When we are going on a road trip. I like to carry some snacks in the car and these oatmeal chocolate chip cookies really fit the bill well. These cookies are hearty keeping you satiated longer, and you do not have to make frequent snack stops. Let me stress when I say hearty, I do not mean overly oaty. Too much oats can make the cookies thick, cakey, or dry. Remember these cookies are not energy bars that you carry for a hike. These cookies are deliciousness and delightfulness and all the delectableness of the world in one bite and you will find yourself wanting more bites of this amazing texture and chewiness. The quantity of oats in this recipe is perfect in maintaining the soft texture of the cookie while making it a substantial snack.

This recipe makes 24 cookies and it freezes very well. In fact, I always have a stash of these in my freezer. I feel the quality of butter and vanilla you use in a cookie recipe is extremely important as that plays a huge part in the flavor of the cookie. Try to use best quality ingredients.

You can use this base recipe and instead of chocolate chips you could use raisins or dried blueberries, or almonds or whatever you like.

Total Time- 25 minutes

Active Time – 10 minutes

Yields – 24 cookies

INGREDIENTS

• 3/4 cup salted butter, softened
• 1 cup granulated sugar
• 1/2 cup dark brown sugar, packed
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup old fashioned oats
• 2 cups semi-sweet chocolate chips

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. In your stand mixer cream butter and both sugars together on medium speed until smooth.
3. Add eggs one at a time, and then add vanilla extract.
4. In a separate bowl mix the dry ingredients - flour, baking soda, salt, and oats. Gradually add the dry ingredients to the mixing bowl with the wet ingredients and keep mixing on low speed until a dough is formed.
5. Add the chocolate chips and mix to incorporate.
6. Scoop 1/4 cup sized cookie dough balls onto a parchment lined baking sheet (six per sheet) and bake for 12-14 minutes or until the edges of the cookies are golden brown and the center is just done.
7. Allow to cool on the baking sheet for a few minutes before transferring them to a cooling rack.