Chocolate-Chip Oatmeal Cookies

There is absolutely nothing special about these cookies. I even forgot to save a few chocolate chips out to sprinkle top so they’d be picture perfect. We made these the other day when it was a lovely 45-degrees outside so when one of the boys went for a cookie and added that bird’s nest, I didn’t move it. I appreciate any reminders of spring right now! 

I used the basic recipe I always use from Nestle except I did do one thing differently that may change my chocolate chip cookies forever. I used 60% cacao chips (Ghirardelli) instead of the normal semi-sweet and really appreciate the density they added, along with cutting the sweetness a little. I am a much bigger fan of cookie dough than I am baked cookies (even hot out of the oven) and the dark chocolate really squared that dough off nicely.  

Choc-Oat-Chip Cookies
from Nestle

1 3/4 c. all-purpose flour
1 t. baking soda
1/2 t. salt
1 1/4 c. brown sugar (recipe calls for light, but I use dark)
1 c. butter, softened
1/2 c. granulated sugar
2 eggs
2 T. milk
2 t. vanilla extract 
2 1/2 c. oats
2 c. chocolate chips 

Preheat oven to 375°

Combine flour, baking soda and salt in a small bowl. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy. Beat in eggs, milk and vanilla extract. Gradually beat in flour mixture. Stir in oats and chips. Drop by rounded tablespoon onto ungreased baking sheets.

Bake in preheated oven for 9-10 minutes for chewy cookies or 12-13 minutes for crispy cookies. Let stand for 1 minute; remove to wire racks to cool completely.