Oatmeal-Chocolate Chip Cookies 

Oatmeal-Chocolate Chip Cookies are one of my absolute favorites. Perfectly soft and unbelievably easy. You can’t go wrong with baking up a batch of these! 

This is one of my most requested recipes and I’m excited to officially share it on the blog. It really is one of the simplest recipes to follow, and you probably have all you need at home!  

Why do I love Oatmeal Chocolate Chip so much? Let’s face it, guys. Cookies with zombie grapes, I mean raisins, are an abomination and may be the reason we all have trust issues. 

Okay, maybe they aren’t that bad, but they’re definitely not a favorite in my house! 

I can remember picking raisins out of cookies as a kid… you like the cookie part, but are immediately disappointed after finding a raisin. Did anyone else do that? I promise, there’s nothing you’ll need to pick out of these. In fact, please add to them! Pretzels, M&Ms, nuts… throw in whatever you have on hand in the pantry! 

I hope you enjoy these as much as I do. This is a tried and true family favorite and is one of those recipes everyone should have on hand! 

Let’s get to bakin’!

Full Recipe:

Oatmeal-Chocolate Chip Cookies 

Yields about 28 cookies 

Ingredients:

  • 1 cup softened butter (I used salted)
  • 1 cup sugar 
  • 1 cup brown sugar 
  • 2 eggs, room temperature 
  • 2 teaspoons vanilla extract 
  • 2 cups flour 
  • 2 1/4 cups rolled quick oats 
  • 1 1/2 teaspoons baking soda 
  • 1/2 teaspoon salt 
  • 2 1/2 cups chocolate chips 
  • 1/4 cups chopped walnuts (optional)

Directions:

  1. Preheat oven to 350 and grease 2 cookie sheets, or line with with parchment paper
  2. In a medium sized bowl, whisk together flour, baking soda, salt and rolled oats. Set aside
  3. In a mixing bowl, cream butter and sugars on low until creamy, about 1 minute 
  4. Add vanilla and beat in eggs one at time
  5. Slowly incorporate dry mixture and mix until dough begins to form. Dough will be thick, this is normal. 
  6. Fold in chocolate chips and nuts 
  7. Using cookie scoop or spoon, scoop about a tablespoon of dough and roll between hands into firm ball. Place on cookie sheet being sure to keep dough balls 2 inches apart. 
  8. Bake time depends on your cookie preference. 11 mins for slightly under baked, 12-13 for a chewy/crispy texture. You can turn cookies half way though cook time for nice crispy edges. 

Bake & Enjoy!

Until next time 😊

Happy Baking,

Sara B. 

2 Comments Add yours

  1. Yumm, these look so delicious!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s