Keeping it Classic with Oatmeal Chocolate Chip Cookies

Sometimes when I bake, I try ingredients I don't frequently use, coconut, jam, berries, etc. However, some days you just feel like a classic cookie, chocolate chip, peanut butter or by special request, chocolate chip oatmeal cookies. These cookies were made as the request a pregnant lady who is due to give birth any day now to twin boys. 

Apparently there are these things called pregnancy cravings, any former pregnant bloggers or current pregnant bloggers who can relate to cravings? ;-)

I can definitely love a classic anything in terms of cooking or baking. It is good for the soul and good for the tummy. 

These oatmeal chocolate chip cookies originally are meant to be a cookie sandwich with frosting in the middle, but the cookie recipe itself was what I was searching for and I think I have now found my go to oatmeal chocolate chip cookie.

For this recipe, first gather together your ingredients.

2 sticks unsalted butter, softened, 3/4 cup granulated sugar, 3/4 cup packed light brown sugar,
2 large eggs, 1 tablespoon vanilla extract, 2 1/2 cups all purpose flour, 1 cup rolled oats, 1 teaspoon baking soda and 2 cups semi-sweet chocolate chips.

Preheat your oven to 350 degrees.

In your mixing bowl, cream your butter first. Cream it, cream it.

Add in the white sugar then mix the butter and sugar together.

Next add in the brown sugar and then mix it again.

Finally add in the eggs, make sure they are room temperature (trust me, this makes a difference!) and give all the ingredients a good mixing.

Add in the vanilla extract and mix again. You get my point, add in ingredient, mix, add in new ingredient and mix again.

Now you add in the dry ingredients, I added in half of the flour and oatmeal and baking soda. 
Then I mixed all the ingredients together then I added the remaining half of the flour and oatmeal.

After you mixed the remaining dry ingredients into the wet ingredients, add in the chocolate chips and get the batter a final mix.

Scoop out cookie dough into a baking sheet, I get 12 to a pan and these cookies do spread out so space them about 2 inches apart.

Bake the cookies in the oven for about 11-14 minutes or until a golden tan color. Remove the cookies from the oven when they are finished baking and let the cookies cool on the sheet for about 10 minutes before you remove them. This allows the cookie to "set"  and stay together when you take them off the pan, otherwise if you don't let them set you will have cookie crumbs instead of a whole cookie.

Then serve with a bowl of vanilla ice cream, which we did or a glass of milk, eat and enjoy!

recipe via

update on my friend, Rachel, who I asked if you could visit her blog to send her some encouragement, she had the babies last night and they are doing great!!