A Classic Cookie: Oatmeal Chocolate Chip

Now, many will argue that the classic oatmeal cookie additive is raisins, not chocolate chips. That may be true but in our house chocolate c...

Now, many will argue that the classic oatmeal cookie additive is raisins, not chocolate chips. That may be true but in our house chocolate chips always trump raisins. My husband has a serious disdain for the dried fruit, which he calls "humiliated grapes" and always is so bummed whenever he bites into an otherwise delicious oatmeal cookie only to find a squishy culprit hidden inside.

So I bake oatmeal chocolate chip cookies instead!

This morning seemed like a good one to tackle a cookie recipe, it cheered both me and my daughter up after a rough night as she is fighting a particularly nasty cold virus. She's 2 and a half now and a master of the "stir and dump" part of cookie making. I love that she wants to be in the kitchen with me and can't wait til she gets a little older and I can teach her more!

Classic Oatmeal Cookies

Ingredients
1 cup brown sugar
1 cup white sugar
1 cup unsalted butter, at room temperature
2 eggs
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 tsp vanilla
2 cups all purpose flour
2 1/2 cups quick oats
1 cup semi-sweet chocolate chips or 1 cup raisins or craisins

Instructions

Preheat oven to 400 degrees. Prepare 2 cookie sheets by placing a piece of parchment paper on each or use a silicone mat.

Cream together the brown sugar, white sugar and butter using the paddle attachment on a stand mixer. Cream until light and fluffy, then add in the eggs one at a time and mix until combined. Add in the vanilla and mix for just a second or two.

In a separate bowl, mix together the salt, baking powder, baking soda and flour. Add to the wet ingredients in the stand mixer and mix until combined, scraping down the sides as you need to.

Mix in the oatmeal and chocolate chips or raisins or craisins (whatever add-ins you want)

Using a cookie scoop or rounded tablespoon, form dough into cookies and place on parchment-lined cookie sheets.

Bake for about 8-10 minutes (do NOT over bake), then let them sit for about 3 minutes. Slide the parchment (with cookies still on it) onto a cooling rack to finish cooling.

Adapted from Today's Mama

Click Here To Print The Recipe For Classic Oatmeal Cookies