Chocolate Oatmeal Cookies


I recently came into possession of a KitchenAid Stand Mixer. It is potentially the best gift anyone has ever given me, since I got that creepy crawler oven from Santa when I was 10 even though my mom had insisted that it was not a toy for girls. I love this thing. I think it would make the list of things I would grab if there was a fire. I decided to put it to use on my second installment of the quest for the best chocolate chip cookie. This time I tried something a little different, and went for a recipe with oatmeal in it as well. You know, to be healthy. Or something.


The mixer made things so much easier, especially with a batter like this that is a strain on my weak, weak arms. I guess I have even less motivation to hit the gym now!


The cookies turned out great! I loved how big the cookies were and how much of a mouthful they were. I think I would knock the cooking time down by a few minutes to make them less crunchy, but that might be a result of my crappy, temperemental oven and not a result of the recipe.

Chewy Chocolate Chip Cookies



  • 1 cup butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups quick-cooking oats
  • 1 cup chopped walnuts
  • 1 cup semisweet chocolate chips


  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
  3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely



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