Oatmeal Chocolate Chip

It’s amazing how food can trigger so many memories.  The smell and taste of these are iconic to my childhood.  This recipe was originally my mothers, but she may have gotten it from my grandmother.

I recently transcribed it from an old recipe card that was well-worn.  Vanilla and chocolate stains spotted the recipe and instructions making it practically illegible.  Luckily for you, I have used this recipe so many times that I don’t even need it any more!

So I give it to you, the internet, so that this recipe may forever be yours and your childrens.  Maybe, if we are lucky – even your childrens childrens.

Oatmeal Chocolate Chip Cookies.

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What you need:

  • 3/4 cup unsalted butter, at room temperature
  • 1/2 cup white, granulated sugar
  • 1/2 cup brown sugar lightly packed
  • 1 tsp vanilla
  • 1 large egg
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 1 1/2 cups rolled oats
  • 1/2 tsp baking soda
  • 1/2 to 3/4 cup chocolate chips*
  • Baking tray
  • parchment paper

What you need to do:

Pre-heat oven to 375 fahrenheit, and line baking tray with parchment paper.

In large mixing bowl, using a wooden spoon or stiff spatula cream butter and sugars together.  Make sure there are no lumps and that everything is mixed well together.

Add egg, vanilla and salt and mix until egg is fully incorporated into butter mixture.

Add flour, oats and baking soda and mix until mixture just comes together.  Fold in chocolate chips.

Use a spoon full amount of dough per cookie, and roll it into a ball before placing on baking tray.

Bake for 10-12 minutes**, or until cookies are golden brown on top.  Let cool for a few minutes before transferring to cooling rack.

Notes:

*Feel free to use less or more chocolate chips.  Or other things like smarties, or even a regular chocolate bar (darker chocolate works the best in my opinion)

**Baking times may very

Alterations:

For oatmeal raisin, add 1 tsp cinnamon and replace chocolate chips with raisins.

For regular chocolate chip:  Remove oats, and increase flour to 1 3/4 cups.

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