I’m in a baking frenzy, making some goodies for my neighbor who just had a beautiful baby boy. 🙂 I started to make my standard best cookie (peanut butter oatmeal) when I remembered she is allergic to peanuts! Luckily, the butter and sugar mixture was easily saved and turned into these delicious oatmeal chocolate chip cookies.

INGREDIENTS:
1 cup room temperature butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp salt
3 cups quick cooking oats
1 pkg milk chocolate chips

DIRECTIONS:

Preheat oven to 350°

Cream together butter, brown sugar, and white sugar until smooth. Add eggs and vanilla. Add flour, baking soda, salt, and stir into the cream mixture. Add the oats and mix. Be careful not to overmix. Add chocolate chips last, and mix into the dough. Drop with an ice cream scoop onto cookie sheets, 9 to a cookie sheet.

Bake for 8-11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing from the cookie sheet. Transfer to cooling rack to cool completely.