Today I made Chocolate Chip Oatmeal Cookies. I really like to make desserts that give an illusion of being healthy, that way we don’t feel so bad when we eat them. The oatmeal adds a chewy center to these buttery, chocolaty cookies and makes a great accompaniment to a cold glass of milk either as an afternoon snack or midnight raid. You can also add ½ cup of chopped nuts or raisins if that is your preference.
1 Cup Butter or Margarine (2 Sticks), softened
1 Cup White Sugar
1 Cup Brown Sugar
1 ½ Teaspoons Vanilla Extract
2 Cups All Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
½ Teaspoon Salt
2 Cups Rolled Oats
1 ½ Cups Semisweet Chocolate Chips
Preheat Oven to 350 degrees. Either grease baking sheets or line with a silicone mat*.
In the large bowl of your mixer add butter, sugars, eggs and vanilla. Cream together until light and well blended.
Gradually add the flour, baking powder, baking soda and salt.
Remove bowl from mixer and fold in the oats and chocolate chips with a large spoon or spatula.
Using a tablespoon of dough, roll by hand to form small balls. Place balls on baking sheets spaced two inches apart to avoid baking together.
Bake 8-12 minutes until light brown around the edges, leaving the middles slightly undercooked for soft, chewy cookies. For a crisper cookie, bake 10-15 minutes until cookie is golden brown throughout.
Remove from oven and let cool 5 minutes before moving them to a wire rack. To maintain softness, place into a large zip lock bag while still slightly warm. For crisp cookies wait until fully cooled.
*We use Silpat/Fiberlux-C silicone mats because it makes clean up a breeze and the cookies never stick. They are easy to clean and store. We like these brands because they seem to be thicker and more durable than other brands. We also use half sheet pans than can be bought at any restaurant supply store or online. They are well made, heavy duty and the silicone mats fit perfectly in them.
Enjoy with a cold glass of milk! Here is a printable recipe card.