Chocolate-chip Oatmeal Cookies



chocolate-chip-oatmeal-cookies-recipeHere is a great quick recipe I found on a site called spoonful.

Get the best of two classics with this two-in-one recipe. Crisp on the outside and chewy within, this cookie is buttery and chocolaty, but not too sweet. It’s also a great make-ahead recipe since the cookies keep well for up to five days in an airtight container.

What you’ll need

  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups old-fashioned rolled oats
  • 1 cup butter, softened
  • 1 1/2 cups (packed) light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • 2 cups (12 ounces) semisweet chocolate chips

How to make it

  1. Heat the oven to 350º F. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and oats.
  2. In a large bowl, beat the butter and sugar with an electric mixer until well blended. Beat in the eggs, one at a time, then the vanilla extract and milk. With a spoon or spatula, blend in the flour mixture and then the chocolate chips.
  3. Drop heaping tablespoons of dough about 3 inches apart on ungreased baking sheets. Bake for 10 minutes on the middle rack, then rotate each pan and bake for 2 more minutes or until golden. Cool the pans on wire racks for 5 minutes before removing the cookies to the racks to cool completely. Makes about 4 dozen.
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