I was asked recently for my Chocolate Chip Oatmeal cookie recipe, and decided that instead of typing it out and sending it via private message, I would just throw it up here on my blog for everyone. This way, it can easily be printed.
When my kids were small and still at home, I always doubled this recipe, and it makes a huge amount – almost a full gallon ice cream bucket – so using my KitchenAid stand mixer is a must. (This is the KitchenAid Mixer I personally have, and I love it!)
The dough is very thick and heavy, and I don’t think a hand mixer would be able to handle it! So, if you don’t have a KitchenAid or a good food processor, I would try the single batch recipe first, to see how your mixer does.
I came up with this recipe probably close to 20 years ago, and have been using it ever since. It has always been a family favorite, and has never let me down. I hope you enjoy it!
If baking smaller cookies, adjust your baking time down. Smaller cookies would probably take about 12-13 minutes.
If you decide to freeze any of the cookie dough, these are the two best ways I have found to store it for future use.
- Roll into a log shape, wrap once in parchment paper, and then double wrap with plastic wrap. >OR<
- Use the ice cream scoop as usual, place onto a clean cookie sheet, then pop into the freezer. Once they are frozen fairly well (about an hour), you can then take them off the pan and put them into Ziploc bags so they are ready to go!