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Oat Chocolate Chip Cookies

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Cookbook

Sharing the Table at Garland's Lodge

Published by Garland's Oak Creek Lodge

This image courtesy of Shutterstock

This is our standard cookie dough. It never fails and lasts two weeks in the fridge. We nearly always add some kind of nut, but they’re optional, as are the cherries, cranberries or raisins.

Cooking MethodBaking

CostInexpensive

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

Recipe CourseDessert, Snack

Dietary ConsiderationKosher, Peanut Free, Soy Free, Vegetarian

EquipmentElectric Mixer

MealDinner, Snack

Taste and TextureButtery, Chewy, Crisp, Nutty, Spiced, Sweet

Type of DishCookie

Ingredients

  • 1 cup butter
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 eggs
  • 2 tablespoons milk
  • 2 teaspoons vanilla
  • 2 + ½ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups rolled oats
  • 12 ounces chocolate chips
  • 1 cup chopped pecans, walnuts or almonds
  • OR ½ cup nuts and ½ cup dried tart cherries, cranberries or raisins (optional)

Instructions

  1. Preheat oven to 350°. In the bowl of a stand mixer fitted with a paddle, cream the butter and both sugars together until light and fluffy, 2 to 3 minutes. Stop the machine and scrape down the sides of the bowl once during mixing. Beat in the eggs one by one, then mix in the vanilla and milk.

  2. Whisk the flour, baking powder, soda, and salt together, then add to the butter mixture, blending well. Mix in the oats, then the chips, nuts, and optional dried fruit. Drop by tablespoons full on a parchment lined sheet pan. Bake for 8 to 10 minutes, till light brown and still a little gooey. Cool on a rack.

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I love oatmeal cookies with chocolate. I might just whip up a batch of these tonight.

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