Oatmeal Chocolate Chip Cookies
Do you ever get a craving for fresh-out-of-the-oven oatmeal cookies? The kind that are so moist and tasty that there’s rarely any leftovers by the end of the day? But then you try whipping up a batch and they always seem to be a bit on the dry side? Well you’re about to try a batch that will stay soft and moist all day like oatmeal chocolate chip cookies should!
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Here’s What You’ll Need:
Ingredients for Oatmeal Chocolate Chip Cookies:
- 1 cup butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 tbsp cinnamon
- 1 ½ cup flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3 cup oatmeal, quick-cooking
- 2 cups milk chocolate chips
- 2 large eggs
- 2.5 tsp vanilla extract
Preparation:
- Preheat your oven to 350 degrees.
- Mix the butter and sugars until smooth.
- Add in your eggs and vanilla and mix well.
- In a separate mixing bowl, mix all your dry ingredients except the chocolate chips.
- Add in your sugar mixture and blend well.
- Fold in your chocolate chips.
- Refrigerate your dough for roughly 10-15 minutes.
- Scoop cookie dough onto a lined or lightly greased cookie sheet, a couple inches apart.
- Bake for 10-12 minutes, until edges begin to turn golden brown.
- Cool and serve!
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Chocolate Chip Alternatives
While we are big milk chocolate chip fans, I also love a little variation in my cookies. I highly recommend trying this recipe with either butterscotch chips or peanut butter chips. Honestly, I can never decide which of the three is my favorite so I tend to split my batches when I’m craving different flavors. If you like pecans, you may also want to try my version of my mother-in-law’s butterscotch pecan buttermilk cookie recipe. You won’t be disappointed!
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Let us know how your cookies turn out!
~ Lisa