A few months ago, I became kinda obsessed with finding the perfect oatmeal cookie recipe. I tried Martha’s (too dry), Rachael’s (too cinnamony) before I finally asked someone I should have checked with in the first place: Another mom. One playdate, Elizabeth (mom of Sophie) brought the most yummy oatmeal cookies over to our house, and luckily she was willing to share her secret recipe. Like many things (such as banana bread) it tastes especially good thanks to the addition of — what else — chocolate chips. Click through to the next page for the recipe. I make these whenever I need to bring dessert for a crowd! — Angela M.
Oatmeal Chocolate Chip Cookies
Preheat oven to 350 – place rack in upper third of oven
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Beat on medium until well blended:
1/2 pound unsalted butter, softened
1 1/2 cups packed brown sugar
1/4 cup sugar
2 large eggs
2 2/1 teaspoons vanilla
Stir flour mixture into butter until it is well-blended and smooth.
Stir in 1 cup of chocolate chips
3 1/2 cups old-fashioned rolled oats
Drop dough by heaping tablespoons onto greased cookie sheets (or parchment lined), spacing about 3 inches apart.
Bake 1 sheet at a time, until the cookies are lightly browned and almost firm when lightly pressed in the center of the top — about 6-9 minutes. (Depends on oven.)
Rotate sheet halfway through for even browning.
Remove sheet to rack for 2 minutes before transferring cookies to racks to cool.