Growing up we were more pie and cake people as I recall but I have always made a point of keeping a full cookie jar in our kitchen. It’s one of the things I hope the kids will remember when they set up their own houses. With a fast-growing 14-yr-old son and an active nine-yr-old daughter, our jar starts to empty as soon as I fill it up.
These oatmeal chip cookies have a lot of things going for them. This recipe makes a lot – I typically get around 60 per batch, you can sneak in healthy things like flax seed and quinoa flakes in addition to the oatmeal, and if you underbake them slightly they are good keepers.
They are classic homemade cookies, in search of a glass of milk. I bake a batch nearly every Saturday afternoon, provided it’s not too hot to turn the oven on!
Everyday Chocolate Chip Oatmeal Cookies
2 sticks unsalted butter (1 cup)
3/4 c. brown sugar, packed
3/4 c. white sugar
2-3/4 c. flour
1-1/2 c. oatmeal (whatever style you prefer – quick cooking tends to disappear more in the cookie)
2 t. vanilla
1 t. salt
1 t. baking soda
8 oz. dark chocolate chips
Other mix-ins of your choice: flax seed, quinoa flakes, wheat germ – all good
Preheat the oven to 375. Cream the butter and the sugars together until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in the vanilla.
Add the dry ingredients: flour, oatmeal, chips, baking soda and salt – include any extra mix-ins at this point. Beat on medium until everything in incorporated.
Drop by generous teaspoons onto greased cookie sheets. I like to underbake them (for gooey centers) so I check them at 8-10 minutes. When they are done to your liking, remove them and let them cool. Make sure they are completely cool until stacking them in your cookie jar. It’s perfectly acceptable to taste them to determine the appropriate temperature for storage. . .
So because I was feeling a sprocky the other day, I added 3 T. of Hershey Special Dark Cocoa. If you like brownie-type cookies underbake them by 2-3 minutes. They will crisp as they cool.