Yeah yeah, so I'm supposed to be writing about my favorite family dinners, but I just have to take a quick break from the main course and get right down to delicious dessert business. I'm sure you won't mind, right? I mean, I would be happy to combine these amazing oatmeal chocolate chip cookies and a tall glass of cold milk and call it a day.
What's so downright amazing about these cookies, you ask? The magic is in the oats, semi-sweet chocolate and salt. Those key ingredients keep the cookies from tasting too sweet, and the result is addictive. Trust me, I know some of you weren't too keen on venturing into kale chip land last week, but trust me, you'll make these cookies again and again and again!
Oatmeal Chocolate Chip Cookies
- 12 ounces Semi-Sweet Chocolate Chips
- 1 cup butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup unsifted flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 3 cups oats, uncooked
- 1 cup chopped walnuts, optional
Preheat oven to 375°F. In a large bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes). Add vanilla and egg, and mix on low speed until incorporated. Stir flour with baking soda, salt, and spices; add to creamed mixture, mixing well. Stir in oats. Fold in chocolate chips and walnuts. Drop by rounded tablespoon onto ungreased cookie sheets.
Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cool 1 minute on a cookie sheet; remove to wire cooling racks. Store in tightly covered container.
Makes about 5 dozen 2-inch cookies.
I'm making a huge batch of these for my son's upcoming bake sale. What are your favorite bake sale recipes?