These are the BEST oatmeal cookies ever! I refer to them as "never ending cookies" because it's a commitment to make them since the recipe makes about 10 dozen! But, they freeze well...you can freeze the dough or bake them all and freeze them baked. When I make them, I bake them all and freeze a good portion of them two at a time in snack size ziploc bags (then put into a large freezer bag). It makes packing lunches super easy because my boys can just pull a little bag out of the freezer and put it in their lunch kits. And, it makes it harder to eat them all myself if they're in the freezer!!!!!
This recipe is from the Nicholas Sheran Community School cookbook and was submitted by a child named Joe. I don't know Joe or his family, but I thank his mama all the time for submitting this recipe!!!
Chocolate Chip Oat Cookies
2 cups Butter
1 1/2 cups White Sugar
1 1/2 cups Brown Sugar (packed)
4 large Eggs
2 tsp Vanilla
2 cups Flour
2 cups Whole Wheat Flour
2 tsp Baking Powder
2 tsp Baking Soda
1 tsp Salt
5 sups Oats (any type that's not instant...I use quick oats)
2 cups Chocolate Chips
In a large bowl, combine the dry ingredients. In a different bowl, cream the butter and sugars together. Add eggs and vanilla. Mix until smooth. Add to the dry ingredients and mix until combined.
Scoop 1tbsp balls onto cookie sheets and bake for 10-12 minutes at 350F. Cool and enjoy! Store in an airtight container.
These cookies freeze really well.
Yield: 8-10 dozen cookies
*This recipe is easily halved.
*You can also freeze the unbaked dough...Pack into freezer proof containers with tight fitting lids. Freeze. Before baking, thaw slightly so you can scoop it out of the containers. Bake as indicated above.
*I have substituted the chocolate chips for peanut butter chips, mini m&m's, caramel bits, cinnamon chips, raisins, etc
