Gunner Quinn
The following recipe for Simple Oatmeal-Chocolate Chip Cookies is from SurvivalBlog reader Carol in Delaware.
Ingredients
- 1 large egg
- ½ cup unsalted butter (1 stick, very soft — room temperature)
- ½ cup light brown sugar, packed
- ¼ cup granulated white sugar
- 2 teaspoons vanilla extract
- 1 ½ cups old-fashioned whole rolled oats (not instant or quick cook type)
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt, or to taste
- 1 cup semi-sweet chocolate chips,
- 1/8 cup more semi-sweet chocolate chips to add after baking (or substitute with raisins, walnuts, etc.)
Directions
- Fully preheat oven to 350 degrees F, line a baking sheet with a silicone mat (SILPAT) or spray with cooking spray like Pam; and set aside.
- To a large mixing bowl, add the egg, butter, brown sugar, white sugar, and vanilla. With some vigorous effort, mix with a large spoon for about 90 seconds, or until smooth and slightly fluffed.
- Add the oats, flour, baking soda, and salt. Stir to combine for about 30 seconds.
- Add the chocolate chips and stir to combine for about 30 seconds.
- Using a 2-tablespoon cookie scoop, measure the dough and form tapered mounds. Place them on a prepared baking sheet spaced about 2 inches apart. (About a dozen on a large cookie sheet,)
- Bake for about 10 to 13 minutes (10 mins for super soft cookies, or longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake — the cookies firm up as they cool.
- Immediately after taking the baking sheet out of the oven, add about 5 additional chocolate chips per cookie. Allow cookies to cool on the baking sheet for about 10 minutes before serving.
SERVING
Serve with a glass of cold whole milk, of course!
Storage
Baked cookies will keep in an airtight container at room temperature for up to one week. Ot they will keep in the freezer for up to six months.
Unbaked cookie dough can be stored in an airtight container in the refrigerator for up to five days, or in the freezer for up to four months.
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