My oatmeal chocolate chip cookies are the kind of cookie that people want you to bring to events.  “Mad’s mom is in charge of soccer treats, I hope she makes those oatmeal chocolate chip cookies” or “Hey if you want to bring something to the meeting, those oatmeal chocolate chip cookies would be great”.  That is the kind of cookie this is-comforting and delicious all in one little package.  The secret to the softness of these cookies is letting the butter and sugar cream together for at least 10 minutes, making it light and fluffy.  Room temp butter and eggs are the other secret weapon to win the snack award.  This recipe makes a ton of cookies, so half it if you are making them for a smaller, yet still hungry crowd. 

2 sticks room temp unsalted butter (I use Plugra) 

1 cup brown sugar

1 cup granulated sugar

2 eggs

1/2 tsp vanilla

1 tsp baking soda

1/2 tsp salt

1/2 tsp baking powder

2 cups all purpose flour

12 oz (1 bag) semi-sweet chocolate chips

2 cups old fashioned oats 

Preheat oven to 350 and line 2-4 baking sheets with parchment paper or Silpats (number of sheets depend on half or whole recipe)

Cream butter and sugars together in a stand mixture (paddle attachment) on medium high for 10-12 minutes or until light and fluffy

Add eggs and vanilla and mix for one minute

Whisk baking soda, salt, baking powder, and flour together in a small bowl.  Turn mixer down to low speed and slowly add flour mixture, mixing until just combined.  Add chocolate chips and oatmeal and mix until just combined. 

With a cookie scoop, drop mixture on baking sheets about an inch apart.  Bake 12-14 minutes, or until golden brown. 

Can be kept at room temperature for up to a week.  If extra dough left, put in freezer safe baggie and freeze for up to six months.  Bring to room temp and bake (may need to add an extra minute or two to baking time since was frozen)

 

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