When it comes to cookies we all have our favorite type, am I right? And I’m not talking double chocolate versus peanut butter, I’m talking about your perfect cookie texture.
My dad loves a cookie that’s earthy and grainy; full of oats, interesting flour types and nuts. A good friend of ours likes his straight out of the freezer, like ice. My kids prefer a white flour variety that’s pretty plain Jane, especially when they’re fresh out of the oven. I like my cookies to be just barely baked well enough; not so soft that they are falling apart or give me food poisoning, but definitely have a soft chewy center.
This recipe is a nice option for those of you who like a cookie with a little wholesome deliciousness which doesn’t require you making a trip to the store to buy any special ingredients. Blending the oats helps to keep them smooth too, for kids who might not like the texture of oats.
I baked a batch of these the last snow day that we had here in Iowa. The first pan or two disappeared warm out of the oven and the leftovers looked beautiful sitting in my glass cake dome for the next couple of days. This recipe came from my favorite church cookbook. I’m sending a shout-out to my neighbor Mary (who’s recipes I’m never afraid to try!) for publishing this years back. It’s one that has been made a number of times in our home & always turns out fabulous! Enjoy!
Hearty milk chocolate chip cookies
One cup real butter – softened
1 cup white sugar
1 cup brown sugar
1 teaspoon vanilla
2 1/4 cups white flour
2 cups oatmeal, blended in blender processor until flour consistency
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
8 ounce package of milk chocolate chips
1 cup chopped pecans (toast them if you can)
One large chocolate bar such as Hersheys chopped into rough chunks
Blend first five ingredients until light and fluffy. Separately combine all dry ingredients and then mix together all until smooth. Fold in chocolate and nuts by hand. Drop onto a cookie sheet in tablespoon size balls. Bake at 350° for 13 minutes.