Have you even been to the Great Harvest Bread Co.? When I was a little girl, my mom and I used to stop there for a special treat – to get a loaf of their honey wheat bread, and a giant oatmeal cookie.
This recipe reminds me of that cookie – especially hot right out of the oven.
I add chocolate chips to my cookie because, who doesn’t love chocolate chips? But, you can easily leave the chips out, or add raisins instead.
Give these cookies a try if you are looking for a good recipe – and be sure to freeze dough balls of these, since I think they are best when they are right out of the oven.
Oatmeal Chocolate Chip Cookies – Adapted from Colette John
- 1 C butter
- 1 C sugar
- 1 C brown sugar
- 2 well beaten eggs
- 1 1/2 tsp. vanilla
- 1 C white whole wheat flour
- 1/2 C all purpose flour
- 1 tsp. salt
- 1 tsp. baking soda
- 2 1/2 C oatmeal
- 1 C chocolate chips
Note - If you double the recipe, use 1 1/2 C butter!
Cream together the softened butter and sugars.
Add the eggs and vanilla.
Next, sift together the flour, baking soda and salt.
Add the dry ingredients to the wet ones & mix until well combined.
Stir in the oatmeal – either by hand, or with the mixer.
Then, add the chocolate chips. I find these easier to stir in by hand.
Refrigerate dough for 1 hour, covered.
Then, scoop onto a lightly greased cookie sheet, or baking mat.
Bake 8-10 minutes at 350, until cookies look slightly browned on the outside edges. Allow cookies to sit on the cookie sheet for 5 minutes and the transfer to a cooling rack.
Store in an airtight container.
Makes about 4 dozen with small cookie scoop.