Happy Thursday, friends! Today I want to share with you a new recipe I found for delicious Chocolate Chip Oatmeal Cookies, just in time for Christmas! I bet these will become a family favorite and a new tradition! Come check it out!
I found this recipe while my husband and I were staying at the lake for Thanksgiving. Let me tell you, they were SOOOO good! The recipe is from Sally’s Baking Addiction and she nails it! I’ll give you the recipe just as Sally makes it, but I’ll tell you now that I didn’t add the cinnamon or molasses, but both sound like amazing additions. (And mine were delicious!)
CHEWY OATMEAL CHOCOLATE CHIP COOKIES by Sally’s Baking Addiction
*1 ½ cups all purpose flour
*1 teaspoon cinnamon (optional)
*1 teaspoon baking soda
*1 teaspoon salt
2 sticks unsalted butter, softened at room temperature (I used salted and it was fine)
*1 cup packed brown sugar
*½ cup granulated sugar
*2 large eggs at room temperature
*1 Tablespoon dark molasses (optional)
*2 teaspoons vanilla flavoring
*3 cups whole rolled oats
*1 ¾ cups semi-sweet chocolate chips (I used 2 cups)
*1 cup chopped pecans (optional)
- Preheat oven to 350 degrees
- Whisk the dry ingredients together except for the oats, chips and nuts, and set aside
- In a large bowl using a mixer, mix the butter on medium until smooth, about a minute. Add sugars and beat on medium high about 2 minutes. Add the eggs, molasses, and vanilla and beat on high about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again until combined.
- Combine wet and dry ingredients.
- Add the oats, chocolate chips and nuts (the dough will be very thick.)
- Cover and chill the cookie dough for at least 45 minutes in the refrigerator
- Scoop the cookie dough balls. (about 3 tablespoons per scoop. They are BIG) Note: I used an ice cream scoop. Place cookie dough balls 4 inches apart on parchment paper and cookie sheet.
- Flatten the balls slightly with a fork or spatula
- Bake for 13-14 minutes until the edges are slightly brown. The center will still be soft.
- Remove from oven and cool for 5 minutes, then move to a wire rack to cool completely. ( I just removed the cookies on the parchment paper from the cookie sheet and allowed them to dry on the countertop.
- When completely cool, store the cookies in an air tight cookie tin and they will stay fresh for about a week
These cookies were some of the best ones I’ve ever tasted! You can also make the cookie dough ahead of time and store in the refrigerator for up to 4 days or 3 months in the freezer. I plan to make these for Christmas and I”m sure my family will love them! Let me know if you give these cookies a try and what you think! NOTE: Feature Photo credit: Sally’s Baking Addiction. The cookie below is mine. I wish I had one now to go with my coffee. Sigh…
Soon I will share with you some of our Christmas decor and some more recipes so stay tuned! Thanks for stopping by! Love to you all my sweet family and friends! xoxo Dell