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Oatmeal Chocolate Chip Cookies

Plump, chewy perfection.


1 cup butter, at room temperature
1 cup raw sugar
1/4 packed maple or brown sugar
1.5 t vanilla
2 eggs, at room temperature
2 1/4 cups rolled oats
2 cups flour*
2 t Bakewell Cream
1 t baking soda
1 t salt
1 cup chocolate chips
1/2 cup chopped pecans

Using a stand or hand mixer, cream together the butter and sugars.

Add vanilla and eggs, and mix for another minute, or until smooth.

Whisk together all of the dry ingredients (oats, flour, leaveners, salt), then add that to the mixing bowl and beat until fully incorporated.

Use a wooden spoon to stir in the chocolate chips and pecans.

Place the bowl into the fridge for 30 minutes.

Preheat oven to 350.

Form into approximately 2T sized balls and place 2 inches apart on a prepared baking sheet.

Bake for 12 - 14 minutes, rotating once.

Allow to cool slightly before removing to a rack.

* White whole wheat flour works wonderfully in this recipe.