Versatile Oatmeal Chocolate Chip Cookies

PREP TIME: 15 minutes + 30 to chill the dough

COOKING TIME: 12 minutes

SERVES: 2 dozen

This cherished cookie recipe, passed down from a family friend, has been a staple in our home for over a decade. The dough, made with a blend of flour and oats, is wonderfully versatile, allowing you to personalize it with up to 2 cups of your favorite add-ins. Below, you'll find a few delightful variations to try.

INGREDIENTS

·  1 + ½ sticks of butter, softened

·  1 tsp baking soda

·  ¾ c sugar

·  ¾ c brown sugar

·  1 tsp vanilla

·  2 eggs

·  2 c all purpose or whole wheat flour

·  1 + ½ c oats

·  1 c mini chocolate chips

·  1 c chopped nuts of your choice

NOTES

Make this recipe your own by adding different combinations of add-ins such as Reese’s peanut butter chips and peanuts, white chocolate chips and macadamia nuts, etc.! Just be sure not to exceed 2 cups of additions in total.

INSTRUCTIONS

1.    Preheat your oven to 375°F.

2.    Mix all dry ingredients together. Then, add the wet ingredients and stir until just combined. If needed, add extra flour or oats, one tablespoon at a time, to achieve your desired dough texture. Remember, a smoother dough will result in flatter cookies.

3.    Gently fold in your chosen toppings, being careful not to overmix.

4.    Cover the bowl and refrigerate for at least 30 minutes.

5.    Drop 1 tablespoon of dough onto a parchment-lined cookie sheet, spacing them about 2 inches apart. Avoid shaping the dough after placing it on the sheet.

6.    Bake for 12 minutes, ensuring not to overbake. Allow the cookies to cool for 5 minutes before removing them from the pan.