Monday, April 28, 2014

Oatmeal Chocolate Chip Cookies

Did you have a great weekend? We sure did. Friday and Saturday, the weather was great! We spent lots of time outside and on the go. Friday night we enjoyed our first fire of the season, it was so relaxing.

Saturday was very busy and we were all worn out by the end of the day. We literally were on the go from early morning until bedtime. The girls had their last day of league bowling for the season, our middle child got to go horse back riding with her Girl Scout troop and we ended our day with our niece's birthday party.

So I was a little thankful for the crummy weather yesterday. It gave us a good excuse to come home right after church, get things done around the house and just relax a little.

Remember on Friday I mentioned these cookies? In attempt to warm up the house a little on that rainy, chilly day on Thursday; I did a little baking. These were the first on my list. The hubby loves chocolate chip cookies, but you know me. I don't like to make the same things too often.

Plus I can pretend these are healthier because of the oats added in, right? We love how thick and soft these are, yet just a little crunchy on the edges. They really do have almost a cake-like texture, which I'm sure some of you prefer. Oh and I think you'll love the subtle cinnamon flavor, it really does all meld together nicely. I think you better make a batch soon!

Oatmeal Chocolate Chip Cookies

1 stick butter, softened
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1-1/2 cups flour
2 cups old-fashioned oats
1/2 tsp cinnamon
1/4 tsp salt
2 tsp baking powder
1/3 cup milk
1 tsp vanilla extract
1 cup milk or semi-sweet chocolate chips

Preheat oven to 350 degrees. In a large bowl, cream together butter and both sugars until light and fluffy. Add in eggs and mix together well.

In another bowl, combine flour, oats, cinnamon, salt and baking powder. Gradually add into cream mixture. Alternate with the milk, combining well and ending with the dry ingredients. Mix in vanilla extract. Then fold in chocolate chips.

Line cookie sheets with silicone baking mats or parchment paper. Using a cookie scoop, drop dough onto sheets. Bake for 13-14 minutes, just until golden brown around the edges.  Remove from oven, let cool for 5 minutes or so and then remove to a wire rack to finish cooling.  Makes 2-1/2 dozen.

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