A classic recipe. And for all you non-chocolate lovers, see the notes for a cinnamon-raisin version.
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Chocolate chip oatmeal cookies
Ingredients
Instructions
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Cream butter and sugars together.
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Beat in eggs and vanilla.
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Stir in baking powder and soda, salt and flour until just combined.
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Mix in oats, chocolate, and nuts.
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Refrigerate for at least one hour (can be kept in refrigerator for up to 2 days).
Or if desired, form cookie balls, freeze on a sheet and then store in a sealed bag in the freezer. Bake as follows directly from the freezer. -
Preheat oven to 350°. Roll dough into golf ball sized balls and baked for 8-10 minutes (10-12 for frozen dough)- Until golden brown, but still soft in the center.
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Let cool on cookie sheet for 1 minute.
Cool on a rack.
Notes
Cinnamon-Raisin version: Substitute 1 tsp of ground cinnamon and 3/4 cup of raisins for the chocolate. For a special treat, soak the raisins in 1/4 cup boiling water and 2 TBL rum for 15 minutes in a covered bowl.
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