Oatmeal-Chocolate Chip Cookies
When I serve these cookies for a large crowd, I make the cookie dough balls and freeze them ahead. Add 2-3 minutes more if these are frozen, or thaw the dough balls on a cookie sheet for an hour or so before baking. Most cookies can be frozen ahead this way.
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Chocolate Chip Cookies
1 C (8 oz) Unsalted Butter, softened
1 C (7 oz) Sugar
1 C (7oz) Brown Sugar
1 tsp Vanilla
2 C (7.5 oz) Oatmeal, ground in food processor
1 ¾ C (8.5 oz) Flour, all-purpose, unbleached
1 tsp Baking Powder
1 tsp Baking Soda
½ tsp Salt
12 oz Chocolate chips, semi Sweet, milk chocolate, or white chips
1 ½ C Nuts, Macadamia or walnuts (optional)
1 C Dried Cranberries (optional)
Cream Butter and Sugar using hand mixer. Add eggs and vanilla, mix well. Fold in dry ingredients. Add Chocolate chips and other optional ingredients if desired. Using 1-1/8 inch cookie dough scoop, scoop 1” dough balls (size of a golf ball) place on greased cookie sheet. place on baking sheets 2 inches apart. Bake at 350F for 12-15 minutes or until edges are golden brown. Cool cookies on wire rack.
Makes 40 cookies