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Oatmeal Lover’s Chocolate Chip Cookies

June 12, 2012
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Whenever I need a large batch of cookies – delicious, scrumptious, everyone-will-beg-for-the-recipe cookies – I turn to my recipe for Oatmeal Lover’s Chocolate Chip Cookies, and it has never failed me.  It’s from an old Gooseberry Patch Cookie Cookbook and is one of many from the cookbook that I love and use often.

We’ve found ourselves turning to this recipe twice in the last month … once for cookie plates for all the mothers at church on Mother’s Day, and then again for 5th grade recognition night.  One recipe yields 6-7 dozen cookies – WOW! – and when you use a cookie scoop, you get large, beautiful cookies that are perfect for giving and serving.  And when baked for just the right amount of time, they are the perfect mix of crispy and chewy.  Yum!  With summer entertaining and the need for sweet treats at camp and farmers market – all times where you NEED lots of cookies – I thought I’d share this family favorite with you.

 

Oatmeal Lover’s Chocolate Chip Cookies
yields 6-7 dozen cookies

2 cups butter
2 cups brown sugar
2 cups white sugar
4 eggs
2 teaspoons vanilla
4 cups unbleached flour
5 cups old-fashioned oatmeal
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
24 oz. package chocolate chips
3 cups chopped pecans (optional)

Measure out the 5 cups of oatmeal in food processor and powderize.  In a bowl cream butter and sugars.  Add eggs and vanilla.  In a separate bowl mix flour, oatmeal, salt, baking soda and powder.  Now mix all ingredients together, except chips and pecans; mix well.  Add chocolate chips and pecans.  Make golf ball sized balls.  Place 2″ apart on greased cookie sheet.  Flatten tops with flat bottom glass.  Bake at 350 degrees for 8-10 minutes.  Do not overbake.

*  We really like to put in half chocolate chips and half butterscotch chips and they would make amazing ice cream sandwiches for summer entertaining.

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