On Monday I shared a story with you about making cookies with my grandma. Here’s the recipe we used. These cookies are really just about the best chocolate chip cookies I have ever had. The addition of the oatmeal keeps them nice and moist and chewy, but it’s powderized so if you don’t like oatmeal cookies, you won’t even notice you’re eating oatmeal. Enjoy.
Chocolate Chip Cookies
- 4 c. flour
- 5 c. oatmeal, powderized
- 1 tsp salt
- 2 tsp baking powder
- 2 tsp baking soda
- 2 c. sugar
- 2 c. brown sugar
- 2 c. butter
- 4 eggs
- 2 tsp vanilla
- 24 oz bag chocolate chip cookies
- 8 oz Hershey bar, finely grated
In mixing bowl, combine flour, oatmeal, salt, baking soda, baking powder. Measure out 5 cups of oatmeal and powderize. (Don’t powderize it first and then measure 5 cups or you will end up with about double the amount you need. Measure 5 cups, then powderize.) I use my small food processor to do this. Mix all dry ingredients together and set aside.
Cream together butter and sugars.
Add eggs one at a time, mixing well after each.
Mix in vanilla.
Combine oatmeal and sugar mixtures.
Stir in grated hershey bar and chocolate chips.
Place teaspoon size balls on cookie sheet and bake at 350 for 8-10 minutes. Be careful not to overbake!
This recipe is huge, a single batch makes 10 dozen cookies!