This is a recipe, adapted slightly, from one my mom made when she was baking for teen-agers and I did the same, usually doubling the recipe and mixing it in the large (Braun) mixing machine, using the hook attachment for mixing in the dry ingredients.Ingredients:
- 1 cup butter, room temp.
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 3/4 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups oatmeal
- 1 cup chocolate chips
- 1 cup sliced almonds (optional)
Method:
- Beat butter, adding sugar, eggs and vanilla, until well mixed.
- In a small bowl, mix dry ingredients together and then add to wet mixture, stirring until thoroughly mixed in.
- Add oatmeal, chocolate chips and almonds.
- Drop by tablespoons onto cookie sheet and bake at 350° F for 11 minutes or until barely golden in color.
great cookie recipe ~ I learned that trick years ago, it really doe make all the difference :)
ReplyDeleteNever heard of that "technique" but will have to give it a try. Thanks for the recipe and the tip.
ReplyDeleteWill bake some today! and try out the 'new' technique :) MGCC is a blog I visit almost every day!
ReplyDeletei just made a recipe almost identical to this the other day, but with raisins. i think next time, I'll go with this recipe and try the technique to keep them chewy (i usually undercook them slightly for that chewy texture).
ReplyDeleteI just received a new recipe from a friend, similar to this. Except it called for an even amount of choc chips and skor bits, omit the nuts, and substitute coconut. The coconut & skor bits make it crunchy, but the "bang" makes it chewy-great combination!
ReplyDeleteBTW, like your blog a lot!!!
Those are beautiful cookies- and w/ oatmeal I can justify them as being a healthy snack! Thanks!
ReplyDeleteGreat recipe! I love the idea of putting almonds in...I'll be sure to try that. I make a cookie that is similar, and to make it more healthy, I use whole wheat flour in place of the white, and substitute 1/4 cup of ground flax seeds in place of 1/4 cup of oats. The flax seeds have a nice "nutty" smell, but other than that there is no noticeable difference!
ReplyDeleteSaw this recipe this morning, and tackled it a while ago. They are kid approved!! Thank you so much! It's nice to find recipes for things I already have on hand! Made it with out the nuts though, if had had some pecans I would have definately added those.
ReplyDeleteI must try your cookie recipe tonight to take to the older women in our church tomorrow. Thanks for the recipe.
ReplyDeletemy son & I made these today with my new Kitchen Aid mixer! They are wonderful!!!!
ReplyDeleteI must try these soon when my granddaughter is here to help.At 4 she is an expert on baking Chocolate Chip Cookies,or so she thinks.
ReplyDeleteBlessings,Ruth
That is a neat hint! I'll have to try that because I looove chewy cookies. And my mom is always on the lookout for the 'ultimate' chocolate chip oatmeal cookie recipe. I guess her grandmother's were the best ever and nothing else has ever lived up. So I figure I'll give it at least one more go!
ReplyDeleteLove that trick!
ReplyDeleteI've been doing it ever since I saw Ina Garten do it with her brownies. Works wonders for that chewy texture!
This cookie recipe is a must try - your blog is very special and I will add to my favorites to visit often.
ReplyDeleteThank you for sharing.
Oatmeal cookies are always good..I can't pass up a good recipe! Thank you.
ReplyDeleteI made these...they are so delicious and they freeze nicely.
ReplyDeleteGrand kids loved these.
so do you drop the cookies on a greased pan or non greased or parchment paper? i've always had trouble making my cookies look as good as they taste:)
ReplyDeleteI grease the pans lightly with shortening.
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