If we had to pick a favorite cookie at our house, these Oatmeal Chocolate Chip Cookies would be the winners.
Hoping for low sugar recipe? Welllllll, this one isn’t so much low in sugar. This is the recipe I make when I have a house full of teenagers or college students. This is the recipe I make in bulk to keep in the freezer for all our cookie hospitality needs. This is the recipe that is my go-to because I can make it in my sleep. You can be sure I have definitely made these in my sleep before. What can I say?
My favorite things to do when making this recipe is 1) double it and 2) freeze cookie dough balls so I can bake them fresh as needed.
Once I’ve frozen the cookie dough balls, I transfer the balls to a gallon-sized freezer bag. When we want/need fresh cookies, we pull out a few and bake them. This saves a lot of time and dirty dishes! It also means I’m prepared for last minute guests. Need a quick dessert? All I have to do is pull out cookie dough balls and bake them. Perfect!
The Best Oatmeal Chocolate Chip Cookies
- 1 cup melted butter
- 1½ cups brown sugar or sucanat
- 2 eggs
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon vanilla extract
- 2 cups rolled oats
- 2 - 2½ cups whole grain flour (I use freshly ground hard white wheat)
- 2 cups chocolate chips
- In a large mixing bowl, stir butter and sugar together.
- Add eggs, baking soda, salt, and vanilla and stir well.
- Mix in oats and flour (starting with 2 cups of flour and adding more until correct cookie dough consistency is reached)
- Fold in chocolate chips.
- Scoop dough onto a cookie sheet leaving 2 inches between each scoop.
- Bake in a 350 degree oven for 10-12 minutes or until cookies are golden brown.
Bonus: This recipe calls for whole grain flour! This doesn’t really make the cookies healthy, but at least all the ingredients are real food. That counts for something!
What’s your favorite cookie recipe at your house?
