plain ol' chocolate chip oatmeal cookies

Walking through the door and the warm sugary smell of cookies intoxicating your senses is one of my favourite memories from childhood. They were routinely the same cookie. Sometimes my mother would throw us for a loop with her coconut cookie, but usually it was the plain ol’ chocolate chip oatmeal ones.

These are not fancy. They do not require browned butter, sifting flour, necessary refrigeration time etc. Throw the ingredients in a bowl in a sloppy manner and you are good.

I have had this recipe memorized for years. I reguraly fill my home with the smell of these delicious confections to please the hungry bellies walking through my door after school.

In fear of pulling a ‘Gramma Birdie’ (rest her soul, I wish I had known her properly), I will scribe it for all to use, lest at some future point the recipe becomes a medley of 3 fistfuls of flour, half an eggshell of oil, just the right amount of sugar…

Plain ol’ Chocolate Chip Oatmeal Cookies

makes approximately 40 cookies? not sure, as the cookie dough is often pirated away…

1 cup margarine

1 cup granulated sugar

1 cup brown sugar

3 eggs

1 teaspoon vanilla

3 cups all purpose flour

1 1/2 cups quick rolled oats

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups chocolate chips

  1. Prepare 3 cookie sheets with parchment. I prefer LIGHT cookie sheets ~ the dark ones can cause excessive browning on the bottom of baked goods. Preheat oven to 350 F.

  2. In a mixer, with a paddle attachment, cream margarine and sugars. Add eggs and vanilla. Scrape down sides of the bowl and mix until evenly combined.

  3. This is where I get sneaky…. Traditionally all the dry ingredients are sifted together and then added… I simply add the flour on top of the creamed mixture, make a small well and nestle the baking soda, baking powder and salt inside. Place the oats on top, give it a light mixing with a spoon and continue to blend with the mixture until combined.

  4. Add the chocolate chips and mix until distributed.

  5. Using a 1 1/2 inch cookie scoop, spoon or your hands make 1 1/2 inch mounds of cookie dough onto the prepared baking sheets. Lightly push down the tops, not flat like a finished cookie, just a wee bit.

  6. Bake for 10 minutes. Allow to cool on sheet. Freeze well!