I love cookies…all 5 members of my family love cookies. I can buy a $4 bag of Chips Ahoy cookies and they may last a day if not hidden. The culprit has yet to be “identified” but there is a SERIOUS cookie monster in our midst!
I’ve been on a journey for several years trying to reduce the processed foods in my home. Yes! We eat store bought cookies and chips and other processed junk but it feels good to substitute those things sometimes with the real thing. Home baked cookies! They smell great cooking, you can include the kids in making them and you know exactly what is in them.
So here is my favorite Oatmeal Chocolate Chip Cookie Recipe. They are soft, big and filling. And it’s oatmeal, so you can eat them for breakfast right?
Ingredients are simple. Most things you should already have on hand.
- 1 1/2 C all-purpose flour
- 1 t baking soda
- 1 t cinnamon
- 1/2 t sea salt (I like more)
- 1 C butter (the stick butter; not the junk in the tub) Real Butter;at room temperature
- 1 C light brown sugar (packed)
- 1/4 granulated sugar
- 2 large eggs (at room temperature
- 2 t vanilla extract
- 3 C Rolled Oats
- 2 C Chocolate Chips
- In a medium bowl, whisk flour, cinnamon, baking soda and salt. Set aside.
- In the bowl of an electric mixer, beat butter and sugars on medium high until pale and fluffy (3 minutes)
- Add eggs one at a time, fully incorporating them after each addition. Beat on high for 1 minute. Add vanilla.
- Turn mixer on low and add flour mixture, mix until combined.
- Add oats and chocolate chips. Mix until just combined.
- Chill dough in the fridge for an hour.
- Preheat oven to 350 F. Line a baking sheet with parchment paper and using a small cookie scoop (or ice cream scoop) place cookies on baking sheet about 2″ apart. I put about 12 a sheet.
- Bake 10 minutes or until edges are lightly browned but center is still soft and unset.
- Cool for 5 minutes on baking sheet and then transfer to cooling rack to cool completely.
- Store in a sealed container and they will stay moist and soft for days!
- You can use raisins, dried cranberries, peanut butter chips..whatever your heart desires. I’ve also added chia seeds or flax seed for some heart healthy “goodies”.
- I LOVE to add more sea sal (or regular salt). Ive even sprinked it on the top right before baking.
- Make sure your butter and eggs are room temp and measure exactly. Also, don’t neglect chilling the dough. If you skip these steps, your cookies will flatten while cooking. I have no idea why..I’m not a baking expert, but I skipped this once and they looked terrible. Tasted good but looked terrible.
- I’m guessing it costs about $5 more or less per batch. I can usually make about 36ish cookies per batch. Still alot cheaper than store bought cookies and a lot better for you! Have you ever looked at the ingredient list on those things???!!! GROSS!