Yield2dozen cookies (more or less depedning on how large you roll them)
Thick and chewy Oatmeal Chocolate Chip Cookies!
2 sticks (8 ounces, 1 cup) unsalted butter, at room temperature
1 and 1/2 cups light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, at room temperature
2 tablespoons milk
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 and 1/2 cups rolled oats (not instant oats)
2 cups semi-sweet chocolate chips
Preheat oven to 350 (F). Line two large baking sheets with parchment paper; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, cream together the butter and both sugars until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, scraping down the sides as needed. Beat in the milk and the vanilla extract until combined.
In a medium bowl, stir together the flour, baking soda, and salt. On low speed, gradually beat the flour mixture into the butter/sugar mixture until just incorporated. Turn mixer off. Using a wooden spoon or strong spatula, stir the oats and chocolate chips into the cookie dough, stirring just until incorporated.
Scoop 2-inch balls of cookie dough onto the prepared baking sheets, leaving about 1 and 1/2 inches between so they have room to spread.
Bake, one sheet at a time, in preheated oven for 10 to 12 minutes, or until cookies are golden and set at the edges and still slightly soft in the center. Repeat with all cookie dough.
Cool cookies on baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Serving Size1-2 cookies
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Baker by Nature at https://bakerbynature.com/chocolate-oatmeal-cookies/