We STILL have cinnamon rolls in the freezer, but we wanted dessert last night and, like I said, the cinnamon rolls are frozen, so we had no choice but to make cookies 😉 I can’t remember if I’ve ever made chocolate chip cookies with oatmeal, but I like the way they came out. It was interesting though because I did not use quick cooking oats and you are definitely able to taste the oats. I happen to like it, but you may opt to use quick cooking. Also, I have two baking pans, but only one silicone non-stick mat, so I used parchment paper to line one pan and the mat to line the other. The cookies on the mat came out with a crunchy bottom and soft middle, but the cookies on the parchment paper alone came out all crispy. I guess that has to do with how heat is conducted. Well anyway, pick which method you like best and have at it….or do methods if you’re making cookies for lots of people.
Oven: 350 degrees
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 sticks unsalted butter, softened
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
3 cups oats
1 1/2 cups semisweet chocolate chips
1. Line your cookie sheets with parchment paper or silicone baking mat.
2. Whisk flour, salt and baking powder together in a medium bowl.
3. In a separate bowl beat butter until creamy. Add sugars and beat the mixture until fluffy, about 3 minutes. Beat in eggs one at a time.
4. Stir dry ingredients into butter-sugar mixture. Stir in oats and chocolate chips.
5. Place dough onto parchment-lined cookie sheets by large spoonfuls- Bigger spoonfuls=bigger cookies, smaller=smaller cookies.
6. Bake until cookie edges turn golden brown, 20 to 25 minutes. Slide cookies (on parchment) onto cooling rack. Let cool, and store in airtight container.
Put a piece of bread in with cookies to keep them soft! You can freeze these wrapped in foil and placed in a ziploc bag- only after totally cooled!