Who doesn’t love a good oatmeal cookie recipe? I know I do! When I need my cookie fix, which is usually only one or two cookies, I will bake a batch then, eat a couple and then the rest gets mailed to someone special; usually our nephews. Lenny doesn’t like too many sweets laying around the house as he has absolutely no control and will devour the entire cookie jar. So treats are prepared wisely. If you have a hankering for a cookie, let me know, and I will send you a batch so I can get my baking fill in and it may be one of my favorite Oatmeal Chocolate Chip Cookies.
We have started a coffee mail delivery service. NO! Well, kind of, but only to my dad. I was trying to wean him off of a brand, that we will not mention here, and I started sending him a local roaster. Guess what? He LOVES their coffee so every month we send him a box of bean along with some cookies. I mean you need a cookie to go with that afternoon coffee. Am I right?
Leite’s Culinaria has the best oatmeal cookie recommendations, and I often refer to when I get the urge to bake an oatmeal cookie. I have only tried a few of the combinations, but every time the recipe is a hit out of the park, and people beg for more! I am a raisin oatmeal kind of gal, but my dad does not like dead grapes as he so lovingly refers to them as; so I add chocolate chips instead. Next time you are looking for oatmeal cookie inspiration head over to David’s lovely site!
Tip: I use this cookie scoop to make uniform sized cookies.
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Oatmeal Chocolate Chip Cookies
2 sticks unsalted butter, room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cardamon
1 teaspoon vanilla extract or 1 teaspoon of bourbon is good too
1 1/2 cups all-purpose flour
3 cups regular oats
1 bag of dark chocolate chips
Preheat oven to 350.
Line baking sheet with parchment paper.
In a large mixing bowl of your stand mixer beat the butter at medium-high speed for 30 seconds.
Add both sugars, baking soda and salt. Beat until combined, scraping the bowl sides every so often.
Beat in the eggs, cardamon and vanilla or bourbon.
Add the flour and beat well.
Then add the oats and the chocolate chips and mix well.
Drop the dough by tablespoons onto the baking sheet, spacing them 2 – 3 inches apart.
Bake for 10 – 12 minutes. It depends on how big your tablespoons are. You want the cookies to be lightly browned and the centers set. Cool on at the baking sheet for two minutes then transfer to a cooling rack.