes. Cool for a couple minutes on the cooke sheet before transfering to wire cooling rack to cool. 

I like these warm, but they are really good once cooled too. With a glass of milk of course! :)

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