My husband loves a cookie that is soft and chewy  and incorporates one of his three favorite loves: chocolate, raisins or oatmeal. I have been searching for a strong oatmeal chocolate chip recipe that created not only a soft cookie but what that was thicker and more substantial. Trust me, that was achieved with this recipe. No crumbling cookies here!  And I certainly found the way to my husband’s heart when I presented him fresh from the oven cookies while he was working at night in our office.

They are irresistible.

Ingredients

Yields approximately 3 dozen cookies

2 sticks butter, softened

1 1/4 cups packed brown sugar

3/4 cup granulated sugar

2 tsp. vanilla extract

2 large eggs

1 1/2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3 cups old-fashion or quick cooking oats (uncooked)

2 cups semi-sweet or milk chocolate chips*

*Substitutions in lieu of chocolate chips

• 2 cups raisins and 1 tsp cinnamon (add cinnamon in with flour mixture)
• 1 1/2 cups flaked coconut and 2 cups butterscotch chips
• 1 1/2 cups dried cranberries or cherries and 1 1/2 cups white chocolate chips

Directions

Using an electric mixer on medium speed, beat butter, sugar and vanilla.

Beat in eggs until light and fluffy.

Add flour, baking power and salt and mix on low speed until blended.

Stir in oats and chocolate chips (or other substitutions)

Heat oven to 350 degrees.

Shape dough into 2 inch balls (approximately 2 rounded tablespoons of dough) and place on cookie sheet 2 inches apart. I highly recommend using parchment paper or a silicone baking sheet for the best results!

Bake 16 to 18 minutes. (Edges should begin to turn a golden brown and center still looks slightly soft.) Cool on cookie sheet 2 minutes before transferring to wire rack.

Ta-Da! A beautiful and almost perfectly round oatmeal chocolate chip cookie.

This recipe was found on the side of a Market Pantry (Target brand) old fashioned oats package.