These may possibly be my favorite cookies. Maybe it’s because of the fusion of healthy (and very subtle!) oatmeal with just the right amount of chocolate. Maybe it’s because I can manage to get my husband to eat oatmeal. Who knows. All I know is that these babies are my pride and joy. I tweaked this recipe so many times that it has become my own, and now, my friends, it is time to share it with the world. (I am trying so hard to resist putting heart graphics around the title of the recipe.)
Kate’s Chocolate Chip Oatmeal Cookies
1 cup butter at room temperature
1 cup packed light brown sugar
1/2 cup cane sugar
2 eggs *
4 tsp vanilla extract
1 1/4 cup all purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
2 cups semisweet chocolate chips
Preheat to 325. In a large bowl, cream together the butter, brown sugar, and cane sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. In a separate bowl combine flour, baking soda, and salt. Stir into the creamed mixture gradually until just blended.
Mix in the oats and chocolate chips.
Drop by heaping spoonfuls onto a greased baking sheet. Bake one sheet at a time for approximately 12 minutes. The edge of the cookies should be golden brown and the centers should be soft. Remove from heat and carefully remove cookies onto wire cooling racks, careful not to let them fall apart in transit.
*A note about eggs: We have our own chickens and they lay smaller eggs. I use three of their eggs, which should equal roughly two regular sized store-bought eggs.
Also, if you happen to like walnuts and want to add them to this recipe then you could add a cup when you mix in the oats and chocolate chips.