Chocolate Chip Oatmeal Cookies Recipe
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I first had these chocolate chip oatmeal cookies soon after my son was born. I was nursing and I just wasn’t keeping my little guy satisfied.
Someone posted a version of this chocolate chip oatmeal cookies recipe on a message board I frequented and actually called them “Lactation Cookies” ;).
Now that the men are all gone… 😉
What made these chocolate chip oatmeal cookies so special for a nursing mother was the Brewer’s Yeast that I have omitted from the following recipe. It’s not necessary for taste, and if you aren’t trying to produce more milk for your baby, it’s pointless.
IF you do want these to be “Lactation Cookies” though, you can just add 4 tablespoons of brewer’s yeast. You can also add a few tablespoons of flax seed meal as well.
I made these chocolate chip oatmeal cookies so often that they actually ended up becoming my husband’s favorite cookie!
I make them less often nowadays, but that’s mainly because I can’t blame eating 4 cookies a day on a baby anymore.
Well, I could try, but my hips would tell a different story.
Also be sure to check out my Chocolate Chip Cookie recipe!
Chocolate Chip Oatmeal Cookies Recipe
Inspired by…My Old March ’07 Message Board
Printable version at the end of the post
Chocolate Chip Oatmeal Cookies- Ingredients:
1 cup of butter (2 sticks) softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 tspn vanilla extract
2 cups flour
1 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
1-1 1/2 cups chocolate chips (depends on how chocolatey you want them!)
3 cups quick cooking oats
Chocolate Chip Oatmeal Cookies- Directions:
1. In your mixer (I love my KitchenAid!) or with a hand mixer, beat the butter and sugars together until creamy.
2. Beat in one egg at a time.
3. Add the vanilla.
4. In a separate bowl, combine the flour, baking soda, salt and cinnamon.
5. Add the dry ingredients to the wet ingredients and mix until creamy and combined.
6. Now mix in your oatmeal and chocolate chips. Cookie dough will be thick!
7. Refrigerate dough for about 15-20 minutes and preheat your oven to 350.
8. Drop by generous tablespoonful onto an ungreased baking sheet about an inch apart (they don’t spread much).
9. Bake for 12-15 minutes. Cool on a wire rack and serve warm with a tall glass of milk!
These are so good! After I took these pics, I handed the plate and glass of milk to my husband and won wife of the year. Seriously.
What is your favorite cookie variety?
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- 1 cup of butter (2 sticks) softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 tspn vanilla extract
- 2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1½ tsp cinnamon
- 1-1½ cups chocolate chips (depends on how chocolatey you want them!)
- 3 cups quick cooking oats
- In your mixer (I love my KitchenAid!) or with a hand mixer, beat the butter and sugars together until creamy.
- Beat in one egg at a time.
- Add the vanilla.
- In a separate bowl, combine the flour, baking soda, salt and cinnamon.
- Add the dry ingredients to the wet ingredients and mix until creamy and combined.
- Now mix in your oatmeal and chocolate chips. Cookie dough will be thick!
- Refrigerate dough for about 15-20 minutes and preheat your oven to 350.
- Drop by generous tablespoonful onto an ungreased baking sheet about an inch apart (they don't spread much).
- Bake for 12-15 minutes. Cool on a wire rack and serve warm with a tall glass of milk!
That picture right above the recipe makes me want to reach onto the computer screen and grab the cookie. Then dunk it in milk and eat it. LOL! Great pic and the recipe looks good!
Katie, that’s EXACTLY what I was going for!
You don’t even want to know what it took to get that picture though. Let’s just say it was raining cats and dogs but I knew I needed natural light, LOL
Candy Cane Bar Cookies1 cup butter (2 stkcis)1 cup white granulated sugar1 egg14 teasp. Peppermint extract12 teasp. Salt23 cup finely crushed miniture candy canes (measure after crushing)6 drops red food coloring2 cups packed flour1 cup chocolate chips (6 oz. bag)2 cups chocolate chips (12 oz. bag)Melt the butter in a microwave safe bowl for 1 minute 30 seconds on high. Set it on the counter to cool.Place the sugar in the bowl add the egg, and beat with a mixer until it’s a uniform color.Add the peppermint extract, salt, and finely crushed minitature candy canes. Mix it all up.Add the 6 drops of red food coloring. Mix it in thoroughly.Feel the bowl with the butter. If you can cup your hands around it comfortably, you can add it to your mixing bowl now. Mix it in slowly at low speed. If it’s still too warm to add, wait until it’s cooler and then do it.Add the flour in half cup increments, beating after each addition.Stir in one cup chocolate chips by hand.Spread the batter evenly into a greased 9-13 inch pan. Bake at 350% for 25 minutes or until it feels firm on the top.Remove the pan from the oven and sprinkle it with the remaining two cups of chocolate chips. Immediately cover with a inverted cookie sheet. Let it sit for three minutes. Then take of the cookie sheet, and spread out the melted chips like frosting with a spatula.Cool completely and then cut into brownie sized squares.