Sunday, February 22, 2015

oatmeal chocolate chip cookies

This was my mom's go to recipe for chocolate chip cookies when we were growing up. She found the recipe in our local paper well before I was born. Since then she's adopted a few different cookie recipes, but these are still my favorite. I love the oatmeal; it makes the cookie hearty and gives it so much texture. The original recipe encourages to add candy pieces, but we've never done so. To make them a little more colorful and fun you can swap some of the chocolate chips for M&M's.

Kensi and I were due for a baking date. So when asked if she wanted to do so muffins or cookies she jumped on the cookie wagon. I may have persuaded her a bit by talking about all the yummy chocolate chips and the fact that she could eat a few while we made the cookies. 

I cut the recipe in half because a full recipe makes 112 cookies. Yes, 112 regular sized cookies. We would often put them in a ziplock bag and toss them in the freezer and grab one or two for an afternoon snack. Mike, Kensi and I love the giant coffee shop sized cookies and make our own using an ice cream scoop. They are the best thing on earth on a cold winter day...or a rainy day, sunny day, windy day, hot day, cool day, warm day....really just any day. There's no magical kind of day you need to make these, just go make them and they'll make your {insert type of day} day magically delightful.
Also, there's a lot a sugar. It's a cookie. Get over it. Just don't eat them all. 

Newspaper Cookies:
Oatmeal Chocolate Chip
Makes 56 regular sized cookies or 20 large cookies, that is if you don't eat the dough
1/2 lb Unsalted Butter {2 sticks}, softened 
1 cup White Sugar
1 cup Brown Sugar
2 Eggs
1 teaspoon Vanilla 
2-1/2 cups Old Fashioned Oats
2 cups Flour
1/4 cup Wheat Germ (optional)
1 teaspoon Baking Soda
1 teaspoon Baling Powder
1/2 teaspoon Kosher Salt
2 cups Semi-Sweet Chocolate Chips

Preheat oven to 375 degrees {F}. Cream butter and sugars together. Add eggs and vanilla. 
Using a food processor or grinder, grind the oatmeal until it's a powder. I like to leave mine slightly piecey for a little more texture. 
In a separate bowl combine ground oatmeal, flour, wheat germ, baking soda, baking powder and salt. 
Slowly, add the dry ingredients into the creamed butter and sugar mixture. Mix until well combined. Then add in the chocolate chips. 
Line a cookie sheet with parchment paper and choose your cookie scoop size. Place cookie dough balls about 2 inches apart. These cookies spread quite a bit. If making large sized cookies and using an ice cream scoop, don't put more than 5 on a large cookie sheet. 
Bake regular sized cookies for 8 minutes. If making larger cookies, bake 12-14 minutes or until slightly golden on outside edges. 
These are incredibly awesome if you're a milk dunker like me. They. Are. So. Good. I hope you enjoy them as much as I do! 

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