These Oatmeal Chocolate Chip Cookies could really be called “everything, except the kitchen sink” cookies because I add a little of this and a little of that depending on my mood and ingredients on hand. They’re always delicious, so the method must be working.
The recipe is a combination of one from my grandmother, a friend of my mother’s, and my own modifications thrown in for good measure.
I use two to three types of chocolate chips, raisins, and craisins,,,,,,
Hubby’s homemade vanilla and a little coconut…..
Fair warning, only make these when you’re able to share – because there are TONS! I always forget that the mixing bowl isn’t big enough for the entire amount of batter. I suppose I could divide, but then I might not have enough to share with all the sons and still have some for Hubby and my brother – I wasn’t kidding when I said there will be tons.
They’re so sinfully yummy though……
- 2 cups butter, softened
- 2 cups dark brown sugar
- 2 cups sugar
- 4 eggs
- 3 teaspoons vanilla
- 4 cups flour
- 5 cups oatmeal
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 4 cups chocolate chips
- 1½ cup raisins or craisins or combo
- 1 cup shredded coconut
- cream butter and sugars.
- add eggs, one at a time,
- add vanilla.
- Combine dry ingredients in a separate bowl.
- Slowly add to creamed ingredients.
- stir in chips, raisins, and coconut.
- scoop dough into golf size balls and bake at 325 degrees for approximately 12 minutes.
- do not over bake.
I going to be linking these with Foodie Fridays at Rattlebridge Farm
Thank you for visiting!!