baked goods rock! i love cookies. no, wait, i lurve cookies. in fact, when i get married, i'm going to find a way to have a 5-tiered cookie or brownie cake to slice into. too much? well, cake doesn't rock as hard.

i found this recipe a while ago, but made the dough when i was snowed in the other day. i froze it and sliced off a few rounds last night, along with some scratch made whipped cream. i orgasmed. and then proceeded to find random things in my tiny kitchen to dip in the leftover whipped cream. shameful. sometimes, cookies can come out dry and hard. not to mention they don't keep well. so, i modified this recipe for 9 servings, instead of 36, because it's just little ole me. i've mastered the art of Cooking for the Single Gal. i divided all of the ingredients by four, but used one whole egg. my only regret is that i didn't modify the recipe by half instead. they were soft as heck. ah well, on to the basics.

Chewy Oatmeal Chocolate Chip Cookies


2 sticks/1c/250 grams of soft unsalted butter
1c brown sugar (light or dark)
1c grandulated white sugar
2 large eggs
2t of vanilla extract
3c quick cooking oats
2c all-purpose flour
½t salt
1t baking soda
1 ½t cinammon
1c chocolate chips


1. Cream the butter and sugars together in a large bowl (It is suggested that you use a stand mixer or even hand held mixer since the dough is so thick but there is absolutely nothing wrong with the wooden spoon method).

2. Add the eggs one at a time. Then the vanilla.

3. In another bowl combine the oats, flour, soda, salt and cinammon.

4. Gradually add this mixture to the creamed butter and sugars. Then add the chocolate chips.

5. Leave the dough in the fridge for 30 minutes to and hour so that it won't be so sticky when forming dough balls.

6. After the dough has sat in the fridge a while, preheat your oven to 375 F/190 C. from dough into ping pong sized balls leave in  the oven for 10 minutes, I like to turn the pans at the half way mark.

Serves: 36
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