Hi rouge & whimsy readers! I'm Gina from
{Acute Designs} and I am so happy to be here today while Erika is frolicking around Europe. I mean, how jealous are you?? I, for one, am super jealous.
Today I am going to share with you guys one of my all-time favorite treats - Oatmeal Chocolate Chip Cookies.
When I was a kid, my grandma would visit us and bake and bake and bake and
bake. One of her specialties was oatmeal chocolate chip cookies. She would make about a million batches and freeze them so we would have cookies for months after her visit had ended. Once we went to my uncle's house after she had passed away and he still had cookies in the freezer....true story and yeah, a little creepy. But whatever, they were still amazing!
It was my dad's birthday last week and he loves oatmeal chocolate chip just as much as I do, so I whipped up a batch of these cookies and sent them off to him. Well, I sent him about two-thirds of the batch, I ate the rest in less than a day. I have
no self control when it comes to sweets. I should probably stop baking so much.
Oatmeal Chocolate Chip Cookies {adapted from
The Cook's Illustrated Cookbook
}
-1 1/2 cups all purpose flour
-1/2 teaspoon baking powder
-1/4 teaspoon salt
-1/4 teaspoon nutmeg
-16 tablespoons {two sticks} butter, softened
-1 cup packed light brown sugar
-3/4 cup white sugar
-2 eggs
-3 cups old fashioned oats
-1 cup dark chocolate chips {or whatever ind you prefer...dark chocolate are my favorite}
1. Pre-heat the oven to 350 degrees and line two cookie sheets with parchment paper.
2. In a bowl, whisk together the flour, baking powder, nutmeg, and salt. Set aside.
3. Using an electric mixer, cream together the softened butter and sugars for about 3 minutes. Add in the eggs, one at a time, and mix until incorporated - less than a minute. Finally, with the mixer on low, add in the dry ingredients, then the oats, until just combined. Fold in the chocolate chips.
4. Using your hands, roll the dough {about a tablespoon at a time} into balls and line on the cookie sheets. Bake for 8 minutes, then rotate the pans and bake for another 8 minutes. Take these out of the oven once the edges start to slightly brown. These cookies are thick, so if they are over-baked they will get hard. Let the baked cookies cool on the cookie sheets for about two minutes, then transfer to a plate to cool.
This recipe will make about 45-50 cookies.....enjoy!
xo,
Gina
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