A classic recipe. And for all you non-chocolate lovers, see the notes for a cinnamon-raisin version.
Chocolate chip oatmeal cookies
Cream butter and sugars together.
Beat in eggs and vanilla.
Stir in baking powder and soda, salt and flour until just combined.
Mix in oats, chocolate, and nuts.
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.
Let cool on cookie sheet for 1 minute.Cool on a rack.
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.