The Reese Witherspoon of Chocolate Chip Oatmeal Cookies

Why Reese Witherspoon? Because she is the all-American sweetheart, she is a classic, she is sweet and so are these cookies, classic and sweet.

On Monday, I shared a snapshot of chocolate chip oatmeal cookies being made and today I thought I would share the recipe. These cookies are really amazing I must say. The chewiness, the chocolatey-ness and the fact that they don't firm up even a few days after they are baked are major points for me.

I am a fan of chocolate chip oatmeal cookies and not a fan of oatmeal raisin cookies. I am not a fan of raisins at all, you will never find a recipe that includes raisin in it here on the blog. So if you really really like raisins you can just substitute them in the chocolate chips in this recipe and then we can all go on our merry way ok?

Ok the recipe, first, gather together your ingredients.

1/2 cup (1 stick) butter, room temperature, 1/2 cup white sugar, 1/2 cup brown sugar, 1 egg, 2 teaspoons vanilla extract, 1 1/4 cup all-purpose flour, 3/4 cup rolled oats, 1/2 teaspoon baking powder, 1 1/2 teaspoon cinnamon, 1 1/4 cup chocolate chips.

Preheat your oven to 375. 

In your mixing bowl, cream the butter first.

Once the butter is creamed, then add both sugars or separately like I do.

 Once the butter and sugars are creamed, with a light, fluffy texture then add in your egg and vanilla extract.

It is better if your egg is room temperature because if not it does change the texture of your dough. Give these wet ingredients a good mixing together.

Next add in your flour, baking powder and cinnamon and give the ingredients a good mixing.

Add in the oatmeal and mix again.

 Lastly, add in those delicious morsels of chocolatey goodness and mix it all up.

You can refrigerator the dough at this point for 30 minutes or you can go start into baking.

Scoop the dough into balls about 1 1/2 inch high and space them 2 inches apart.

Bake the cookies for 9-11 minutes.

Then remove them from the baking sheet, put them on a rack to cool if you can wait that long then serve, eat and enjoy with a tall glass of cold milk!
recipe via