Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Afternoon Tea, American Classics, Baked Goods, Comfort Food, Cookies, Desserts, Fall, Holiday Treats, Kid Friendly, Make Ahead, Parchment Cooking, Party Foods, Picnics, Snacks, Spring, Summer Fun, Tiny Bites, Vegetarian, Week Nights, Weekend Fun, Winter Warmth
Yields or Serves:
Tags: Afternoon Tea, American Classics, Baked Goods, Baking Soda, Brown Sugar, Butter, Chocolate Chip Oatmeal Cookies, Chocolate Chips, Comfort Food, Cookies, Dark Chocolate, Dark Chocolate Chips, Desserts, Eggs, Fall, Flour, Holiday Treats, Kid Friendly, Kosher Salt, Make Ahead, Old Fashioned Rolled Oats, Parchment Paper, Party Foods, Picnics, Snacks, Spring, Summer Fun, Tiny Bites, Vanilla, Vegetarian, Victoria Hart Glavin, Week Nights, Weekend Fun, Winter Warmth
Victoria’s Chocolate Chip Oatmeal Cookies
INGREDIENTS
2 1/4 Cups Unbleached Flour
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
1 Cup Brown Sugar
1 Cup Softened Butter
2 Eggs
2 Teaspoons Vanilla Extract
1 1/2 Cups Old-Fashioned Rolled Oats
1 1/2 Cups Dark Chocolate Chips
Preheat your oven to 350° F. In a large size bowl combine the flour, baking soda and kosher salt. Set aside. In a separate large bowl mix together the butter, sugar, brown sugar, eggs and vanilla extract. Beat until fluffy. If you are using an electric mixer then beat on medium for 1 minute. On a low speed add the flour mixture a little at a time. Mix for 1 minute. Add the old-fashioned rolled oats and dark chocolate chips and mix to combine. Cover a baking sheet with a piece of parchment paper. Drop spoonfuls of cookie batter on the parchment paper lined baking sheet. Bake for 10 minutes. Do not over bake. These cookies are best just a touch underdone. Remove from the oven and cool on the baking sheet for 5 minutes before removing. Remove and transfer to wire racks to completely cool. Transfer to a cookie plate and just try not to eat them all. Trust me… they won’t last long. Makes about 3 dozen.
