They’re chewy, chocolaty, delicious and has oatmeal…so can I add healthy to the list?? LOL
These are one of Nelson’s favourite cookies and one of Jenevera’s favourites. When we bake them, they are SO easy as you just plop them onto a baking sheet.
These whip up really quick, and if you want them a little more structured, once plopped on the baking sheet, chill them in the fridge for 30 minutes before baking. If no time to chill, they are still incredibly delicious even when baked unchilled.
Ingredients:
- 1 cup butter, softened
- 1 cup packed light brown sugar or yellow sugar
- 1/4 cup white sugar (if you like them sweeter, then use 1/2 cup)
- 2 eggs, room temperature
- 2 tsp vanilla extract – this is our favourite brand of vanilla extra (so far)
- 1 1/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 3 cups quick-cooking oats – we like Large Flake Oats
- 1 1/2 cup chocolate chips of choice. We usually do a mix of semi-sweet and milk chocolate
- optional: 3/4 cup Chopped nuts ie chopped walnuts, cashews, almonds or pecans
Directions:
- Preheat oven to 325oF (unless chilling, then wait until chill time is up)
- In a large bowl, beat to cream together until smooth:
- softened butter
- brown sugar
- white sugar
- Add in eggs one at a time (I like to crack the eggs into a bowl before pouring into mixer to scoop out any rouge egg shells)
- Add in vanilla
- In a separate bowl, mix together:
- flour
- baking soda
- salt
- cinnamon
- Combine dry mixture into creamed mixture folding until just mixed by hand.
- Mix in oats, chocolate chips and optional nuts
- Drop by either heaping spoonfuls or we like using a small ice cream scooper onto an ungreased baking sheet. If you are planning on chilling for fuller, less spread out cookies, chill for 30 minutes after plopping onto the sheet
- Place into a preheated 325oF oven for 11-12 minutes or until edge of cookie is starting to lightly brown and crisp up. Your baking time depends on the size of your cookie.
- Allow cookies to cool on baking sheet for 5-6 minutes before transferring to a wire rack to cool completely
Fun ideas: Make super tiny cookies (adjusting the baking time) and create oatmeal cookie cereal! Or Make bigger cookies but tuck in a piece of brownie in the middle before chilling to make a “cookie-ate-my-brownie cookie”
Depending on the size of the cookies, this recipe yielded approximate 24 cookies.