Soooo… I have more oatmeal cookie recipes for you all! I don’t know, the weather just makes me in the mood for oatmeal cookies, any kind.
Here are a few of my favorites along with a new one you must try…
#2: Then, of course there is the oatmeal with peanut butter and M&M’s. The "Monster Cookie" if you will. Very addictive, so make them at your own risk.Click Here for the recipe.
#3: This ultimate oatmeal cookie is loaded with spices, chocolates, and nuts. YUM. Click Here for my recipe.
#4: And now…this cookie featured below is loaded with dark chocolate chips. Antioxidants anyone??
So, bottom line is…
You should probably get yourself some oatmeal right now.
Chocolate Chip Oatmeal Cookies
Makes about 2 dozen cookies
- ½ cup unsalted butter (1 stick), at room temperature
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 ¼ cup all-purpose flour (I use whole-wheat)
- ¾ cups rolled oats
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 ½ teaspoons cinnamon
- 1 ½ cups chocolate chips (I use dark chocolate)
- 1- 2 tablespoons milk (more if dough is crumbly or too dry)
- Preheat oven to 375.
- With mixer, beat butter and sugars until smooth. Add egg and vanilla, mixing well until combined, about 2 minutes.
- In a separate bowl wisk together flour, baking powder, salt, and cinnamon. Add to mixer with the mixer on medium speed. Beat in oats. Mix until dough comes together. Add in 1 tablespoon milk. If dough is still crumbly, add more.
- Fold in chocolate chips. Refrigerate for 20 minutes.
- Lightly press down on dough to flatten it on the baking sheets. Bake for 9-11 minutes, rotating sheets half-way through baking.
TIP: I used whole wheat, which creates a thicker cookie. If you want to use whole-wheat, the best option is Whole Wheat PASTRY flour. You find it in the baking section and it is lighter than regular whole-wheat flour. It is better for baking cookies.