I love Cookies!!! When the world is getting you down, leave it to cookies to turn things around. 🙂
The classic Chocolate Chip Cookie is my absolute favorite type of cookie, but somehow adding in oatmeal just makes it feel a little bit healthier. These cookies are totally healthy right?
These are extremely easy to make. I didn't have time to let the dough refrigerate over night to make it extra tasty (do ya'll do that too? I don't know where I learned that, but it totally works). Nevertheless, they still turned out delicious.
These are very chewy–a perfect mid-way between crisp and gooey. I think the next time I make them I will take them out a little sooner to make them a little more gooey (I prefer gooey).
1/2 cup granulated sugar
3/4 cup firmly packed browned sugar
14 tablespoons of butter, softened (1 2/3 sticks)
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Just a dash of cinnamon
3 cups rolled oats (instead of quick cook, but I imagine those would work equally well)
1 1/3 cups of chocolate chips
Preheat oven to 350°F. Prepare a cookie pan (or two) by either lightly greasing or placing parchment paper down (I prefer this for easy cleaning).
Beat sugar, brown sugar, and softened butter together on medium speed until well blended and creamy. Add eggs and vanilla and continue beating until they are well integrated.
In a separate medium sized bowl, mix together flour, baking soda, salt and the dash of cinnamon. Once well blended, gradually add the dry mixture into the wet mixture and continue beating until well blended. Slowly add in oats and chocolate chips.
Makes 2-3 dozen cookies depending on scoop size!
Source: This recipe was inspired by and adapted from a recipe by Baker Girl.