I can’t remember what inspired me to want to make oatmeal chocolate chip cookies, but I found myself purchasing some Quaker Oats the other day. (Anyone remember the movie Crazy People? “Quaker Oats… Do they taste good? Who knows. But at least the box is cute!”) The first batch spread out too much, and I figured out that I’d made the round dough balls on the cookie sheets much too big. Going back to a smaller size made them come out just as they should. (Whew!) I can’t include a photo here because there are already none left, and John took a bunch to work with him as an early holiday gift for his coworkers. But rumor has it that they were delicious.
The recipe I used is one I found in various places on the web, so I’ve included our own version here:
Oatmeal Chocolate Chip Cookies
1 cup butter, room temperature
1 cup sugar
1 cup brown sugar
2 large eggs
2 tbsp. milk
2 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2.5 cups oats (NOT instant!)
2 cups chocolate chips (~12 oz.)
Combine flour, baking soda, baking powder, and salt, set aside.
Mix butter, sugars, eggs, milk and vanilla in large mixing bowl. Gradually add flour mixture, stirring well. (Can use mixer at this point if desired.) Then, stirring by hand, add the oats and then the chocolate chips.
Bake on parchment paper if you have it, otherwise an ungreased baking sheet will do fine. Form dough into 1 inch balls (no bigger or cookies will spread too much), and place them on the cookie sheet 1.5 inches apart. Bake at 350 degrees between 10-13 minutes or until golden brown.