A really great oatmeal chocolate Chip cookies can make a meal complete, can make a party a party and can make your loved ones say “wow that is really a great oatmeal chocolate chip cookie!”
Everyone makes Chocolate Chip cookies, and oatmeal cookies and oatmeal raisin cookies, but oatmeal chocolate chip cookies can really take your family and friends breath away when you follow these simple instructions.
At Cookie-Baker.com we try to give you the very best in recipes and oatmeal chocolate chip cookies are the simple to make cookies that will keep you coming back and trying more of your fine fun fantastic goodies!
This is really a very simple recipe, so without further chat, here is what you need!
INGREADENTS FOR: Oatmeal Chocolate Chip Cookies
1 cup salted butter, softened
1 1/2 cups sugar or 1 cup sugar and for slightly healthier alternative 1 cup Splenda
1 large egg
1/2 cup water
1 teaspoon pure vanilla extract
1 1/2 cup all purpose flour, not instant type
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pure ground cinnamon for that little added something
1/2 teaspoon ground nutmeg (trust us this makes these oatmeal chocolate chip cookies something to talk about)
3 cups quick-cooking oats, uncooked
1 (6oz) package semisweet chocolate chips
1/2 (3oz) package milk chocolate chips
Pre Heat Oven to 350 F
Beat butter at medium speed of an electric mixer or with a good wooden spoon by hand (recommended), and gradually add sugar, egg, water and vanilla and mix until creamy.
Combine flour, baking soda, salt, cinnamon, nutmeg, by folding gradually into the creamy mixture, then add the oatmeal and semi-sweet and milk chocolate chips folding well into the mixture, until all is one consistent mass.
Drop either teaspoons full for smaller oatmeal chocolate chip cookies or tablespoons full for larger cookies onto a nonstick cookie sheet.
Bake at 350 F for 10 to 12 minutes or until the tops get touches of golden brown.
Cool on the cookie sheets or move to wire racks to cool when warm until totally cool, then put in cookie jar or freeze for months.
This recipe yields 8 dozen small cookies or 5 dozen larger cookies.