Hands down these chocolate chip oatmeal cookies are my favorite everyday cookies. I love that the batch makes a million so you can freeze half of it and have cookies all the time, I love that they have oats in them so they are nice and substantial and I love that I can mix up the recipe here and there and make awesome new cookie combinations. The recipe comes to me from my mother in law, she would always have these cookies baked fresh on report card day for her kids when they arrived home, what a cute tradition, right? I guess I make them waaaay to often for them to be seen as special report card day cookies but heck I don’t care I would eat them everyday if I wouldn’t feel guilty. 🙂 I guess I’ll have to come up with another cute thing to do on report card day when we get to that point, and for now I’ll enjoy these cookies pretty much anytime I can.
So the recipe makes a ton of cookies, like 6 dozen medium to small size cookies. So when I’m mixing up a batch I either half the recipe if I’m being lazy or I roll all the dough out into balls, bake what I need at the time and then freeze the rest. Its awesome because at any given time I usually have a gallon size freezer bag of cookie dough balls in my freezer just waiting to be whipped up for a treat. If you freeze dough like this when you are ready to bake a few take the amount you want to bake out and let them thaw to room temperature for about 20 minutes and then bake them.
Before making this recipe I had never had oats in my chocolate chip cookies, and now I’m hooked, I can’t even eat a regular chocolate chip cookie and really enjoy it! I also love to play around with this recipe, using it as a base and changing or adding ingredients. You can see an example of that with these chocolate chip oatmeal cookies with hidden veggies and whole wheat, my husband however is a strict traditionalist and hates it when I mess with his mom’s recipes. 🙂
Chocolate Chip Oatmeal Cookies
by Handmade in the Heartland
Ingredients (6 dozen medium to small cookie)
2 cups white sugar
2 cups of brown sugar
4 sticks of butter
1 tablespoon vanilla
2 teaspoons baking soda
1 teaspoon baking powder
4 cups of oats
5 cups of flour
2 ½ – 3cups of chocolate chips
Preheat your oven to 350. In the bowl of a stand mixer beat the butter until smooth with the paddle attachment. Add in the sugar and cream until smooth and incorporated. Add the eggs and then the vanilla, baking soda & baking powder. Mix until all combined. Add the flour and mix until incorporated, sometimes I only add 4 1/2 cups of flour because if it seems overly dry. Last add the oats and chocolate chips and mix until combined.
Scoop out around a tablespoon or little more and form into a ball. Place dough balls on a Silpat lined cookie sheet about an 1″ apart. Bake for 8-9 minutes. Remove from oven and let cool. Enjoy! (Read all about why I love my Silpat HERE)