I stumbled on this recipe several months ago, back when I was trying to decide what to put in my Christmas baked good goody bags. I couldn't remember if I'd ever had them, and I certainly knew I'd never baked them before, so I decided to give them a shot.
How glad I was that I did. The cookies that came from this recipe were outstanding. They were crunchy, which is unlike a lot of chocolate chip cookie varieties I'd made, and they had a lot of chocolate in them, which is very much like a lot of chocolate chip cookie varieties I'd made. Plus, there was oatmeal in it, and whole wheat flour, so I could pretend that they were good for you.
Although the cookie didn't make the Christmas baked good cut, I did get compliments from friends that tried it then. One friend in particular asked me last week if I'd make them again for her. I love requests, as we all know, so this morning, bright and early, I put the dough together, baked it off, and had one fantastic cookie on my hands.
And then the cookies traveled to her house, where I conveniently left without them-because if I took them home, they would very likely have been eaten all at once. And three dozen cookies is a lot to eat at once!
...but if I had to, I would have done it. :)
"Mom’s oatmeal cookies" (recipe discovered from the Homesick Texan)
3/4 c. of butter, softened (I melted it, per usual)
3/4 c. of brown sugar
1 egg
1 tsp. vanilla
3 c. oats (not quick cooking)
1 c. whole wheat flour
1 tsp. salt
1/2 tsp. baking soda
2 cups of chocolate chips (or, if you like chocolate as much as I do, one entire 12 oz. bag of semisweet)
Preheat oven to 350 degrees
Cream together the butter, sugar and egg (if you can use a hand mixer, please do and save yourself some time!). Add the rest of the ingredients and mix well.
Place small balls of dough on a greased or parchment-paper lined cookie sheet and bake at 350 for 12-15 minutes. Let cool and enjoy.
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