I feel like it’s been ages since I’ve baked cookies.  And you know what… it has.  I’ve made a few bars in the recent past, but not cookies.  You see, I have this bad habit.  I like cookie dough.  No, I LOVE cookie dough.  I just can’t be trusted with cookie dough or cookies in the house, so I need an occasion or an event to bring them to.  Finally, I found one.  A trip to the lake with my parents, The Boy, & little brother, seemed like the perfect reason to bake.

These cookies were the classic oatmeal chocolate chip.  Chewy & soft, with the melted chocolate chips inside.  Perfect combination of sweet & healthy (oats = healthy… right?).  These were a big hit on the lake, with everyone gobbling up more than a few.  I saved a couple balls of dough in the freezer to bake on demand… and a lot of them were enjoyed unbaked too!


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Oatmeal Chocolate Chip Cookies


as seen on Baking Bites, originally from the Frog Commissary Cookbook

Ingredients:

1 cup butter, room temperature
1 cup sugar
1 cup brown sugar
2 large eggs
2 tbsp milk
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 1/2 cups oats (rolled or “quick,” but not “instant”)
2 cups chocolate chips (about 12-oz.)

Directions:

Preheat the oven to 350F. Line a baking sheet with parchment paper.

In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract.

In a medium bowl, stir together the flour, baking soda, baking powder and salt. Either by hand or with the mixer on low speed, gradually beat the flour in to the sugar mixture until just incorporated. Stir in the oats and chocolate chips by hand.

Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread. Bake at 350F for 10-13 minutes, until golden brown at the edges and light golden at the center.

Cool on baking sheet for at least 1-2 minutes before transfering to a wire rack to cool completely.