Hi there! Got a must-try baking recipe for you to kick off the week – Chewy Chocolate Chip Oatmeal Cookies. (Because what better way is there to tackle a Monday then with freshly baked goods – and chocolate?!)
But first, how was your weekend? The three of us hung around the house, lounged on the back deck by the pond (clearly Lincoln finds it as relaxing as we do…) visited with friends and family, and Mama even went on her first solo outing since the baby was born while the boys hung at home – whee! I can’t tell you how much a simple hour and a half trip to the grocery store, Target, and the bank does for the soul. I’m an introvert and could stay in the house for days on end by myself, however, yeah. That. Felt. Great. : )
But back to these cookies! I baked a batch this weekend for the nurses who watched over us at the hospital when Lincoln was born.
Can I just tell you, WE MISS OUR NURSES. So much!
Both Ben and I are beyond grateful for the wonderful, ’round-the-clock care we received during our stay at the hospital. We actually joked that if we could, we would return every year for family vacation. I mean dedicated attention, room service, advice, comfort, reassurance – bless their sweet, tender, and caring souls. Nurses rule!
So I baked the Chewy Chocolate Chip Oatmeal Cookies – a favorite cookie recipe of mine that I’ve been using since I was a kid – to deliver this week and properly thank them for taking such good care of us.
These cookies are slightly crispy on the outside, and fabulously chewy on the inside. (I’ll give you the secret to the combo below!) Stuffed full of sweet chocolate chips and chewy oats, it’s a tiny gesture of thanks compared to what they gave us, but I know the ladies will enjoy the mouthwatering treats nonetheless!
Start the cookies by beating together 1 stick margarine, 1/2 cup sugar, and 1/4 cup brown sugar. Now, I usually only use butter when baking, but I loooove margarine in this recipe. It’s what gives the cookies their fabulously chewy texture, vs a more crispy texture that butter would bring to the table. It doesn’t have to be softened either, which is great for making a batch of these cookies on the fly.
Next crack in 1 egg and add 1 teaspoon vanilla, then beat until combined. The mixture may look slightly curdled – it’s fine!
In a separate bowl, stir together 3/4 cup flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt, and then add to the wet ingredients in 2 batches, mixing until just combined before adding the next batch.
Finally, add in the mix-in must-haves – 1-1/2 cups old fashioned oats, and 6oz semi-sweet chocolate chips (which, FYI, is just half the chocolate chip bag!)
Scoop 2 Tablespoons worth of cookie dough onto baking sheets then flatten slightly and bake for 8-12 minutes, or until the outsides are golden brown, and the tops are set. Enjoy fresh from the oven (if possible!) for optimal, ooey, gooey, chewy cookie perfection!
Chocolate Chip Oatmeal Cookies
Makes 18 cookies
Adapted from Quaker Oats
1/2 cup (1 stick) margarine (or butter for a crispier cookie vs a chewier cookie)
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon vanilla
3/4 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups old fashioned oats
6oz semi-sweet chocolate chips
- Preheat oven to 350 degrees. Beat together margarine and sugars in a large bowl until combined. Add egg and vanilla then beat until combined (mixture may look slightly curdled.)
- In a separate bowl stir together flour, baking soda, and salt then add to wet ingredients in 2 batches, mixing until just combined before adding the next batch. Add oats and chocolate chips then mix until just combined.
- Drop 2 Tablespoons worth of dough onto cookie sheets then flatten slightly and bake for 8-12 minutes, or until golden brown around the edges and set on top. Rap baking sheet against a flat surface to deflate cookies then let cool for 2 minutes before transferring to a cooling rack to cool completely.
In other news…
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