When I first published this post, Calgary was going through a major flood. Schools closed for 4 days and then opened back up for only half a day to give students their report cards. We managed to rescue the end of the year bbq and I made this Oatmeal Chocolate Chip cookie recipe for dessert.
Now we are in the midst of another crisis that feels scary and overwhelming. Baking has always calmed me and now is no different. I made these cookies earlier this week and divided them between our family and our two neighbours (we dropped theirs on their doorsteps).
This recipe is a great bake to keep you feeling grounded. First, it is delicious, Second, it makes a LOT of cookies so you can share or freeze part of them. Or just eat them. I don’t judge.
When making this oatmeal chocolate chip cookie recipe, if you want a chewier cookie, bake it for less time. If you want a crispier cookie bake it longer. I find that I often think they are baked less than they actually are so if you want chewy, take them out early. Keep your cookies chewy by putting the end of a loaf of bread in the container with them. Replace as it dries out. It’ll keep your cookies nice and chewy.
- 1 cup butter, softened
- 1 1/2 cup brown sugar, packed
- 1 egg
- 1 tsp vanilla
- 2 cups quick cook oats
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups semi sweet chocolate chips
- Preheat oven to 350 degrees.
- In a large bowl, cream together butter and brown sugar.
- Add egg and vanilla and mix until creamy.
- Stir in oats, flour, soda and salt. Mix well.
- Fold in chocolate chips.
- Drop on to ungreased cookie sheets (or lined with parchment) by tablespoonfuls. I used a small cookie scoop (Pampered Chef).
- Bake for 8-10 minutes (less time for chewier cookie).
- Makes about 4 dozen cookies.
Nutrition Information:Yield: 48
Amount Per Serving: Calories: 120Saturated Fat: 3gCholesterol: 13mgSodium: 76mgCarbohydrates: 14gSugar: 8gProtein: 1g