The other day I finagled my hubby into helping me make a cookie that I grew up with, My Mom’s Oatmeal Chocolate Chip Cookies . I remember making and eating these cookies with my brothers and sisters. It brought back memories of laughter and conversation. 🙂 I was so pleased hubby let me finagle him, as I enjoy baking with him in an unhurried environment and I’ve kinda missed him this week as he’s been working a bit again. Woot woot!
Anyways, this is the only oatmeal chocolate chip recipe that uses milk that I have ever found, if you know of another let me know and I’ll give it a whirl too. It adds a bit of a creamy texture which makes a nice cookie.
Ingredients and Directions
Cream together
1 cup butter
1 cup white sugar
1 cup brown sugar
Add in order: (At this point, I use a mixer until I add the oatmeal, then I mix by hand)
1 cup peanut butter
2 eggs
1/2 tsp salt
1 1/2 tsp baking soda
1/2 tsp vanilla
1/4 cup milk
4 cups quick oatmeal
6 oz chocolate chips
Drop by small spoonfuls onto a baking sheet.
Do leave room for them to spread. If you want them to spread less, chill the dough for while before baking.
Whenever I make them I get between 70-75 cookies. They do store decently but be prepared for them to be quickly devoured.
Bake for 9-12 minutes at 350. Depends on your oven and how you like your cookies. I prefer them to be somewhat brown on the edges and somewhat chewy in the centre, so I usually cook for 9-10. If my pan is still warm I bake for just shy of 9.
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