Since I have little extra time during the week, I tend to try out any baking recipes I’m curious about or craving on the weekends. I love being home, playing in the kitchen and not feeling rushed. It’s so relaxing to be able to create and enjoy the smells of what I’m making while I have one ear on the TV, catching up on whatever marathon of Housewives or Kardashians happens to be on. :)
Recently, whenever I’m doing something in the kitchen, I have an audience. A 1 cat, black and white audience named Leon!
Today Jeff and his dad were outside (in the yucky rain! poor souls) plugging away at replacing the rotted boards on the outside of our house. After I met my sister at the gym this morning (yay!) and got the grocery shopping done, the rest of the day was pretty open but I did want to remain close by in case they needed me. You know, to like, work the table saw or nail some boards…
Not even close, haha! But I do like to stick around if there’s work happening so I can be the sandwich maker and beer fetcher or errand runner. It makes me at least feel like I’m being helpful even if I’m not really getting the job done.
Since I was going to be around I decided to embark on a baking project: Oatmeal Chocolate Chip Cookies! Every now and then over the past few weeks, these things have been popping in my head and I kept thinking how good they are. Growing up, these cookies were practically part of my daily routine. My mom would bake these allll the time and I remember having them as after school snacks, dessert after dinner and probably in my lunch that same day, too. I loved the sweet, chewiness the oatmeal adds to your every day chocolate chip cookie. I’m also not the hugest fan of raisins, at least not in my dessert – come on now! So replacing the raisins with chocolate chips was right up my alley.
I’m not sure what my mom’s exact recipe was but I forged my own path this afternoon. The recipe I’m sharing was adapted from Baking Bites Oatmeal Chocolate Chip Cookies recipe. With baking being so much like a science experiment, most of the recipes you’ll find on any given dessert are generally the same with just the measurements differing and sometimes a different ingredient will get thrown in here and there. The reason I chose this one? The measurements were super simple and easy for me to play with. I’m not much when it comes to numbers so the more straightforward the better!
Here you have it! Enjoy!
Oatmeal Chocolate Chip Cookies
- 2 cups all purpose flour
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 12 oz semi sweet chocolate chips (I used Ghiradelli’s 60% cacao chips)
- 1 3/4 cups Old Fashioned Rolled Oats
- 2 sticks unsalted butter, softened
- 2 eggs
- 1 tbsp vanilla extract
First, preheat the oven to 350F. Line two baking sheets with parchment paper.
Then, add your dry ingredients into a medium sized bowl:
Whisk the dry ingredients together:
Set the bowl aside and start on your wet ingredients.
First, take the softened 2 sticks of butter and the white and brown sugar and cream together. Can I also add that whenever I see the verb “cream” in a recipe I feel inadequate and question if I should even bother since I don’t have a mixer, stand or hand?? Not needed my friends, I proved this today.
I did just fine with a little arm muscle and a wooden spoon. I mean, they made it through the olden days without a KitchenAid, right?
Next, add 1 egg, stir, then add the second egg and stir. Then add the vanilla extract and stir again.
This mixture is going to be quite liquidy (liquidus?) and that’s perfect.
Slowly start adding and gently stirring the dry ingredients from the bowl you set aside earlier into the wet ingredients bowl. Keep adding and stirring until everything is all mixed together and you have what looks like cookie dough.
Now add your chocolate chips and oatmeal and stir to incorporate those.
YUM why is cookie dough so good?! I always have to taste the dough before it goes into the oven to get a little preview. You never know, I don’t want to risk it going into the oven without a taste test first. However, I’ve never tasted a dough that I wasn’t in love with, which then prompts me to steal another and another “taste test”…
Drop 1″ sized cookie dough balls onto the baking sheets lined with parchment paper.
Place in the oven (I did mine 1 sheet at a time because I was too lazy to rearrange the racks). Bake for 10-13 minutes, until you see the edges of the cookies turn golden.
Remove from the oven and let cool on the sheet for 2-3 minutes before transferring to wire racks to cool.
You know what? Don’t even let these babies cool. Eating cookies still warm from the oven has always been 100 times better than eating them after they’ve fully cooled for me.
Time: 1 hr 30 mins
Yields about 3 dozen good sized cookies
I’ve also seen some naughty ideas about putting vanilla ice cream between two cookies to make ice cream cookie sandwiches. I can’t even go there. It’s would just be dangerous for me to step into that territory. I think I’ll be enjoying these with a nice glass of unsweetened vanilla almond milk…yummm. And Jeff will enjoy his with his 2% regular dairy milk. I can’t wait!