October 22, 2012

Brown Sugar Oatmeal Chocolate Chip Cookies

After a long week of a teething and cranky baby, between the three of our children these two teeth have been by far the worst teething moment ever. I am glad that these are finally out and he is not feeling so miserable anymore. Fingers crossed that the rest of his teeth aren't this torturous for him. With him back on his normal napping routine I am finally finding a few moments to share our FAVORITE cookie recipe!

My original recipe had peanut butter which I left out to make sure that I could serve them to friends of ours who have a nut allergy. I knew the recipe worked with the peanut butter but decided to give it a whirl to see how they turn out without it. I have to honestly say that I LOVE these SO SO much more then with the peanut butter! They are a great combination of rich & chewy but at the same time a perfect crispness to them that goes well with either  a cold glass of milk or even a hot cup of coffee. They keep so well and don't loose their texture or taste even after a few days of being in our cookie jar...not that they usually last very long anyway in our house!

I think I am going to have a hard time finding another cookie recipe to top this....but no worries I won't give up that quick!

Brown Sugar Oatmeal Chocolate Chip Cookies

1/2 cup butter, softened
3/4 cup brown sugar
3/4 cup sugar
1 egg
1 tsp vanilla extract
1 cup flour
1 tsp baking soda
1/2 tsp salt
1 cup each rolled oats and chocolate chips


Preheat oven to 375F and prepare your cookie sheets by lining them with parchment paper.

Cream butter with both sugars, until they are creamy. While the butter and sugars are mixing, combine your flour, baking soda and salt; set aside. Add egg and vanilla extract. After stirring in your egg and vanilla slowly start incorporating your dry ingredients. Mixture will start getting thick after adding in all your flour. Then add both the oats and chocolate chips at the same time. Stir just until incorporated.

Scoop dough using a TBS onto your cookie sheet leaving 2 inches in between each cookie because they do spread a bit.

Bake 8-11 minutes or until just lightly golden brown. Be careful not to over-bake these!!!
Cool on cookie sheet 2 minutes before moving them to a cooling rack.

Makes about 4-5 dozen (depending on size of spoon or scoop you use)

These also freeze well, you can either freeze them before you bake them or after they are completely cooled.
If you are freezing them before baking, scoop them onto your baking sheet and then put them into the freezer for about 30 minutes. Transfer them to a freezer safe ziploc and freeze until you are ready to bake them. When you are ready to bake them just pop them onto your cookie sheet while you are waiting on your oven to reach temperature. Baking time may increase by 2-3 minutes. It will depend on how long you leave them on your cookie sheet before baking.

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