CHOCOLATE CHIP OATMEAL COOKIES

In honor of National Chocolate Chip Cookie Day I decided to make my favorite chocolate chip cookie recipe. It's a unique recipe, using dark brown sugar and almond extract and the oatmeal gives it a chewy texture which is what I love so much! 

I hope you enjoy these as much as my family does!

Here's all you'll need.

Add the brown sugar and butter to the mixer. You can of course do this by hand, it just takes longer.

Cream away! It should look gooey and sticky and yummy when it's all creamed together. 

Add the eggs and extracts, mix well. 

Mix the baking soda, powder and flour together in a separate bowl and then dump them in here. I know this should be done in increments, but I like to just dump stuff in. 

The the oatmeal. It's really getting good now! I have to keep myself from eating it at this point. Mix well. 

Add the chocolate chips last and mix just until incorporated. 

Use a cookie scoop, this one is about 2T or a spoon to drop them onto a pan. 

Leave some space in between, these will spread out. 

After about 5 minutes in the oven, starting to spread out. Yummy!!

Bake just until firm and just starting to brown. If you want some crunch to them, cook for 1-2 minutes more. 

Transfer to a cooling rack to cool completely. Or of course, you can eat them warm too!

A whole stack of yummy cookie goodness! 

Chocolate Chip Oatmeal cookies

Ingredients

2 cups dark brown sugar

1 cup salted butter, softened

2 large eggs

2 tsp vanilla extract

1 tsp almond extract

2 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

2 cups quick cook oats

2 cups chocolate chips

Directions

Preheat oven to 350 degrees. Line cookie sheets with parchment or release non-stick foil.

In a stand mixer, using the paddle attachment, cream together butter and sugar until fluffy. Add eggs and extracts. Beat well. Mix together dry ingredients in a separate bowl and add to butter mixture. Add oatmeal and mix again. Then add chocolate chips and beat just until incorporated.

Using a small cookie dough scoop or a spoon, scoop out onto baking sheet. Bake 18-20 minutes or until the edges are just slightly browned for a chewy cookie. Cook for 2 minutes longer if you like a crunchy cookie. Let cool on cookie sheet for a couple of minutes, then carefully move to a cooling rack. Cool completely and enjoy!

Notes: You can also add 1 cup chopped walnuts and/or raisins to recipe. I like to use milk chocolate chips, but most chocolate chip cookies are made with semi-sweet.

Using a 2T cookie scoop, yield is about 48

Charene Whorton - CopperLanternCooking.com - 5/15/2012