I’ve searched for a long time for a recipe for chocolate chip cookies that taste great right after baking and still taste great the next day. Most recipes are great when eaten warm, straight out of the oven, but the next day they’re dry and crumbly. Bleah.
This recipe makes cookies that taste unbelievable when warm, and are still yummy and in one piece the next day. And, they have oatmeal in them, so they’re good for you, right?
Of course, in our house, chocolate chip cookies have a very short life. But sometimes we like to bake big batches so the kids have some for school lunches. That’s the goal anyway.
Note: Don’t let the kids eat any of the raw cookie dough. This is a good time to remind them of the dangers of eating uncooked eggs and salmonella.
1 cup butter (that’s 2 sticks), softened
1 cup brown sugar
½ cup white sugar
2 teaspoons vanilla extract
1 ¾ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
3 cups quick cooking oats
2 cups chocolate chips (semisweet or milk chocolate)
Preheat oven to 325 degrees.
In a large bowl, cream butter, brown sugar, and white sugar.
Mixing on low, add 1 cup of flour, then baking soda and salt, then the rest of the flour.
Using a large spoon, stir in quick oats, then chocolate chips.
Place heaping spoonfuls on ungreased baking sheets.
Bake for 12 minutes at 325 degrees.
Let cookies cool on baking sheets for a couple minutes, then move them over to a wire rack.
This is where the kids will all come, and want to sample them. Beware – these babies go fast.
Photo: by BackToTheCuttingBoard.