I have had some slight post-Holiday blues the last few days. It always seems that Winter knows just when the Holidays are over and that’s when it decides to make it’s cold, bleak appearance here in Boston. So I thought making my home smell like a bakery would lift my spirits and counter these frigid temperatures with a little coziness and warmth.
I am truly sorry if you’ve made a resolution to stay away from these treats, but oats are a good source of fiber and nutrients right?! I don’t make New Year’s resolutions, but I do believe in living a life of balance and moderation. Plus my family absolutely loves these (including Bennett)!
I can’t recall many recipes from memory, but I do know my go-to oatmeal cookie recipe by heart. I don’t like raisins, so when I want to elevate my standard oatmeal cookie recipe, I just add chocolate chips! I hope you guys love it! Have a wonderful weekend!
Oatmeal Chocolate Chip Cookies (recipe makes approximately 24 cookies)
Ingredients:
1 cup softened unsalted butter
1 1/4 cup dark brown sugar
1/4 cup white granulated sugar
2 eggs
1 tsp vanilla extract
3 cups quick cooking oats (I use Quaker Oats Quick 1-Minute Oats)
1 1/4 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 cup semisweet chocolate chips
Instructions:
1. Preheat oven to 350 degrees.
2. Using an electric mixer, cream butter with sugars until smooth and well-combined.
3. Add eggs one at a time while continuing to mix.
4. Add vanilla extract.
5. In a separate medium bowl, whisk dry ingredients together (oats, flour, salt & baking soda).
6. Slowly add dry ingredients to butter mixture while on low speed until well combined and a cookie dough consistency.
7. Fold in the chocolate chips.
8. Using 1 Tbsp cookie scoop, place cookies on ungreased cookie sheet at least 2 inches apart.
9. Bake 11-13 minutes or until cookies are golden brown. Once slightly cooled, remove to wired rack.