Featuring Chocolate Chip Oatmeal Cookies
Lately I have a problem. A sweet problem, that is. I want desperately to bake sweets to please my family and co- workers, yet the temptation that goes with having goodies in the house is too much for me. ( especially around the holidays) I make my husband hide the air tight cookie container but then he forgets where he has hidden it! Sounds like something I would do!
Once it gets frigid here with a blanket of snow everywhere there is a comfort of an oven baking. It warms the whole kitchen with a nesting glow and the scent of fresh baked goodies wafts throughout the house. I tend to bake with candles lit and my music playing in the background. I’m an old school baker as I wear my apron, use wooden spoons yet with a modern twist with the use of my trusty Kitchen Aid mixer.
Here is a list of cookies and bars I enjoy to make.
- M&M cookies
- Chocolate Chip Oatmeal Cookies
- Peanut Butter Chocolate Chip Cookies
- Peanut Butter Blossoms ( with a Hershey’s kiss)
- Lunch Lady Brownies
- Butterscotch Oatmeal Cookies
Here is my favorite Chocolate Chip Oatmeal cookies recipe that I make often. They are delicious and are hard to eat just one! This isn’t the recipe made with banana but I’ll try to share that soon.
The Best Oatmeal Chocolate Chip Cookies
- You will need :
- 1 large egg
- 1/2 unsalted butter, softened
- 1/2 cup light brown sugar, unpacked
- 1/4 cup granulated sugar
- 1 Tablespoon pure vanilla extract
- 1 1/2 cups whole rolled oats, not instant
- 3/4 cup flour
- 1 teaspoon cinnamon
- 1/2 tsp baking soda
- pinch salt, optional
- 1 cup heaping semi- sweet chocolate chips
Combine egg,butter,sugars and vanilla in mixer. Beat on medium speed for four minutes until creamed and combined. Stop and scrape the sides of the mixer. Add oats, flour, cinnamon, baking soda, optional salt until just combined, about a minute.
Stop and scrape the sides of the bowl. Add chocolate chips and beat until combined.
Using a large cookie scoop form equal sized balls and flatten slightly on cookie pan, about two inches apart. If you wish strategically place a few choc chips on each mound. Preheat oven to 350 F. Bake for 11 minutes or until edges and top are set. Don’t overtake as cookies firm up as they cool. Cool on rack. Can be kept in airtight container for a week and in the freezer for up to 6 months.
I hope you will try this recipe. You can make it gluten free by using gluten free flour like oat flour. It may change the consistency but they will be amazing!Happy baking, my friends.
As I close this post I want to focus on positive thinking and faith. If you are going through troubles right now, please remember turning your thoughts ( and praying too if you practice that) to positive and uplifting ones, it will help. When I experienced health troubles for a few months I prayed for strength but acceptance as well. Any bad experience in your life is meant for a lesson. It’s power can build you up, to a stronger person with a new appreciation of all the wonders in life. Have faith that crooked roads lead to beautiful peaceful pastures!
All My Best,
Heart and Soul 😘