One of the very first desserts I learned to make was oatmeal chocolate chip cookies. I helped my mother by stirring the dry ingredients together. When I turned 17, I began making my own oatmeal chocolate chip cookies. Here is the recipe I like to use for these delicious treats.
2 cups all-purpose flour
1 cup old fashioned rolled oats
½ teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) softened unsalted butter
2 large eggs
1 tablespoon vanilla extract
1 teaspoon almond extract
1 1/3 cup packed brown sugar
12 ounces bittersweet chocolate chips
Measuring cups and spoons
Medium and large mixing bowls
Aluminum foil or parchment paper
Silicone-covered metal spatula
Heat the oven to 300 degrees. Line the baking tray with either aluminum foil or parchment paper. Whisk the flour, oats, baking soda, and salt together in the medium bowl.
Cream the butter and sugar together in the large bowl using the electric mixer. Add the eggs, one at a time, mixing well after each addition, until the mixture is well-combined. Mix the vanilla and almond extracts into the mixture.
Gradually add the flour mixture into the butter mixture, blending until two mixtures are well incorporated. Fold the last of the flour mixture into the buttercream with the rubber spatula. Gently stir the chocolate chips into the dough.
Use the cookie dough scoop to carefully place the cookie dough two inches apart on the baking tray. Press into about a half-inch thickness. Bake the cookies for 20-22 minutes, or until they are a light golden brown color.
Cool the cookies on the sheet for one minute, then transfer them to the wire rack using the silicone-covered metal spatula and allow them to cool thoroughly.
-Use rolled oats instead of instant oats, it makes the cookies look fluffier
-Lining the cookie sheet with foil or parchment paper makes post-baking cleanup easier
-To soften brown sugar, wrap the sugar in a wet paper towel and warm in the microwave for 45 seconds
This recipe was inspired by the Mrs. Fields Monster Chunk Cookies Recipe