I know, I know, I talk a lot about how much we love cookies at this house. Well not only do we love cookies, but my guys continuously ask me to make the same cookies over and over again.
Considering I make LOTS of different cookies, it always kind of catches me off guard! Although they love pretty much any cookie I make, each of my guys has their personal favorite.
This cookie isn’t anything incredibly new or crazy, I simply experimented with the oat to flour ratio. This time I used less oats, and more flour. This is honestly a first for me. Usually I’m trying to get more oats and grains into the food we eat. Honestly, we love my regular Oatmeal Chocolate Chip Cookie recipe, I just wanted to play around today.
So, what did my guys think of these cookies? They definitely noticed something was different. However, they said they liked the cookies both ways. It’s pretty tough to go wrong with oatmeal cookies!
Oatmeal cookies, especially with any kind of chocolate, but NO raisins, will always be their favorite! 🙂
Chocolate Chip Oatmeal Cookies
1 cup (2sticks) butter, softened
1/2 cup granulated sugar
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking soda
3 tablespoons vanilla instant pudding, any brand
1/2 teaspoon salt (optional)
1 1/2 cups Quaker Oats (quick or old fashioned, uncooked)
1 1/2 cups chocolate chips, any variety
1. Heat oven to 350 degrees.
2. Beat together butter and sugars until creamy.
3. Add eggs and vanilla; beat well.
4. Add combined flour, baking soda, pudding mix, and salt; mix well.
5. Stir in oats and chocolate chips; mix well.
6. Drop by rounded tablespoons onto baking mat, or ungreased cookie sheet
7. Bake 10 to 12 minutes or until golden brown.
8. Cool 2 minutes on cookie sheet; move to wire rack to cool completely.
* If dough seems to dry add 2 tablespoons of milk, one tablespoon at a time
* Make sure you chill the dough for about an hour in the fridge before using.
Adapted from: Quaker Oats