I couldn't help but make a killer chewy, super-easy oatmeal chocolate chip cookie recipe to commemorate this oh-so-important day :)
The Best, Super Soft, Chewy, Oatmeal Chocolate Chip Cookies!
- 1 cup room temperature butter (if your butter is cold, just pop it in the microwave on defrost for a minute or so till nice and soft)
- 1 cup packed brown sugar (light or dark is fine)
- 1/2 cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3 cups quick-cooking oats
- 1/2 cup milk chocolate chips
- 1/2 cup dark chocolate chips
Preheat your oven to 325 degrees.
Mix together butter, brown and white sugar, eggs, salt and vanilla until well creamed together and combined.
Next add flour and baking soda to the mix.
After flour is incorporated, add the three cups of oats, mix just until combined and then pour in both the milk and dark chocolate chips. Batter will be a bit sticky.
On an ungreased cookie sheet, use a cookie scoop and drop dough onto your pans. I like darker, non-stick pans, but I'm sure others would work well too.
Position your baking rack in the middle of your oven and bake cookies for 13 minutes.
I would start with 10 minutes, check your cookies and go from there. Mine needed 13 minutes for the perfect doneness.
Makes 2 dozen cookies.
Whatever you do, just make sure you don't OVER cook them. They should be slightly brown around the bottom, and still nice and blonde on the top.
The picture below shows what the cookies look like straight out of the oven (on the right). The cookies on the left are ones that have cooled on the cookie sheet for about 10 minutes.
As you can see, they continue cooking a bit on the pan after you take them out, so that's why you don't want to keep them in the oven too long.
These are seriously DELISH, and so soft that even after they're cooled they are perfectly lightly crisp on the outside and soft on the inside.
Try making them tonight after dinner... you won't be sorry!