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Oatmeal Chocolate Chip Cookies

January 24, 2011

You will quickly learn that I have a chocolate problem.  I would call it a small problem, but that would be a lie.  I could blame genetics (go to a Happe get-together and you will understand) or lack of will power (why even go there) or the many studies that claim chocolate is good for you (there is no shortage of these…probably all published by chocolate manufacturers).  Whatever the reason, I have accepted it as part of my DNA.  With the acceptance comes the chocolate desserts, including these oatmeal cookies.  Oatmeal raisin cookies, no thank you, oatmeal chocolate chip cookies, yum.

This recipe mirrors so many other oatmeal cookie recipes that you would find online or in cookbooks.  Although it may not be unique, the cookies are delicious so I must share (my husband ate 7 of them today, so I think that counts for 7 votes?).  I sprinkled these with a little Turbinado sugar and also froze some of the dough to cook later.

Ingredients

1 cup butter, softened
1 1/4 cup packed light brown sugar
3/4 cup white sugar
2 eggs
2 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
3 cups quick-cooking oats
1 cup chopped pecans (or walnuts), optional
1 – 2 cups semisweet chocolate chips
Turbinado sugar for sprinkling, optional

Directions

  • In a large bowl, cream together the butter & sugars until smooth. Beat in eggs one at a time, then stir in vanilla.
  • Combine the flour, baking soda, salt & cinnamon; stir into the creamed mixture until just blended.
  • Mix in the oats, nuts & and chocolate chips. Refrigerate overnight or 2 days, if desired (and if time or taste buds permit).
  • Preheat oven 350 degrees.  Drop spoonfuls of dough onto baking sheets lined with parchment paper. Sprinkle each cookie with Turbinado sugar, if desired.
  • Bake for 10 – 12 minutes; cool on baking sheet for a couple minutes and then transfer to wire rack or tub.

These are best made small, like 2 bite-size.  Enjoy!

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