RECIPE: WESTMAN FAVOURITE OATMEAL CHOCOLATE CHIP COOKIES

This recipe is hands down our favourite cookie recipe of all time. We have tried several oatmeal cookie recipes, and none even come close to matching this one. In fact, I've honestly not had any cookie that can beat these! They are the thickest and chewiest golden cookies, not too sweet, and loaded with chocolate chips (of course, you can leave them out or substitute them with raisins if you like that sort of thing...). 

Our recipe has been formed by combining a few good recipes (originally based off of the standard Quaker oats recipe), tweaked and perfected into what we are calling our Westman Favourite Oatmeal Chocolate Chip Cookies!

Over the past 3 weeks I think I made 4 double batches... and there are no leftovers. I'll definitely be needing to pick up a big bag of chocolate chips at Costco the next time we go! They were gobbled up by us (of course), friends, co-workers, and even Thaddeus was allowed to have a taste! For a boy who rarely ever EVER gets to eat anything with sugar, he LOVED them. He had no time to smile in these pictures though. Eating cookies is a very serious matter, of course.

We have been asked by a few friends to share our recipe, so here it is! We hope you like them as much as we do!

Let me know how they turn out for you! Hope they help kick of a great start to a new week!

WESTMAN FAVOURITE

OATMEAL CHOCOLATE CHIP

COOKIES

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INGREDIENTS

½ C butter, softened ⅔ C brown sugar 1 egg ½ tsp vanilla extract ¾ C all-purpose flour

½ tsp baking soda ½ tsp cinnamon ¼ tsp salt 1 ½ C rolled oats 1 bag chocolate chips

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DIRECTIONS Preheat oven to 350°F, and prepare a cookie sheet by lining with parchment paper. In a large bowl, cream together the butter, brown sugar, egg & vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon & salt together. Stir this into the butter/sugar mixture. Add the oats and chocolate chips. Allow the dough to chill in the fridge for a short while. Make some small balls of dough and place on a lined cookie sheet, about 2 inches apart. Do NOT press the dough flat! Bake 10-12 minutes (I only do 10 minutes in my oven), taking them out when golden at the edges and still a little undercooked-looking on top. REBECCA’S TIPS: ♥ Most cookie recipes advise you to let the cookies cool for a few minutes on the hot cookie sheet before transferring, but I recommend carefully transferring the cookies while still hot onto a fresh sheet of parchment paper or a rack to cool. This keeps the bottoms perfectly golden! ♥ Call me a perfectionist, but I always place some chocolate chips on the tops of each ball of dough. They look magazine-worthy every time! ♥ The key to getting the most thickness and chewiness out of your cookies is the chilling time. If I'm in a rush, I'll make my first batch straight away and throw the remaining dough that is sitting in my mixing bowl into the freezer while the first batch is baking. ♥ One of my favourite tips when making cookies is to make up a bunch of dough balls and freeze them in a large Ziploc bag. Then when you have company over, you can bake them right from frozen in a jiffy! Just add a little extra baking time, or let them defrost a bit on the cookie sheet first. ♥ These taste great with either semi-sweet chocolate chips (as seen in the pictures above), semi-sweet chocolate chunks (best for amazing gooey chocolatey heaven cookies), and milk chocolate chips. All delicious... I'm really not sure what my favourite choice would be!

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EAT & ENJOY!