Oatmeal Chocolate Chip Cookies

This is younger daughter...guest posting.

I was hankering for some dessert on Sunday and all mom had in the house was six-month old Oreos, and McVities Digestive Wheat Biscuits.  As usual. 

Ew.

So I decided to make Oatmeal Chocolate Chip Cookies from scratch.

I found the recipe on the Quaker Oatmeal can or box or whatever it’s called.  Mom took photos for me.

Making oatmeal cookies is a great way to use the half can/box of oatmeal in your cupboard that you can’t bear to throw away.  Plus, oatmeal reduces cholesterol…or so the can says.

Use a small ice cream scooper to gather up the perfect amount of dough to plop it on the cookie sheet right where it belongs.

Vanishing Oatmeal (Chocolate Chip) Cookies

(makes 4 dozen cookies)

½ cup plus 6 tablespoons of butter, softened
¾ cup of firmly packed brown sugar
½ cup granulated sugar
2 eggs
1 teaspoon vanilla
1 ½ cups of all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
3 cups of quick oats
1 cup of chocolate chips or raisins

Heat oven to 350°. 

In a large bowl, beat butter and sugars on medium speed using a mixer, until creamy.

Add eggs and vanilla; beat well.

Add combined flour, baking soda, cinnamon and salt; mix well.

Add oats and mix in by hand.

Add chocolate chips or raisins.

Drop dough on ungreased cookie sheets.

Bake 8-10 minutes or until light golden brown.  Cool 1 minute on cookie sheet then remove to wire rack. 

 Some of these cookies got a little bit too friendly while in the oven!