Oatmeal Chocolate Chip Cookies

This is another cookie I brought for the 1st grade beach day. I love cowboy cookies & these are basically them...minus walnuts. If it wasn't for a bunch of kids I would have added them. But, with allergies & all, I decided to skip it.
This batter makes about 7 dozen 2 inch cookies.

Begin by preheating the oven to 350 degrees. In a medium mixing bowl, add 2 cups all purpose flour, 2 cups of rolled oats, 1 teaspoon baking soda, 1/2 teaspoon baking powder & a 1/2 teaspoon salt. Mix it all up.

Then, in the bowl of an electric mixer, fitted with the paddle attachment, mix 2 softened sticks of unsalted butter with 3/4 cups of sugar & 3/4 cups + 2 tablespoons of dark brown sugar {packed}.

Cream until incorporated. Add 2 eggs & 1 teaspoon of vanilla extract,

and beat until mixed. Scrape down the sides as needed. With the mixer on low speed, slowly add the dry ingredients & beat until just incorporated.

Remove the bowl from the mixer,

& fold in 2 cups of semi-sweet chocolate chips. If you want to add walnuts, add 1 cup of nuts & 1 cup of chocolate. Scoop out the dough by the tablespoonful & space the cookies 2 inches apart on a parchment paper lined cookie sheet.

Bake the cookies for 10-12 minutes, rotating the pan halfway through the cooking time.
Let the cookies cool & serve warm, or store in an airtight container for up to 2 days.

Oatmeal Chocolate Chip Cookies

Adapted from Bon Appétit
Makes 7 dozen 2 inch cookies

2 cups all purpose flour
2 cups rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
3/4 cup plus 2 tablespoons (packed) dark brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips

Preheat the oven to 350 degrees.
Whisk the flour, oats, baking soda, baking powder & salt in a bowl.
In the bowl of an electric mixer, fitted with a paddle attachment, beat the butter with both sugars until light & fluffy.
Add the eggs & vanilla & beat to combine.
Add the dry ingredients & beat until just incorporated.
Remove the mixer bowl from the stand, and fold in the chocolate chips.
Scoop the dough out by the tablespoonful & place 2 inches apart on a parchment lined baking sheet.
Bake for 10-12 minutes, rotating the pan halfway through the cooking time.
Let the cookies cool on a wire rack.
Click here for the printable recipe