Easy Oatmeal Chocolate Chip Cookie Recipe
Apparently, oatmeal chocolate chip cookies are a favorite to many. I never realized this until the last few years when it seemed like everyone started to say so. I wanted to bake with my son the other day, so we got set on making a batch that came out fantastic. The first couple of days, these cookies are crisp on the outside and soft on the inside. The longer you keep them in a cookie tin, the crispier they get. You can also freeze them if you don’t want to eat them all up immediately.
1 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp vanilla extract
1 cup flour
2 cups oatmeal
A few sprinkles of baking soda out of the box (maybe it equates to 1.5 tsp)
12 oz bag of semi-sweet chocolate chips
Pre-heat oven to 350 degrees.
In a mixer, cream the butter, granulated sugar, and brown sugar together till fluffy. Mix in vanilla extract and egg. Then add and mix in the flour, add and mix in the oatmeal, add and mix in the baking soda, add and mix in the salt, and last, add and mix in the chocolate chips.
On a baking sheet covered in parchment paper, drop spoonfuls (maybe an 1.5 inch in diameter) onto it. Each spoonful should have 3-4 inches of spacing around it to allow for spreading.
Bake for 8-12 minutes, depending on your oven. Once the outer edges look browned, they should be done. Remove from the oven and let them for about 5 minutes before transferring to cooling racks.
These made like 24 cookies.
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