This fall has been rough for us as we seem to have been battling a “forever” cold. Every time one seems to get over it, someone else gets it, and so on. I kind of figured this would happen with our new Kindergartner coming home with fun new germs. I was finally feeling a bit better and thought that a nice warm, sweet treat to fill the bellies may make everyone feel a little better. Plus, there is nothing better than the oven warming the house.

These cookies really have it all. While the classic chocolate chip cookie will hold a special place in my heart, these will most likely become the cookies that I make when we are making cookies for others, need that extra comfort, or I have a lot of chocolate chips on hand. That doesn’t seem like much of a challenge, but in my house it is. I’m actually the chocolate chip monster!

Back to the cookies. These are soft and chewy, yet have a nice little crunch to them. The rolled oats create a nice little nutty taste and there are plenty, I mean plenty of chocolate chips. With 2 sticks of butter and 3 cups of chocolate chips, can you go wrong? And since there is oatmeal in them, they are kind of good for you, right? You’ve got to give these a try. I really believe you’ll be thankful. The great part is the recipe makes a lot so what I do is make some and freeze some so when that inkling for more cookies comes, I can just pop them in the oven!

Chocolate Chip Oatmeal Cookies

Ingredients

• 2 stick unsalted butter, at room temperature
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1 Tbsp pure vanilla exttract
• 2 cups unbleached all-purpose flour
• 1 cup Rolled oats
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp kosher salt or 3/4 tsp table salt
• 3 cups (18 oz) Semisweet Chocolate Chips

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Preheat oven to 325 F. Lightly grease several baking sheets or line them with parchment paper.

Beat the butter and sugars until smooth. Add the egg, egg yolks, and vanilla one at a time, beating well after each. Whisk toether the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture. Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly. Stir in the chocolate chips.

Scoop* the dough onto the prepared baking sheets, leaving about 1 1/2″ t0 2″ between cookies.

Bake the cookies for 12 to 15 minutes, until lightly golden with slightly darker edges. Their  middles may still look a tiny bit shiny; that’s OK, they’ll continue to bake as they cool on the pan.

Remove the cookies from the oven, and as soon as they’re set enough to handle, transfter them to racks to cool.

Yield: 20 to 100 cookies, depending on size.

*A muffin scoop (1/4 cup) will make 20 large, palm sized cookies. A tablespoon cookie scoop (4 teaspoons) will make 50 medium cookies (2 3/4″ to 3″). A teaspoon cookie scoop (2 teaspoons) will make 100 small cookies (2 1/2″).

Source: Cookies for Kids Cancer via King Arthur Flour