Oatmeal Chocolate Chip Cookies

Oatmeal chocolate chips are my go to when we're in the mood for homemade cookies! I love the texture of oatmeal in the cookies, and how versatile they are. You can mix and match your add ins to whatever you prefer! 

This is a classic chocolate chip oatmeal cookie recipe - but you can add toffee bits, butterfinger pieces, m&ms, nuts, etc. However you prefer your cookies. 

It's been awhile since I've spent much time on this blog, and life just keeps on chugging along. I've had a lot of health issues with both kids, doctor appointments, and Lindsey is an incredibly active busy young lady so lots of busy evenings and weekends. Plus Justin and I are often at car shows on the weekends for his business (www.detailersproducts.com). I love all of it, but sometimes something has to give! I haven't had much of what I'd consider "free time", but have also realized how much I've missed capturing some of the dishes that I've been making, and just how important meal time really is. 

I've always loved feeding my family. I enjoy showing love through food. And I've always thought of this blog as a virtual love letter to my kids in some ways. A way to capture moments and meals of their childhood that they can look back at and maybe make or just revisit in their memories when they're older. I think now that our evening routines are transitioning again (Lindsey recently quit ballet after dancing for the past nearly 9 years), family dinners are an option again and something we are prioritizing. She's 12 now and I can't wait to see the moments and memories we make and share in the kitchen in the coming years! 

Baked goods never last all that long at our house - and these cookies are definitely no exception. Lindsey isn't the biggest fan of oatmeal cookies (yet), but my son Kent and my sister usually help me "disappear these" pretty quickly! Plus, you can always freeze the dough, or even the baked cookies and pull them out a few at a time if you prefer! 

Ingredients

1 1/2 cups all-purpose flour

1 tsp baking soda

1 tsp ground cinnamon 

1/2 tsp salt

1 cup butter, room temperature

1 cup light brown sugar packed

1/4 cup granulated sugar

2 large eggs, room temperature

2 tsp vanilla extract

3 cups rolled oats

1 - 2 cups semi-sweet chocolate chips

Directions

1. Combine dry ingredients in a medium bowl: flour, baking soda, cinnamon, salt. Whisk to combine.
2. In the bowl of a mixer add room temperature butter, brown sugar, and granulated sugar. Whip on medium to high speed until lighter in color and creamy, reduce speed to low and add in eggs 1 at a time until combined.
3. Add in the vailla on low speed.
4. Blend in the dry ingredients, keeping speed low - just until combined. Then add in the oats and chocolate chips (I used some leftover christmas chocolate and dark chocolate chips).
5. Refrigerate dough for an hour or longer if desired. (You can make them right away but they will spread more).
6. Preheat oven to 350 degrees. Line a baking sheet with a silpat, and use a 1 1/2 TBS scoop to create about 3 dozen cookie dough balls. Place 12 dough balls on a sheet and bake in the preheated oven for about 11 minutes, or until lightly golden brown on the bottom.
7. Allow to cool on the sheet for about 5 minutes, or until firm enough to move to a cooling rack.
8. Cool completely before storing in a tupperware (keeps on the counter in a tupperware for up to 3 days).

Adapted from Liv for Cake