So it is Two for Wednesday, really. But I can't use that as a blog post because it doesn't have any poetic value.
Maybe there's some sort of 12 step program for alliteration addicts.
Anyway, love this cookie recipe. It makes a TON of cookies (maybe 4 to 5 dozen?). Be warned. You should half it if you don't want to spend all afternoon taking trays of cookies in and out of the oven. But they keep well, and they are full of whole grains. And, most importantly, they are delicious.
I always divide the dough and make half with semi-sweet chocolate chips, and half with white chocolate chips. Plus, I believe cookie dough is the stuff that holds the chocolate chips together, so I tend to go heavy with my chips. Stir in as much or as little as you and your family personally like.
Chocolate Chip Oatmeal Cookies
- 1 and 1/2 cups butter, softened
- 4 eggs
- 3 cups packed brown sugar
- 2 teaspoons vanilla extract
- 5 cups rolled oats
- 3 cups whole wheat flour
- 1/2 cup all-purpose flour
- 4 teaspoons baking soda
- 2 teaspoons salt
- 2 cups EACH of white chocolate and semi-sweet chocolate chips
- Preheat oven to just 325. Not 375 like most cookies!
- In a huge bowl, cream together butter and brown sugar. Beat in eggs, one at a time, and vanilla.
- Add oats, flours, baking soda, and salt.
- Divide dough. Place half in another bowl.
- Add between 1 and 2 cups chips to each bowl. (White in one and semi-sweet chocolate in another).
- Scoop by heaping teaspoon to cookie sheets.
- Bake at 325 for 10 to 12 minutes. Don't overbake!
And the Two part of my Two for Tuesday. I haven't made these yet, but I've asked the Jedi to give me one more week to do something with the pumpkin sitting near my desk downstairs. The pumpkin might be volunteering for this:
Pumpkin Chocolate Chip Cookies
Told you I was in a cookie mood.