I have been a HUGE fan of Dad’s chocolate chip and oatmeal cookies for as long as I can remember. Recently I found them in the chewy kind and I just fell deeper in love. With a cold glass of milk, you can easily eat a half a box. Or at least I can.

Then one day my…

“I wanna bake something with chocolate from scratch”

feeling kicked in and my husband suggested I take a shot at baking these yummy creations. After two bakes, we have mastered the very best chocolate chip and oatmeal cookie recipe.

I know I’ve said this before in my previous recipes. I mind as well make a motto of it.

Taste it, tweak it & make it yours.

Everyone likes a different amount of salt or chocolate or whatever it may be in their food. So choose accordingly. Take risks, baking should be fun!

Ingredients

1 cup unsalted butter, softened
1 cup light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons of vanilla extract
1 3/4 all-purpose flour
1 tablespoon of baking soda
3 1/2 cups of quick cooking oats
1 teaspoon of salt
1 cup of semi-sweet chocolate chips OR milk chocolate chips

Directions

Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Don’t over mix. Cream for about 4-5 mins by hand. This ensures your cookies don’t fall flat. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended.

Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto un-greased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

TIP: Chill the mix for 2 hours prior to baking and the cookies won’t spread.