Oatmeal Chocolate Chip Cookies

Our kids are obsessed with animals.  Like, if we're walking through a parking lot and there is a dog in a car, we have to stop to look at it, and faun over it, and pretend to pet it through the window.  Every.single.time.  And inevitably the owners always walk up while we're peering through their windows and they're all: "Oh hey, Creepy. Get away from my car."

Awk.ward.

And if an animal wanders into our yard there is much hyperventilating and freaking out and attempts to name it, capture it, and keep it for our own.  (Usually sufficiently enough to scare said animals away for life.  Sometimes a good thing.)

For the record we do have pets.

Anyways, want to know what's cool?


When your kids chase a cat around your yard one night, except it turns out to be a skunk.

If you need me, I'll be buying four cases of tomato juice.

Just kidding.  My kids are really fast runners.  The neighborhood just smells like musky burnt rubber bands that have been decaying for a few years.


Also.  Skunk is a weird word.

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These cookies are deliciously chewy and kind of addicting. The oatmeal is blended up before adding so you can't detect little oat pieces in these. These also have pecans but you can omit them if you need to.

 

Oatmeal Chocolate Chip Cookies

Recipe slightly adapted from Live.Craft.Eat.

-1 cup butter (2 sticks)
-1 cup brown sugar
-1 cup white sugar
-2 eggs
-1 teaspoon vanilla
-2 cups flour (10 oz)
-1 teaspoons baking soda
-1 teaspoons baking powder
-1/2 teaspoon salt, scant
-2 1/2 cups oatmeal, blended in blender
-1 cup Guittard real milk chocolate chips
-3/4 cups semi-sweet chocolate chips
-1 cup chopped pecans (optional) 

Put oatmeal in blender or food processor and blend until powdery.

Cream butter and sugars.  Add eggs and vanilla.

Mix in flour, baking soda, baking powder, salt, and oatmeal. 

Add chocolate chips and nuts and mix well.

Scoop dough by the 1/4 cupfuls*, and shape into balls.  Place on baking sheet and use the bottom of a glass to flatten balls slightly.  Stud tops with extra chocolate chips. Bake at 375 for 13 minutes or until golden around edges.  They will continue to cook on the baking sheet after you remove it from the oven, so don't wait for the middle to be set or you will overbake them!  Allow cookies to cool on sheet for about 5 minutes before moving to a cooling rack.

*To bake smaller cookies, scoop by the heaping Tbsp and bake at 375 for 10 minutes.