Sunday Bake of the Week: Oatmeal Chocolate-Chip Cookies

Ever since I came accross this recipe over a year ago, this cookie has become a snacking staple in our house. They're so easy to make, increadibly delicious (despite being chok full of oatmeal-goodness!), and even though this recipe makes about 60 1 1/2 inch cookies, they never seem to last very long!

And every time I make these cookies, I'm reminded of the old Pringles commercials.... "bet you can't eat just one!"

Oatmeal Chocolate-Chip Cookies

1 1/2 cups all-purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
1 tsp salt
1 cup sugar
2 large eggs
1 tbsp vanilla extract
1 cup butter (the original calls for unsalted butter, but I've always used salted and had them turn out just fine!)
4 cups quick-cook oats
1 package (1-1 1/2 cups) chocolate chip

Combine the first 4 ingredients together in a very large bowl. Cut in butter, sugar, eggs and vanilla, and cream together with the flour mixture. The batter should still be fairly sticky. Add the chocolate chips and oatmeal. You'll be able to use a wooden spoon at first, but in order to have the oatmeal thoroughly combined you'll have to use you hands to mix the batter. Trust me, it's worth the messy hands.

If you need to you can add more oatmeal, but the cookies turn out better if the batter is still sort of sticky. It makes for crispier cookies. Shape the batter into small balls (about 1 1'2 inch in diametre) and place on a greased cookie sheet, and flatten them slightly with your palm. Bake for 14 minutes (or until they just start to turn golden) in an oven preheated to 350 F. Let cool on baking racks (if you can!), and enjoy!

I can usually get about 60 cookies or so, though it's hard to tell. The first batch is usually eaten before they're even cool, and each successive batch has several missing too!