After the Valentine's Day chocolate overdose, you'd think I might slow down with the chocolate and bake just a regular raisin oatmeal cookie. But I'm not in the mood for regular, and I made my go-to oatmeal cookies recipe with a hint of chocolate. Chocolate chips that is. It's interesting to see how just a small change of ingredients like that makes the cookies entirely different: adding raisins to this recipe makes them taste very hearty, and deceptfully healthy. While adding chocolate chips makes you feel like you're eating a very bad, naughty cookie that packs on the pounds as you are. But this is a baking-blog, and baking mostly involves calorie-studded goods, so I hope you don't mind me boosting about this sinfully delicious recipe! Rating: 4.5 out of 5.
Chocolate Chip Oatmeal Cookies: Quaker Oats®
- ½ pound (2 sticks) margarine or butter, softened
- 1 cup firmly packed brown sugar
- ½ granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt (optional)
- 3 cups rolled oats (quick or old fashioned, uncooked)
- 1 cup chocolate chips
- Heat the oven to 350°F.
- Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and chocolate chips; mix well with a spatula or wooden spoon.
- Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet. Remove to wire rack.
And let's take a moment to gush about my new paper straws! ♥
I ordered them from Sweet Table Shop, and they came in the cutest package!