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Yummy in my tummy – Oatmeal Chocolate Chip Cookies

An Dyer's Oatmeal Chocolate Chip Cookie Recipe

Everyone always makes a dish to bring to my Grandparents’ house for holidays – I usually cheat and buy a dish to bring mostly because it’s a tough crowd. You see, my family is full of great cooks. My Mom’s dishes are guaranteed amazing, my Grandma’s dishes are like Vietnamese comfort food and all my Aunts’ dishes are always crowd pleasers. It’s intimidating! I decided to bake something for Thanksgiving this year so I turned to my personal favorite, a specialty I’d like to think I’ve mastered. Here’s the recipe, enjoy!

Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 cups brown sugar, firmly packed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 sticks (=1 cup) of butter, softened to room temperature
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups quick-cooking rolled oats
  • 6 ounces semi sweet chocolate chips

Directions

Preheat oven to 350°.

Creme together the brown sugar, butter, vanilla and eggs. In a separate bowl, mix the flour, baking soda, baking powder, salt, cinnamon and oats together. Then mix them both together by slowly adding in your dry flour mixture. Fold/Stir in the chocolate chips. Make round tablespoons of the cookie dough and place them on your cookie sheet about 2-inches apart. Bake on the center rack for 13-15 minutes.  Transfer them onto a cooling rack. (Makes about 2 to 2.5 dozen)

Voila! Cookies! YUM!

Xox,
An

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