Over the past few weeks, I've been getting back in the kitchen more and more. While the baby naps, I find myself with time to do some cooking and baking. It's a little tricky to get the timing perfect, I've had a few freak out moments where the timer is going off and she's eating, but my husband doesn't mind burnt cookies! Sadly, his season is in full swing now, so he's home less and less. On his first weekend of travelling, my sister and nephew came down to keep us company. To thank her for making the epic trip from Cleveland to Jacksonville, 4 plane rides with a 10 month old, I baked some cookies and packed them up for her. These cookies are just another version of my favorite go-to recipe. They're soft, chewy, a little cakey, and delicious! I was a little timid to eat chocolate since it was a major aversion during pregnancy, but these cookies confirmed that chocolate is back!
Oatmeal Chocolate Chip Cookies
1 c. salted butter (2 sticks) at room temperature
1 c. light brown sugar
1/2 c. granulated sugar
2 tsp. vanilla extract
2 large eggs at room temperature
1 tsp. baking soda
1/2 tsp. baking powder
2 c. unbleached all purpose flour
1 c. old fashioned oats
1 c. semi sweet chocolate chips
In the bowl of a stand mixer, cream butter.
Add brown sugar and granulated sugar, beat until light and fluffy, about 2 minutes.
Add vanilla extract, mix, add eggs one at a time, mix until pale yellow and fluffy.
Scrape down sides of mixer, add baking soda, powder, flour and oatmeal.
Turn mixer on low until just mixed, add chocolate chips and mix until distributed.
Place dough in refrigerator for at least 30 minutes, or as long as 24 hours.
Preheat oven to 350*
Line a baking sheet with parchment paper.
Break off heaping tbsp. pieces of dough, roll into a ball and place on cookie sheet 3" apart.
Bake for 15-16 minutes, until just brown.
Cool on the cookie sheet for 2-3 minutes, then transfer to a cooling rack.
Repeat with remaining dough, makes about 30 cookies.