My cousins and I loved making this when we got older and we even learned to get creative with the batter. Instead of just making oatmeal chocolate chip, we would add M&M’s, raisins, pecans, shredded coconut, or any other mix ins we really liked. It was a fun way to personalize our cookies and make them extra delicious and believe me, we enjoyed them! These are a great breakfast too as they are full of oatmeal that will fill you up for quite a while.
Check out what our friends over at Just So Tasty had to say about this:
“These soft and chewy oatmeal chocolate chip cookies are made with brown sugar, old fashioned oats, chopped walnuts & lots of chocolate chips for the perfect bakery-style cookie. You’ll love how easy they are to make!”
Oh goodness, yes! These are absolutely amazing!
Ingredients
1 and 1/4 cup Gold Medal all-purpose flour
3/4 teaspoon baking soda
1/2 to 1 teaspoon cinnamon ,to taste
1/4 teaspoon salt
3/4 cup unsalted Land O’ Lakes butter ,melted and cooled to room temperature
3/4 cup packed Domino brown sugar
1/2 cup granulated Domino sugar
1 tablespoon honey
1 tablespoon vanilla
1 large egg
2 and 1/2 cups Quaker old-fashioned oats
1 and 1/4 cup Hershey’s chocolate chips , your favorite kind
1/2 cup chopped walnuts , optional but recommended
Instructions
In a large bowl whisk together the flour, cinnamon, baking soda & salt. Set aside.
In a separate large bowl using a hand held or electric mixer on medium speed beat together the melted butter and sugars; then add in the honey, vanilla and egg and continue beating until combined. Turn the mixer down to low and beat in the flour mixer until almost combined.
Turn off the mixer and scrape down the sides of the bowl. Add in the oats and beat on medium speed until combined. Then turn off the mixer and stir in 1 cup of the chocolate chips and the chopped walnuts.
Form the dough into balls of about 1/4 cup using a dry measuring cup or an extra large cookie scoop, set on a plate and cover with clingfilm. You should get about 18-22 very large cookies. Refrigerate for at least 2 hours.
When you’re ready to bake, preheat the oven to 350F degrees. Line your baking sheets with parchment paper or a silicone baking mat and place the cookies at least 2 inches apart. Bake for 12-14 minutes until the tops of the cookies look almost set. Remove from the oven and dot the tops of the cookies with the remaining 1/4 cup of chocolate chips.
Allow to cool on the cookie tray for 10 minutes before transferring to a wire rack to continue cooling.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Make sure dough is chilled before baking.
Thanks again to Just So Tasty for this amazing recipe.
