As you may know, I have been trying to cut down on sweets that I have been eating and serving to my family. However, my tribe was getting on the warpath since it has been some time since I last baked goodies. Therefore, I broke down and decided to bake one of their favorites with these oatmeal chocolate chip cookies.
I love these cookies for their taste, but also because they make a lot with an equal balance of quick-cooking oats to the flour. I also can control the size of the amount of sweet treats to make it easier than settling with a pie, cake or something else just as delectable. Furthermore, these cookies freeze well, which is a plus when you are trying to eat less.
The best way to drop these oatmeal chocolate chip cookies onto your greased cookie sheet is by the level teaspoon. Though you may be tempted to make them larger, I don’t recommend it. The reason is that these cookies do have a tendency to spread.
As far as how complicated you may think baking these cookies might be, I can assure you that the most difficult part is creaming your butter (not spread) with the sugars, vanilla and eggs before just combing the other ingredients.
Then again, you may consider it does take time to drop and bake all these cookies. While this may be true, it is well worth the effort once you sample these cookies.
Honestly, you need to try my recipe when that craving for sweets hit and you won’t be disappointed. In fact, you may also want to check out my most requested oatmeal cookie recipe. It is so different from this one, but just as luscious.
Oatmeal Chocolate Chip Cookies
1 cup of butter (not spread)
1 cup of firmly packed brown sugar (light or dark)
1 cup of sugar
2 large eggs
1 teaspoon of vanilla
2 cups of flour
1 teaspoon of baking soda, leveled
½ teaspoons of salt
½ teaspoons of baking powder, leveled
2 cups of quick-cooking oats
a 6-oz. package of semi-sweet chocolate chip morsels
½ cups of chopped nuts (optional)
Cream your butter and sugar in a large mixing bowl until fluffy.
Add the eggs and vanilla next and continue creaming.
Sift the flour, baking soda, baking powder, and salt together before stirring in your oats with a large spoon or your wooden spoon to incorporate those ingredients into the creamed mixture.
Stir in the chocolate chips and nuts last.
Drop by level teaspoons onto your greased cookie sheets. Bake in a 350-degree oven for about 12 minutes, depending on how your oven is regulated. They will start looking golden and brown around the edges.
Give them a few minutes before attempting to remove them from the pan once you take them from your oven in order for them to firm up. However, do not wait too long or it makes removal a bit more difficult.
ENJOY!
- 1 cup of butter not spread
- 1 cup of firmly packed brown sugar light or dark
- 1 cup of sugar
- 2 large eggs
- 1 teaspoon of vanilla
- 2 cups of flour
- 1 teaspoon of baking soda leveled
- ½ teaspoons of salt
- ½ teaspoons of baking powder leveled
- 2 cups of quick-cooking oats
- a 6-oz. package of semi-sweet chocolate chip morsels
- ½ cups of chopped nuts optional
-
Cream your butter and sugar in a large mixing bowl until fluffy.
-
Add the eggs and vanilla next and continue creaming.
-
Sift the flour, baking soda, baking powder, and salt together before stirring in your oats with a large spoon or your wooden spoon to incorporate those ingredients into the creamed mixture.
-
Stir in the chocolate chips and nuts last.
-
Drop by level teaspoons onto your greased cookie sheets. Bake in a 350-degree oven for about 12 minutes, depending on how your oven is regulated. They will start looking golden and brown around the edges.
-
Give them a few minutes before attempting to remove them from the pan once you take them from your oven in order for them to firm up. However, do not wait too long or it makes removal a bit more difficult.
-
ENJOY!
These look so yummy