Oatmeal Chocolate Chip Cookies

These Oatmeal Chocolate Chip Cookies are a nice chewy cookie that you will love!

Preheat oven to 350 degrees.

2 cups old-fashioned rolled oats

2 cups flour

3/4 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1/8 tsp. cinnamon

Stir together oats, baking soda, baking powder, salt and cinnamon.

1 cup (2 sticks) butter, softened

1 cup packed light brown sugar

2/3 cup granulated sugar

In a separate bowl or your stand mixer bowl, blend the butter and sugars until smooth, about 2 minutes.

2 eggs, at room temperature

Add the eggs and continue to beat until fluffy, about 2 minutes.

1 tsp. vanilla extract

Blend in the vanilla extract.

Either using a wooden spoon or having your mixture on the lowest setting, add dry ingredients, half at a time.

2 cups semisweet chocolate chips

1 cup chopped walnuts (optional)

Mix in the chocolate chips and nuts.

Refrigerate  dough for 1 – 2 hours.

Drop dough by spoonfuls or use a cookie scoop.

Bake cookies at 350 degrees for 12 minutes.  When you take the cookies out, they should still look a bit under-cooked.  Don’t over-bake them!   Allow to cool on the cookie sheet for a few minutes and then transfer to a cooling rack.

FULL RECIPE WITHOUT PICTURES —

OATMEAL CHOCOLATE CHIP COOKIES

2 cups old-fashioned rolled oats

2 cups flour

3/4 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1/8 tsp. cinnamon

1 cup (2 sticks) butter, softened

1 cup packed light brown sugar

2/3 cup granulated sugar

2 eggs, at room temperature

1 tsp. vanilla extract

2 cups semisweet chocolate chips

1 cup chopped walnuts (optional)

Preheat oven to 350 degrees.

Stir together oats, baking soda, baking powder, salt and cinnamon.

In a separate bowl or your stand mixer bowl, blend the butter and sugars until smooth, about 2 minutes.

Add the eggs and continue to beat until fluffy, about 2 minutes.  Blend in the vanilla extract.

Either using a wooden spoon or having your mixture on the lowest setting, add dry ingredients, half at a time.

Mix in the chocolate chips and nuts.

Refrigerate  dough for 1 – 2 hours.

Drop dough by spoonfuls or use a cookie scoop.  Bake cookies at 350 degrees for 12 minutes.  When you take the cookies out, they should still look a bit under-cooked.  Don’t over-bake them!   Allow to cool on the cookie sheet for a few minutes and then transfer to a cooling rack.