A few weeks ago when I was a cookie baking fool, this is one of the batches I baked up. This is your standard oatmeal cookie, but I often find comfort in simplicity so I thought they were great. I think next time I would jazz them up by adding a touch of cinnamon or some other spice, but otherwise, these are perfectly fine as is. I must say that after this cookie project, I'm definitely becoming a bigger fan of baking cookies which to me have always seemed a bit boring in the past. I think there is room for trial and error and a chance to make something ordinary into something extraordinary!
Oatmeal Chocolate Chip Cookies
(From The Parsley Thief)
Makes about 4 dozen cookies
2 cups all purpose flour
2 cups old fashioned oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
3/4 cup sugar
3/4 cup plus 2 tablespoons (packed) dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups mini semisweet chocolate chips
Preheat the oven to 350 degrees
In a medium bowl, whisk together the flour, oats, baking soda, baking powder, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy, about 2-3 minutes. Add the flour and oat mixture into the butter and sugar and mix until just incorporated. Fold in the chocolate chips by hand.
Scoop the dough out by the tablespoon-full onto parchment or foil lined baking sheets. Bake 10-12 minutes, rotating the pan halfway through. Let the cookies cool on a wire rack.