Yes, this is another cookie recipe. I told you I’m addicted! Not much to say about these because they are just this recipe with chocolate chips instead of raisins. Ben declared these as his favorite cookies the night I first made these. (Here’s a hint: He says that about every cookie I’ve made lately!) Flattering, but proof that he’s easy to please.
I think these are best eaten right out of the oven. Just don’t burn your tongue. Instead, let them cool for at least 5 minutes then go ahead and indulge while the chocolate is still melted. Yum! You can also turn them into sandwich cookies, which is another one of Ben’s faves!
*Recipe update 3/17/11: I cut the cinnamon down from 1 1/2 teaspoon to 1 teaspoon and loved the turn out. Recipe reflects this new measurement below.
Oatmeal Chocolate Chip Cookies
1 cup butter, softened
1 ½ cups light brown sugar, packed
½ cup granulated sugar
1 tsp. vanilla extract
1 ¾ cups flour
1 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
¼ tsp. nutmeg
3 cups rolled oats
1 cup chocolate chips
Preheat oven to 375°.
In a large bowl beat butter, brown sugar, granulated sugar, eggs and vanilla with a hand held mixer until well blended. In a medium bowl combine flour, baking soda, salt, cinnamon and nutmeg. Add dry ingredients to butter mixture, stirring until just combined.
Fold in rolled oats and chocolate chips. Drop dough by rounded tablespoons about 2 inches apart onto a cookie sheet.
Bake for 8-10 minutes or until edges are lightly browned. Cool 2 minutes and remove to wire rack to cool completely.
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