My son (who turns 4 today!) hasn’t met a cookie he didn’t like.  I used to keep these store-bought sugar cookies on hand that you could pop one, or two, or six… in the oven any night of the week for a quick, warm cookie from the oven.  However, recently every time he had one, the next morning he woke up with stomach pains.  The poor thing was miserable, and each time it was after having one of these cookies.

It made me wonder what could be in there, since the dough is “good” for weeks on end… and what I was putting in to my child.  So, I decided that taking time out to make a batch of cookies from scratch was definitely worth it.

I found this recipe on my canister of oatmeal, but I substitute a few things. They are a favorite in our house, and quite addictive!

Oatmeal Chocolate Chip Cookies
makes about 4 dozen

1/2 lb (2 sticks) butter, softened
1 c firmly packed brown sugar
1/2 c granulated sugar
2 eggs
1 tsp vanilla
1 1/2 c all-purpose flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
3 c oats (quick or old fashioned, uncooked)
1 c semi-sweet chocolate chips

Heat oven to 350 degrees.  Beat together butter and sugars until creamy. I n a separate bowl, mix together flour, baking soda, cinnamon, and salt.

Add eggs and vanilla; beat well.   Add flour mixture; mix well.

Stir in oats and chocolate chips and mix until well incorporated.

Drop by rounded tablespoonfuls onto an ungreased cookie sheet.

Bake 10 to 12 minutes or until golden brown.  Cool 1 minute on cookie sheet, then move to wire rack or paper towels to cool.

~M