Prep 5 mins
Cook 13 mins
I have had so many requests for this recipe so I thought I'd better share. These cookies bake up fat and chewy with just the right amount of crisp! The quick oats give these cookies their incredible texture. And you would never guess there were oats anywhere in these cookies. I make these every Sunday night- a family tradition.
- Cream butter and both sugars. (I like to cream them really well so I leave the mixer on while I do the next step.).
- Mix all dry ingredients (flour, oats, baking soda and salt) in a separate small bowl.
- Add 2 eggs, one at a time, to creamed ingredients.
- Add vanilla. Mix well.
- Add dry ingredients a little at a time until it's all well incorprated. (Mixture should be really thick and not real sticky. If too sticky, add extra flour 1 T. at a time until dry enough that you can pick up the dough and roll it without it sticking to your hands.).
- Mix in chocolate chips.
- I roll these into about golf ball sized balls and bake at 350 for 12-13 minutes. Take them out just as they are barely beginning to brown. The key is to not overbake these! Let them cool for 2 minutes on the cookie sheet and then transfer to wire rack.
- Hint: If your cookies spread too much while baking, try putting the dough in the fridge for a while before baking up the next batch. If that doesn't work, add a bit more flour to it.
Actually made this into a cookie pizza. Delish! I'm excited to make them as regular cookies!
Awesome yummy recipe! Very easy to make and super tasty! You can hardly taste the oats which is a huge bonus for my 2 year old SUPER picky eater! Only thing I did wrong was use my electric mixer beater instead if the mixers! Whoops, that explains why it took so ling to "beat" :) A Thank you!! Will make again!
Definitely a new favorite for me! This is one I will be making many times again in the future. It's perfect as it is, no need for adjustments.