This is an easy-to-make recipe and it makes a ton of cookies! Mine are bite-sized but you can make them larger. I use some whole wheat flour in this mix- not all whole wheat flour and I use real sugars. I am not a sugar-substitute kind of person. Real butter is also used. Shortening is something people use in cookie recipes but then you need to alter the amount of sugar for flavor.
Nestle makes dark chocolate chips for baking and I am in love with these! Dark chocolate is healthier so you can fool yourself and say these are healthy cookies!
Here is the recipe for these tasty and chewy oatmeal chocolate chip cookies.
½ lb. butter (2 sticks) softened
1 cup firmly packed brown sugar
½ cup granulated sugar
1 teaspoon vanilla
1 cup all purpose flour
½ cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt (you can leave this out)
3 cups Quaker Oats (quick or old-fashioned-uncooked)
1 cup Nestle dark chocolate chips (use more if you like)
Preheat your oven to 350 degrees
Butter must be soft. If butter is ready, beat it together with the sugars until it is creamy. I use my electric hand-held mixer for this.
Add the eggs and vanilla and beat it together- again using the mixer.
In a separate bowl, add the flours, baking soda, cinnamon and salt and mix together.
Take the dry mixture and add it to the wet mixture. Use a spoon to mix it together.
Add in the oats and chocolate chips and stir together well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake for about 10 to 12 minutes or until golden brown. Baking time is determined by the size of the cookies.
Cool and enjoy!
This recipe makes about 4 dozen cookies. Make them smaller and you will have closer to 6 dozen. Store unbaked cookie dough in sealed container in refrigerator and use with 3 days. Dough probably can be frozen also.