We love cookies in our house. All kinds of cookies, really. Although my family doesn’t really think they like cookies with oatmeal these oatmeal chocolate chip cookies have become a fast favorite since I first made them a few months ago.
Sadly my kids are past the lunch box age but I still like to have after school treats or something special for report card day or other big days.
I made these during exam week in May. They didn’t last long. My kids took them to school for a snack and enjoyed them after they got home. They are good and chewy.
I used traditional oats and I recommend them over the quick-cooking variety. Recently my niece started her freshman year at college. When I asked my family what we should send her in a care package to let her know we were thinking of her my kids mentioned these cookies first.
We sent them to her last week and it seems she’s made some new friends. After all, who doesn’t love getting mail or care packages while they are away at school? They arrived in perfect condition so it’s good to know they ship well.
While the start of school is still more than a month away here some blogger friends and I are making some recipes for back to school. Back to school doesn’t just mean younger kids. College kids like treats and special meals when they come home to visit too. Check back all week long and follow me and the other bloggers on social media for updates.
- 1 cup flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 stick unsalted butter, room temperature
- ¾ cup light-brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1-1/4 cups rolled oats, traditional or old fashioned oats, but not quick-cooking
- 2 cups milk or semi-sweet chocolate chips (or 1 cup of each)
- Pre-heat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
- In a medium bowl with an electric mixer on high-speed, cream the butter, brown sugar, egg, and vanilla. Mix in dry ingredients until blended. Fold in oats and chocolate chips.
- Chill the dough for 20 minutes in the refrigerator.
- Drop cookies onto prepared baking sheets using a tablespoon scoop.
- Bake 15 to 18 minutes until the edges are golden but still wet looking in the middle.
- Remove from oven and cool on a wire rack.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 119Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 65mgCarbohydrates: 16gFiber: 1gSugar: 7gProtein: 2g
Nutrition information automatically calculated. Recipe author has not checked the calculations.