Original recipe courtesy of Mel's Kitchen (love this blog!)
So if you know me, you know I am the queen of substitutions and making baked treats "heathy". Well this, my friends, is NOT one of those recipes ...unless you count the whole wheat flour which I guess is still a health "upgrade" :). This cookie (according to Jeff) was the best I have ever made. Now, that is coming from the guy who enjoys and prefers my healthier treats, so he may be a bit out of touch with how normal cookies taste, haha. But regardless, he seriously loved them and friends at the office also concurred they are super yummy, so I thought they were worth sharing. :)
Ingredients:
1 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla (I used Mexican vanilla)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt (omit if using salted butter)
2 cups whole wheat flour (or your preferred baking flour)
2 3/4 cups oatmeal
2 cups milk chocolate chips (I used these this time and loved 'em!)
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla (I used Mexican vanilla)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt (omit if using salted butter)
2 cups whole wheat flour (or your preferred baking flour)
2 3/4 cups oatmeal
2 cups milk chocolate chips (I used these this time and loved 'em!)
Directions:
Cream together the butter and sugars. Add eggs and vanilla and beat until light and fluffy (at least one minute). Add baking soda (I always use fresh baking soda to ensure the best baking results), baking powder, and salt (if using unsalted butter) and mix. Add flour, oatmeal and chocolate chips. Mix with wooden spoon until combined (nice little arm workout). Bake at 350 degrees for 10-12 minutes.
Tips:
- The batter is very thick. I washed my hands extra well and "molded" each cookie into the shape I wanted it to come out as (so if you roll it into a ball and bake it, it'll come out as a ball - so I balled them up then flattened them a bit into the size I preferred).
- I use the air cookie sheets and after removing from the oven, let the cookies sit for about 5 minutes before transferring to a cooling rack. Because I like the inside of my cookies soft, I bake mine only until slightly golden on the outside - but that means the inside sometimes is a bit soft. So letting it sit lets it harden up on the outside. You may get a gooey, falling apart cookie if you transfer too soon.
Now get a a cold glass of your favorite milk and enjoy...yum! :)











