What makes these cookies so different is their texture when they're baked, it's almost a sugary-crispy shell that melts in your mouth. Of course, the cookie dough is pretty good as well, I would know because I ate a ton of it! Aaron was good enough to wait until after the cookies were baked before he started munching!
Oatmeal Chocolate Chip Cookies
2 cups all-purpose flour
1 tsp baking soda
3/4 tsp baking powder
1 tsp salt
1 cup unsalted butter, room temp
1 cup granulated sugar
1 cup packed light brown sugar
2 eggs, room temp
2-3/4 cups rolled oats
1 cup mini chocolate chips
1. Preheat oven to 350. Measure dry ingredients in bowl and whisk to combine. Set aside.
2. Using a stand mixer, beat butter and sugars on medium speed for 3-5 minutes, until lighter in color and fluffy. Scrape the bottom and sides of bowl several times during the process.
3. While mixer is running, crack eggs into separate bowl and add vanilla. Reduce mixer speed to low and slowly pour in eggs. Scrape sides and bottom of bowl during the process.
4. Gradually add dry ingredients (in 2 to 3 additions) with mixer on low speed. Combine oats and chocolate in same bowl used for dry ingredients, then add to dough with mixer on low speed, mixing just until everything is well distributed. Often, it's easier to finish the mixing by hand using a stiff rubber spatula.
5. Drop dough by tablespoonful onto prepared cookie sheet. Bake for 10 minutes, rotating the pans halfway through baking time. The edges of the cookies should be golden brown, while the centers will appear blond and slightly underdone. Let the cookies cool on wire rack. Makes approximately 3 dz cookies.
Blueberry Pie... coming soon!