Oatmeal Chocolate Chip Cookies

Don't you just love when you already have all the ingredients you need for a recipe?  I was craving some oatmeal chocolate chip cookies, and it just so happens, I had all I needed right in my fridge and pantry.  Okay, so maybe it wasn't such a coincidence.  I always have ingredients on hand for cookies.  They are perfect for unexpected guests, or when you want to reward the neighbors for being so great.  Sometimes you just need an afternoon pick me up when your stubborn 3 month old hasn't slept a wink! 

That, my friends, is where these babies come in.  Loaded with chocolate chips, and baked to chewy perfection, these are the best go-to treat.  They are a favorite in my household, and I am certain they will be a favorite in yours.
  

Oatmeal Chocolate Chip

YEILD: About 3 dozen

ingredients:

2 sticks butter, softened
1 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups rolled oats
1 1/2 cups chocolate chips
1 cup walnuts, chopped (optional)

 directions:

Heat oven to 350 degrees.

In a medium bowl, whisk the flour, oats, baking soda, cinnamon and salt together. 

 In a large bowl, cream together the butter and brown sugar until smooth.  Add the eggs one at a time until incorporated.  Stir in vanilla.  Slowly add oat mixture to the wet ingredients, mixing until just combined. Stir in the chocolate chips, and walnuts if using them.

Chill the dough for 20 minutes in the fridge to firm up a bit.  You could also bake them right away but they will end up slightly less thick. 

Scoop the cookies placing them 2 inches apart onto prepared baking sheets. Bake them for 10-12 minutes. (Your baking time may vary, depending on your oven and how cold the cookies were going in.)  Take them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for a few minutes to set, before transferring them to a rack to cool.


Katelyn's note: Feel free to switch up the recipe by adding your favorite mix ins!  I've tried butterscotch chips, toffee, chopped espresso beans, and pecan pieces! The texture of these cookies hold up to pretty much any mix in you can think of.  The options are endless. 


Recipe by Katelyn of Pisa Cake