Chocolate chip cookies are by far, my all~time favorite cookie in the world. I liked oatmeal cookies somewhat as a little girl, and reason being as to why I did not love them was the dreaded raisins. Ugh. I have never ever ever liked raisins. Ever. And to throw them into a cookie? That’s cookie cruelty (just my opinion here). I’m not judging, just stating my palate’s preference. And my palate prefers to be nowhere near a raisin. I am curious to know how many people either like or dislike them. It would be fun to start a poll…A~like them, or B.~are you kidding me? Two choices~pick one.

I found this recipe in the Penzeys catalog we get in the mail.  I cannot for the life of me find it online to link to the exact recipe and the catalog is long gone.  But trust me, this is a keeper for sure. Omit the raisins (if you prefer), add chocolate chips or whatever else your little heart desires, and you have yourself oatmeal cookie perfection. These are loaded with chocolate chips, nutmeg and lots of oats which make for a delicious cookie. I would have loved to have added pecans, but our youngest Ty, is deathly allergic to tree nuts. So we do not keep them in our house and we are fine with that. Enjoy!

Sláinte!

Oatmeal Chocolate Chip Cookies

Print Recipe

Servings	Prep Time
24 cookies (approx)	15 Minutes

Cook Time

14 Minutes

Servings Prep Time 24 cookies (approx) 15 Minutes

Cook Time 14 Minutes

Oatmeal Chocolate Chip Cookies Print Recipe Servings Prep Time 24 cookies (approx) 15 Minutes Cook Time 14 Minutes Servings Prep Time 24 cookies (approx) 15 Minutes Cook Time 14 Minutes

Ingredients

• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon Penzey's nutmeg
• 1 cup butter (softened)
• 1 teaspoon Penzey's pure vanilla extract
• 1 cup brown sugar
• 3/4 cup granulated sugar
• 2 eggs
• 3 cups oatmeal (quick cooking)
• 2 cups semi~sweet chocolate chips

Servings: cookies (approx)

Instructions

1. Preheat oven to 350 degrees.
2. In medium bowl, sift together flour, salt, baking soda and nutmeg. Set aside.
3. In stand mixer fitted with paddle attachment, cream together butter and vanilla.
4. Add brown sugar and granulated sugar and beat until fluffy, about 2-3 minutes.
5. Beat in eggs one at a time.
6. Slowly add dry ingredients and mix until just combined.
7. Fold in oats and chocolate chips.
8. Drop by teaspoonful onto parchment~lined cookie sheet.
9. Bake for 14 minutes (depending on your oven). Halfway through, rotate cookie sheet.
10. Cool for 2 minutes and transfer to cooling rack.

Recipe Notes

Adapted from Penzeys

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