Oatmeal Chocolate Chip Cookies

I can’t believe it!  I’ve been posting my recipes for a week and a half and on Thursday I had 75 views!  I’m completely floored!  Thank you to everyone who has been visiting my blog, I will keep posting recipes and trying to impart bits of my personality into this.

To celebrate my itty bitty bit of success, I made cookies!  My all time absolute favourite cookies!  Oatmeal chocolate chip!  They’re soft, chewy and chocolaty.  They’re great on their own or with a nice big glass of milk (or if you’re not into milk, almond milk – I’ll be posting a recipe for that in the next few days).

Oatmeal Chocolate Chip Cookies

Makes 18 large or 36 regular cookies

3/4 cup butter, at room temperature

3/4 cup brown sugar, lightly packed

2 eggs, at room temperature

1 tsp vanilla

1 cup flour

1 1/2 cups large flake oatmeal (not quick cooking)

1/2 tsp salt

1 tsp baking powder

1 cup chocolate chips

Preheat the oven to 350°.  Cream together the butter and brown sugar in a large bowl until it is fluffy and has a uniform texture.  Beat in both eggs and the vanilla.

In a separate bowl, mix the flour, oats, salt, baking soda and chocolate chips.  Add the dry mixture to the wet mixture all at once.  Beat gently until it is almost combined, but streaks of flour remain.  Finish mixing the dough by hand to avoid over beating.

Drop the cookies by tablespoonfuls (for regular sized cookies) or heaping tablespoonfuls (about 2 tablespoon’s worth, for large cookies) about 3cm apart on an ungreased cookie sheet.  Bake in the bottom and top thirds of the oven for 8-10 minutes (regular cookies) or 10-12 minutes (large cookies) rotating the pans halfway through, or until the tops no longer look wet and the ends of the cookie are lightly browned.  Let the cookies cool on the sheet for 3 minutes before eating them.

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