Hot cookies are a staple in our home. I want our boys to remember our home smelling of warm cookies, fresh out of the oven. A good smell can instantly transport your mind to that special place, which will hopefully bring them home years down the road.
This recipe is easy and will sit in the fridge for at least a week. I make the dough ahead of time, place one batch in the oven, and put the remainder in a storage bag. This allows for me to bake off hot cookies throughout the week, because who doesn’t love a fresh batch of cookies.
This recipe was modified from the original Quaker Oats lid. Preheat oven to 350 degrees. I use the KitchenAid mixer but a hand held mixer will work just fine.
1 1/2 cups butter
1 cup brown sugar
½ cup granulated sugar
2 eggs
1 teaspoon vanilla
Beat together butter and sugar until creamy, add eggs, and vanilla.
Mix dry ingredients.
1 ½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
3 cups oats (not quick oats)
1 bag milk chocolate chips (I prefer Ghiradelli)
Add dry ingredients to wet ingredients. Spoon cookie dough out or use a cookie scoop baller onto a baking sheet. Bake for 10-12 minutes based upon desired color and crispiness. This recipe makes about two dozen large cookies or four dozen small.
This recipe is one my mom used as we grew up, and I believe it is worth sharing.