Oatmeal Chocolate Chip Cookies

When I tell the family I am going to make cookies, these are the ones I always mean. They are at least as healthy as a Quaker (peanut-free) Chocolate Chip Chewy Granola bar, but more satisfying and definately more delicious - at least fresh out of the oven!

When I make some, I make a double batch since they always go quickly. That means 8 dozen cookies! I use my bread making bowl - it's the only one big enough! Today I worked the dough so quickly that I broke a wooden spoon! I've also broken a Tupperware Silicone spatula mixing these before, so maybe I should invest in a good, solid, metal mixing spoon. Don't be alarmed, however. The dough may be stiff to mix (although it is probably due to the volume), but the cookies turn out soft and chewy and delicious if they're not overbaked. Do you want the recipe? Read on. I'll list the original recipe for 4 dozen cookies.

Oatmeal Chocolate Chip Cookies
Preheat oven to 375 degrees F

Beat together:
     1 cup softened butter
     1 1/2 cups brown sugar, packed
     2 eggs
     2 tsp. vanilla

Add in:
     3/4 cups white flour
     3/4 cups whole wheat flour
     2 cups rolled oats
     1 tsp. baking soda
     1/4 tsp. salt
     1 1/2 cups chocolate chips

Mix until combined. Drop by tablespoon-fulls onto ungreased or parchment lined cookie sheet. Flatten slightly with a spoon or your palm. Bake at 375 for 6-8 minutes. (I personally set my convection oven to 360 and bake for 7 minutes). If you want soft cookies, remove from oven when the centre of the cookies are still light and puffy but the edges have begun to brown. Let stand for 5 minutes on the cookie sheet and they will finish baking. Move them to a wire rack to cool completely. If you prefer crunchy cookies, just bake them until they are golden brown all over and remove from oven and cool on a wire rack.