(Update 12/19/2012: I updated the recipe here. This one still works, but if you want the latest and greatest, check the new post.)
Last weekend when we were at my parent’s place in Sacramento (yeah, they moved from Bakersfield to Sac back in August), my mom introduced me to a recipe for chocolate chip oatmeal cookies, which are my favorite kind of cookies ever! I have no idea why this kind are so hard to come by. People make chocolate chip cookies and oatmeal raisin (yuck!) cookies all the time, but hardly ever will you find a chocolate chip oatmeal cookie.
This particular recipe is called “Jack’s Chocolate Chip Cookies“. Frankly, I don’t know Jack…er…I mean, I have no idea who Jack is. But the problem is that Jack obviously didn’t have an allergy to walnuts, whereas I do. So with that, I present to you, “Brian’s Chocolate Chip Cookies”.
1 cup white sugar
1 cup packed brown sugar
1 cup unsalted butter
2 tablespoons milk
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 cups rolled oats
3 cups semisweet chocolate chips
- Preheat oven to 350 degrees F (175 degrees C).
- In a stand mixer, cream the butter, brown sugar and white sugar until smooth. Add the eggs , milk, and vanilla. Sift together the flour, baking powder, baking soda, and salt, stir into the creamed mixture. Stir in the rolled oats and chocolate chips.
- Make golf ball sized portions, and place 2 inches apart on a cookie sheet lined with parchment or a Silpat silicone baking mat. Bake for 10 to 12 minutes in the preheated oven. Cool cookies on wire racks.