Our Oatmeal Chocolate Chip Cookies

Back in April we made Oatmeal Chocolate Chip Cookies. I have no idea right off hand where I found the recipe, but it is listed at the end of this post. I did my usual and took out all the needed ingredients & items before Christian got home from school. This way as soon as he walks in the door and washes his hands we can get started and the cookies can be baking while we start homework.

Measuring the Vanilla Extract. Notice the Vanilla spilled all over the counter top. He was very careful, but accidents happen.

He went and got a towel to throw over his shoulder to be prepared for any possible future spills.


Pouring out the oats.


Oatmeal Chocolate Chip Cookies. Finished.


Christian's taste test.

Alexander's taste taste.

Oatmeal Chocolate Chip Cookies

Ingredients

2/3 2/3cup cup(150 mL) (150 mL) butter, softened
1 1cup cup(250 mL) (250 mL) packed brown sugar
1 1eggeggs
2 2tsp tsp(10 mL) (10 mL) vanilla
1-1/2 1-1/2cups cups(375 mL) (375 mL) large-flake rolled oats
1 1cup cup(250 mL) (250 mL) all-purpose flour
1/2 1/2tsp tsp(2 mL) (2 mL) baking powder
1/2 1/2tsp tsp(2 mL) (2 mL) baking soda
1/4 1/4tsp tsp(1 mL) (1 mL) salt
1-1/2 1-1/2cups cups(375 mL) (375 mL) chocolate chips

Preparation:

Line rimless baking sheets with parchment paper; set aside.

In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together rolled oats, flour, baking powder, baking soda and salt - stir into butter mixture until combined. Stir in chocolate chips.

Drop by heaping 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto prepared pans. Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until golden, about 12 minutes. Transfer to rack; let cool. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.)