I made these Oatmeal Chocolate Chip Cookies in anticipation of the houseguests we had at the beginning of October. It was nice to finally have someone else in the house eating the goodies I baked, instead of just me alone. The batch I made lasted pretty much their entire visit, and were a nice and easy snack to pack along during our sight-seeing and trips to the beach.
I’ve had this recipe in my recipe book for a long time (as you can probably tell from the photo). I’ve been thinking I’ve been making my aunt’s delicious cookie recipe for the last few years, but have come to find out though, that I haven’t. That recipe, was a little farther back in my cookbook. It’s a similar recipe, but uses shortening instead of butter and slightly different quantities of a lot of the ingredients.
Oh well, these cookies are still very yummy and I’m going to share the recipe with you.
Oatmeal Chocolate Chip Cookies
- 3/4 cup Sugar
- 3/4 cup Brown Sugar
- 1 cup Butter
- 1 teaspoon Vanilla Extract
- 2 large Eggs
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 2 1/4 cups Flour
- 2 cups (12 oz.) Semi-Sweet Chocolate Chips
- 3 cups Oatmeal
CREAM the sugars and butter.
ADD the vanilla extract and eggs. MIX.
Slowly ADD in the baking soda, salt, and flour. MIX.
STIR in the semi-sweet chocolate chips and oatmeal by hand with a spoon. I like to use mini chocolate chips because I prefer that to big chunks of chocolate in my cookies. But that’s a matter of personal taste.
ROLL cookie dough into balls and PLACE on a cookie sheet. You can lightly grease your cookie sheet or use a silicone baking mat like me.
BAKE at 375 degrees for approximately 8 minutes.
Credit: All photos taken my me. Recipe from my own personal book of recipes.