As I sit here writing this recipe on an empty stomach, I find myself salivating and ready to jump into the kitchen and make these absolutely wonderful oatmeal chocolate chip cookies. It's a recipe my mom's used as long as I can remember, and every time she makes them, a void in my soul is filled. The flavors of the oatmeal and chocolate chips warmly mingle in your mouth. Yum! Read on to learn how to make these "Choc-Oat-Chip" cookies.
What you need
- A big bowl. Most households probably have custody of a relatively large bowl, but if not, go to your local home-oriented store and get a nice-sized bowl to mix the below ingredients in.
- Cookie sheets and cooling racks. To bake any cookies, you'll likely need to get these, so if you don't already have cookie sheets and cooling racks, the decision to purchase them will certainly be a worthwhile investment.
- 1 cup (2 sticks) butter or margarine, softened (my mom insists on using real butter)
- 1 1/4 cups firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 tablespoons milk
- 2 teaspoons vanilla or imitation vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups oats (quick or old fashioned)
- 1 twelve-ounce pkg. semi-sweet chocolate chips
- Preheat your oven to 375Â°F.
- Beat butter, granulated sugar, and brown sugar until creamy.
- Add flour, baking soda, and salt; mix well.
- Stir in oats and chocolate chips; mix well.
- Drop rounded tablespoonfuls onto an ungreased cookie sheet. Make sure you keep a relatively good space between drops of cookie dough.
- Once the oven has reached the temperature of 375Â°F, bake for 9 to 10 minutes.
- Let cool for one minute on a cookie sheet, then move cookies to cooling rack. Let them cool long enough that they don't burn your mouth.
- Surrender to the temptation to eat these delicious oatmeal chocolate chip cookies!