I've been eating this stuff since I was a little girl. And it's still as good as ever! This was/is my family's favorite cookie recipe. My siblings and I would fight after church on Sundays (ironic I know) over who got to make dessert, which was usually these cookies and their dough. My grandma actually got the recipe off a Quaker oats container a long time ago. I've checked recently and the recipe's changed. Poor deprived generations!
Many times (actually most times) I'll make this just for the dough. It's that good. The oatmeal makes it feel like something substantial that I shouldn't feel guilty eating for breakfast. Because I totally eat it for breakfast. Oatmeal is good for breakfast, right?
If you aren't a raw cookie dough eater, I'll assure you that it tastes equally amazing cooked. In fact, I've been on an actual cookie kick the past week or so and have cooked at least half the dough we've made!
I promise you that these are the moistest oatmeal chocolate chip cookies you have ever made, provided you bake them like my sister Anne or my husband Kyle. I'm not as good as them, which is why I usually keep them in the dough form. To bake them properly you must not eat half the butter and sugar mixture before you add everything else (guilty!). Also, you must take them out before you think they are done. Or at least before I think they're done.
Kyle's description: "The very topmost edges will be golden brown. But no more than the topmost edges should be golden brown, unless people like well done cookies.... Also, they will still be squishy."
So there you have it, cookie training from an expert! One more tip, I've found that like most cookies, they bake better after the dough's rested in the fridge for a while (best overnight or more). But if you can't wait, they'll still be delicious!
P.S. These cookies taste great from the freezer, but mine don't usually make it there! Like the other day, we baked up 13. I won't tell you what happened to most (*ahem* all) of them before we went to bed, but let's just say they're not in the freezer.
Chewy Oatmeal Chocolate Chip Cookies
1 cup white sugar
1 cup brown sugar
1 cup butter
3 cups quick oatmeal
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup (or more!!) chocolate chips
If desired (I've never actually tried these) 1 cup nuts and or raisins
1. Cream sugars thoroughly with butter until light and fluffy and no granules remain.
2. Beat in eggs and vanilla until light.
3. Stir in oatmeal
4. Sift flour with salt, soda and baking powder. Work into wet ingredients until combined. Make sure not to overmix or you'll have stiff cookies.
5. Eat! and let the remaining dough rest in the refrigerator. (Or don't- depends on your patience)
6. Preheat oven to 350. Roll into balls and flatten. Bake for 8-12 minutes, depending on your oven. Take out when slightly golden, as described above. Make sure not to overbake.