This oatmeal chocolate chip cookie recipe always gets rave reviews — a favourite amongst family and friends for almost 15 years. It is the cornerstone of university care packages for my now grown children and always made when they come home to visit. The aroma and melt-in-your-mouth goodness of this fresh-baked cookie is delectable!
Adapted from a Cranberry Oat Cookie recipe in a 2001 Robin Hood Baking Festival booklet.
Happiness in a Cookie
- ¾ cup butter, softened
- 1 cup packed brown sugar
- ¼ cup granulated sugar
- 1 egg
- 2 tbsp water
- 1 tsp vanilla
- 2/3 cup flour
- ¾ tsp baking soda
- ¼ tsp cinnamon
- 2 ¾ cups quick-cooking oats
- 2/3 cup chocolate chips
- Pre-heat oven to 350°F (180ºC)
- Cream together butter, sugars, egg, water and vanilla.
- Add flour, baking soda, and cinnamon to creamed mixture, blending well.
- Stir in oats and chocolate chips.
- Using a 1 tablespoon cookie scoop, drop dough onto baking sheets.
- Bake for 12-15 minutes, until edges are golden-brown. Do not over bake.
- Let sit on baking sheets for 2 -3 min. before removing to cool.
I normally use 1/3 cup semi-sweet and 1/3 cup dark chocolate chips but sometimes substitute 2/3 cup mini M&Ms or Reese’s Pieces. If you don’t like chocolate (seriously???) use any combination of raisins, cranberries, walnuts, pecans or coconut.
What isn’t eaten immediately, can be stored in a resealable container on the counter for 1 -2 days or in the freezer for up to a month. Generally they disappear pretty quick…