Oatmeal Chocolate Chip Cookies Recipe

Oatmeal Chocolate Chip Cookies Recipe


Culinery - What have I been doing all this time? Well, I got married! Yay! Wedding planning took up a lot of time, so this little project had to be put on the back burner, but now I have loads of time and will blog, blog away, promise!


Oatmeal Chocolate Chip Cookies Recipe

I feel like with wedding planning and getting married and honeymooning I have not been able to cook as much as I used to or as elaborately as I used to. I'm glad that now I have more time to cook and this blog to help me continue to chronicle all the delicious things that I make.


Oatmeal Chocolate Chip Cookies Recipe

I wanted to say "I'm back!" with something sweet and delicious. I have also been craving chocolate chip cookies for like a week now, so this recipe is the perfect thing to get us reacquainted . 


Oatmeal Chocolate Chip Cookies Recipe

These cookies are so good! I'm surprised I haven't put them on here yet! Or did I and then forget? If that happened, you now have more motivation to make them. I altered "Chewy Chocolate Chip Oatmeal Cookies" from allrecipes.com very, very slightly. I swapped the walnuts (who needs nuts in a cookie?) for more chocolate. A good change, if you ask me!


Oatmeal Chocolate Chip Cookies Recipe

Notice the perfect mounds of unbaked dough? and the shiny new cookie sheets? Thanks, Christina! For the wonderful wedding gifts!


Oatmeal Chocolate Chip Cookies Recipe

Ingredients

  • 1 c butter, softened.
  • 1 c packed light brown sugar
  • 1/2 c white sugar
  • 2 eggs, at room temperature
  • 2 tsp vanilla extract
  • 1 1/4 c all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 3 c quick-cooking oats
  • 2 c chocolate chips

1. Preheat the oven to 325 degrees F (165 degrees C)
2. In a large bowl, cream the butter and sugars until smooth. Beat in the eggs, one at a time, then add the vanilla. Combine the flour, soda and salt. Stir into the creamed mixture until just blended. Stir in the oats and chocolate chips. Drop by spoonfuls (or scoopfuls) onto an ungreased cookie sheet.
3. Bake for 12-15 minutes. Allow to cool on the sheets for 5 minutes before transferring to a rack to cool completely/eat up. 

Note: This recipe halves very well. And doubles well, too (do you have loads of cookie-lovers?)


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