I think I bake cookies every month, if not every couple of weeks. Especially when it's cold or raining, but then again...I also love to open the windows and bake when the sunlight is pouring in too, so I suppose I bake as often as I can. Anyone else guilty of this?! The only *dilemma* is that my kids also LOVE to bake, and the thing is, they think they're really helping. And they're not. I feel like my life is a constant, "Reese, not yet," or, "Pierson, just be patient," while I juggle reading instructions, measuring ingredients, and helping them not dump flour and sugar all over the floor. But it's cute. And these memories are priceless, so lo and behold, we bake together often.
Here's the recipe for my absolute favorite oatmeal chocolate chip cookies, adapted from Liv for Cake's blog:
Ingredients
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt [I always eyeball this]
1 c unsalted butter at room temp [mine's typically colder than room temp but I warm it up a few seconds in the microwave and they turn out delish nonetheless]
1 c light brown sugar packed
1/4 c granulated sugar
2 eggs room temperature [I always pull from fridge because I forget to set them out!]
2 tsp vanilla extract
3 c rolled oats
2 c chocolate chips [I usually end up pouring in a whole lot more.....oops]
Directions
-In a medium bowl, whisk flour, cinnamon, baking soda, and salt. Set aside.
-In the bowl of an electric mixer, beat butter and sugars on med-high until pale and fluffy (approx. 3 minutes).
-Add eggs one at a time, fully incorporating after each addition, and beat on high for 1 minute. -Add vanilla.
-Turn mixer to low and add flour mixture, mix until combined.
-Add the oats and chocolate chips. Mix until just combined.
-Chill dough in the fridge for an hour (optional, and I did 30 minutes)
-Preheat oven to 350F and line a baking sheet with parchment paper.
-Using a small cookie scoop, place cookies on baking sheet 2" apart.
-Bake for 8 mins or until edges are lightly browned but center is still soft and unset.
-Cool for 5 minutes on baking sheet, then transfer to cooling rack to cool.
I could eat these for breakfast, lunch, AND dinner. And honestly, I had two for my breakfast this morning. Make them, share how they turned out, and have fun baking!!
PS: I never put raisins in these. I love the texture from the oats, but I don't particularly care for an oatmeal RAISIN cookies, so I just use a ton of chocolate chips instead ;)
