Prep 15 mins
Cook 0 mins
This recipe is from my aunt Becca who gets requests all of the time from family to make these. She mixes them by hand, so I do too. They'd probably turn out just as well using a mixer though. The butter in the recipe really makes them good. This recipe makes quite a few so feel free to halve the recipe or make it all and freeze the cookies for another day.
- Cream together butter and sugars by hand with a wooden spoon.
- Add eggs, one at a time, beating after each addition.
- Stir in vanilla.
- In a separate bowl, combine flour, oats, salt, baking soda and baking powder.
- Gradually stir into creamed mixture.
- Stir in chocolate chips.
- Preheat oven to 375°. Drop cookies by teaspoonfuls onto lightly greased cookie sheets. Bake for 6-8 minutes.
- Let cool on sheets for 2-4 minutes before removing to wire racks.
I halved the recipe. They are a delicious, hearty cookies. Near the end of mixing in the dry ingredients, I had to work the dough with my hands because it was so stiff. I also formed the cookies by hand. They are crunchy yet moist and a little chewy. Enjoyed by all! These would be great for bake sales! Thanx for sharing!
this will be my go-to oatmeal cookie. it is not cakey: i love chewy cookies w/ crispy edges. i shared them with many people and they were a big hit! absolutely yummy!
Fantastic! I used my mixer to cream the butter and sugar ( I think that makes for a lovely texture in the final product) and to mix in the dry ingredients a bit and then I got my hands in there and mixed in the chips. I used a medium sized ice cream type scoop (Pampered Chef) and it made a nice sized cookie and yielded 75 cookies which I baked for 11-12 minutes. The cookies were a hit at the bake sale I took them too! The texture was amazing! Crispy edges and chewy interior, yum!