My kids had a rough week – tests at school and grueling after-school activities – so I wanted to give them a nice treat. I wanted to bake them oatmeal raisin cookies, thinking that it’s the healthier alternative to chocolate chip cookies (ha, ha). Lo and behold, I’m out of raisins. Plain oatmeal cookies would probably be viewed as punishment by my kids, so I searched the pantry for an alternative. All I could find were chocolate chips. Chocolate to the rescue! I didn’t think twice before measuring out 2 cups of chocolate chips for these cookies. I’ll try making granola-type cookies some other day.
They are best straight out of the oven, with their gooey, chocolatey charm. After setting out a few for the kids, I packaged the rest off to the freezer for another day. Nothing like a homemade treat later on the week, and the freezer extends their freshness. Just pop them in the microwave for about 15-20 seconds, and they are ready to serve.
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cookies
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- 1 cup unsalted butter, softened (2 sticks or a half pound)
- 1 cup firmly packed brown sugar
- 3/4 cup granulated sugar
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs (at room temperature)
- 2 tablespoons milk
- 1 tablespoon vanilla extract
- 2 1/2 cups uncooked oats (not steel-cut or quick cooking)
- 2 cups semi-sweet chocolate chips
Ingredients
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- Preheat oven to 375⁰F.
- With an electric mixer, cream butter and sugars until light and fluffy.
- In a separate bowl, combine flour, baking soda, and salt. Set aside.
- To butter/sugar mixture, beat in eggs, one at a time, until combined well. Mix in milk and vanilla. Gradually add flour mixture and mix on low speed until just combined. Stir in oats and chocolates chips.
- Drop by rounded tablespoons onto cookie sheets, leaving about an inch of space in between each dough mound.
- Bake 10-11 minutes or until golden brown around the edges. Remove cookies from pan onto a wire rack to cool.
