She's also one of those people who can bake just one cookie, and eat...just...one...cookie.
This oatmeal chocolate chip cookie recipe is probably my favorite baked treats of hers. Finally, after begging and pleading for at least a year, she decided we could do a recipe swap. We traded two of our favorite recipes each, and this happened to be one that I was lucky enough to get.
These cookies are chewy and delicious and perfect and easy to make!
Oatmeal Chocolate Chip Cookies
(slightly modified from Jessica's recipe)
- 1 cup of butter, softened
- 1 cup of white sugar
- 1 cup of packed brown sugar
- 2 eggs at room temperature
- 1 teaspoon of vanilla
- 2 cups of whole-wheat flour (I use King Arthur)
- 2 1/2 cups of old fashioned oats
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 2 cups of dark chocolate chips
- Preheat the oven to 375°
- Line a cookie sheet with parchment paper and set aside
- In a medium bowl, whisk together the flour, oats, baking powder, baking soda, and salt—set aside
- Beat together the butter, white sugar, and brown sugar until light and fluffy (about 3 minutes)
- Beat in the eggs, one at a time. Mix well between each addition
- Add in the vanilla
- Slowly mix in the flour mixture and combine thoroughly
- Fold in the chocolate chips
- Using a tablespoon or a cookie dough scooper, plop dough balls on the parchment paper with a couple inches between each one
- Bake for 8-12 minutes
- Let cool on the parchment paper on a cooling rack until cool enough to devour
Enjoy with milk and/or coffee!
Approximate Nutrition Information for 1 cookie
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