So, we're finishing up the second week of summer vacation and WOW, has it been busy! I signed the boys up for an Ag Adventure camp, full of horseback riding, roping, jerky making, goat milking FUN!! They've come home every day this week exhausted! It's been exciting to hear all of the stories they come home with and all of the hay that comes pouring out of their shoes!! I've pretty much succumbed to the fact that this summer may be a little busier than others in the past, but I'm glad the kids are having fun being kids and that their isn't much time for arguing & bickering at home (which I'm REALLY happy about)!
Yesterday was one of those days that I figured they would be really happy to come home to freshly baked cookies...I mean, after a hard day on the farm, who wouldn't? So, to one of my most FAVORITE cookbooks I went and found one of my favorite cookie recipes. Had a nice big heaping plateful for them to devour after they washed their grubby paws!
Foster's Market Oatmeal Chocolate Chip Cookies
(I noted where modifications were made)
- 1/2 lb (2 sticks) unsalted butter, softened
- 1 Cup packed light brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp. vanilla extract
- 3 cups old-fashioned rolled oats
- 2 cups flour
- 1 tsp. baking soda
- 1 tsp. ground cinnamon (I omitted this)
- 1/4 tsp. salt (I used 1/2 tsp.)
- 2 cups semi-sweet chocolate chips (I made half without & then poured 1 cup chips into the rest of the dough)
1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper (this is the easiest clean-up method)!
2. Cream butter and both sugars in a large bowls with an electric mixer on high speed until fluffy. Add eggs, one at a time, scraping down sides of the bowl and blending thoroughly after each addition. Stir in the vanilla
3. In a separate large bowl, combine the oats, flour, baking soda, cinnamon (if using) and salt. Stir to mix. Add to the creamed butter-sugar mixture and stir just until the dry ingredients are moist and blended in. Stir in the chocolate chips.
4. Scoop the doughy out with a 1/4 cup measure or ice cream scoop and drop onto the prepared baking sheet. Leave about 3 inches between cookies because they will expand! Press the cookies to 1/2 in to 1/4 inch thickness with the palm of your hand.
5. Bake cookies on a center rack for 12-14 minutes to get soft, chewy cookies. If you want crunchy cookies, bake about 4-5 min. longer. Allow cookies to cool on baking sheet for a few minutes, then transfer to a cooling rack.