Sunday, March 28, 2010

Oatmeal Chocolate Chip Cookies!

Despite my deepest craving for more Chocolate Chip Cookie Dough Truffles, I decided I would be a good little blogger and actually make cookies for the cookie blog. The amazingly delicious and supremely addictive cookie dough truffles will have to wait, even if it's just 24 hours.

So today I present to you with a classic recipe that no kitchen should be without: Oatmeal Chocolate Chip Cookies!

Now before I get to the recipe, I must share a secret or two. Despite the fact that I have known for at least a month now that all of my brown sugar has dried up and gone hard, I continually keep forgetting to save it and make it soft again.

Make it soft again, you say?

Why yes, you can save your brown sugar! It goes like this: simply put a slice of fresh bread in with your brown sugar overnight. Revisit in the morning, and proclaim with shouts of joy that your brown sugar is baking worthy again.

But Robyn, what if I'm like you and I've already started creaming the butter before realizing that my brown sugar is no good?

There's an immediate solution for that too! For each cup of brown sugar you had needed, subsitute it with a cup of granulated sugar and one tablespoon of molasses. The molasses will smell a bit of strong, but I promise that once all of the ingredients are mixed, there's no taste difference at all.


1 cup softened butter
3/4 cup white sugar
3/4 cup brown sugar, packed
2 eggs
1 teaspoon vanilla
2 cups all purpose flour
2 1/2 cups oats
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups chocolate chips

Preheat oven to 375 degrees F.

In a large bowl, cream together butter and sugars. Beat in eggs one at a time, then stir in vanilla. In a seperate bowl, mix together flour, oats, salt, baking powder and baking soda. Stir dry ingredients into creamed butter and sugar. Add chocolate chips.

Drop by round teaspoon onto ungreased cookie sheets. Bake for 9-12 minutes, depending on the size of your cookies.


Feel free to doctor these cookies to your liking. Add more or less chocolate chips (I use -gasp- only about 1 cup), use different kinds of chips, add some nuts, raisins, etc. Most importantly, eat copious amounts of raw cookie dough and lots of straight-from-the-oven-cookies.


  1. Oh man, those sure look tasty! Can I help you make the Chocolate Chip Cookie Dough Truffles? Please?

    Great first post, Robyn! :)

  2. Very nice. Looks a bit like the "Grandma Hill's Cowboy Cookies" recipe I use. One thing I discovered with that recipe - and it probably works just as well with this one - is that you can freeze the unbaked spoonfuls of dough and bake them later. You can even put a couple frozen dough balls in a toaster oven and get decent results. Nice to be able to have fresh-baked cookies on demand.

  3. Toaster oven cookies? That's...that's magical.