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.

My obsession for chocolate chip banana bread believe it or not was purchasing a loaf from the Forest Hill Shoppers Drug Mart. It was the perfect balance of sweet, yet salty and moist. My advice for this recipe is tweak it where you need to in order to get to perfection. Your perfection could differ from mine by a 1/2 teaspoon of more salt or less. On that note, take risks and enjoy! :”)

Prep Time: 2hrs

Ingredients
1 cup of granulated sugar (or regular sugar)
8 tablespoons unsalted butter (or salted based on your preference. I used salted once.)
2 large eggs
3 ripe bananas (1 cup of mashed bananas)
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/3 cup buttermilk
1/2 cup of chopped pecans (optional)
Semi-sweet chocolate chips (as many as desired or 1/3 cup is what I put)

Directions:

Preheat oven to 325 degrees F. Spray/Butter/Oil up a 9×5 inch loaf pan with a non-stick spray coating preferably.

Mix or blend together the eggs, butter, buttermilk, mashed bananas and milk.

Sift together the sugar, flour, baking soda, baking powder, salt and cinnamon. Add this to the mixture above and stir in desired pecans and/or chocolate chips. Mix well.

Pour into prepared loaf pan and bake 1 hour and 20 minutes. However, check up on the bread after an hour and do the toothpick test. If it comes out clean, it’s ready. From my experience sometimes it’s 1 hr 14mins or 1 hr based on maybe a miss-measurement of ingredients or the oven you use.

baker

Sweet & Salty Chocolate Chip Oatmeal Cookies

“I wanna bake something with chocolate from scratch”

Taste it, tweak it & make it yours.

Chocolate Chip Banana Bread