After spending the majority of my weekend in the car, running errands, Sunday night the only thing that would make the weekend a teensy bit sweeter was a classic chocolate chip cookie. My normal Sunday routine is to make Peanut Butter Breakfast Smoothies for the week, so I couldn’t shake the taste of oatmeal from my pallet, hence my desire for chocolate chip cookies became a desire for oatmeal chocolate chip cookies and this recipe was born.
1 cup butter, softened
1 cup packed brown sugar
1 cup white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour (I used unbleached flour)
1 teaspoon baking soda
1/2 teaspoon salt
3 cups quick oats
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans (optional)
Preheat oven to 350 degrees and line cookie sheets with parchment paper.
In a large bowl, cream together butter, brown sugar and white sugar until smooth. Beat in eggs and vanilla. Combine flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats, chocolate chips, and pecans, one ingredient at a time. Scoop dough with a 1/4 cup size measuring cup and drop rounded dough onto the prepared cookie sheets.
Bake at 350 degrees for 12 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Makes 23 to 24 jumbo cookies.