Wednesday, March 4, 2015

Oatmeal Chocolate Chip Cookies

I went on my first ski trip last weekend... what an awesome time that was! Not only is hitting the slopes a blast, it's also a great cross-training activity. Of course I had to bring some treats along to share, so I baked a big batch of Oatmeal Chocolate Chip Cookies. These are the kind of cookie you can eat for breakfast, a snack, and/or dessert, so they are literally the perfect cookie for road trips or vacations! These classic, crowd-pleasing cookies are packed full of hearty oats and chocolate chips, which makes them "just sweet enough". I found they go great with a warm cup of coffee!


Where did I find such a great go-to oatmeal cookie recipe, you ask? Surely it had to have been a secret recipe passed down through generations? Well.... the truth is, my oatmeal cookie dough recipe comes straight off the back of the Quaker Old Fashioned Oats canister. Yup. I mean, who knows oats better than the company that is in the business of bringing them to our table!? This is a BASIC cookie recipe... no hard to find ingredients, no low-calorie, low-fat substitutions, no frills. Just some good 'ole pantry ingredients combined together to make a yummy cookie!


I usually try to make adjustments to my cookie recipes to make them 'healthier', but I have to admit, sometimes it's better not to mess with a good thing! These Oatmeal Chocolate Chip Cookies are super delicious, and they are quick and easy to make too... no chilling, rolling, or cutting the dough. Just drop by spoonfuls onto the cookie sheet!!

Oatmeal Chocolate Chip Cookies
recipe via quakeroats.com
makes about 4 dozen cookies

Ingredients:
1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups quick or old fashioned oats, uncooked
1 cup chocolate chips

Directions:
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and chocolate chips; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.


You will love this classic, crowd-pleasing cookie! Grab a cold glass of milk (or coffee) and enjoy...

- Janel

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