There is nothing remarkable about this cookie recipe except, perhaps, that I have been following it faithfully for over 35 years, and if you read this blog periodically or know me at all, you know that I am always tweaking recipes for baked goods. But why mess with a classic? This is the recipe in the Joy of Cooking, the recipe my mom taught me years ago, and although I don’t buy the same kind of oats anymore or bake cookies with my mom very often (though my dad and the boys bake cookies together now), when I want an oatmeal cookie, this is how I do it.
Preheat the oven to 350 and get the butter and eggs out of the refrigerator to come to room temperature.
Whisk together in a bowl:
1 3/4 c flour
3/4 t baking soda
3/4 t baking powder
1/2 t salt
1/2 t cinnamon
In another bowl, beat until well blended:
1/2 lb (2 sticks) butter
1 1/2 c brown sugar
1/4 c granulated sugar
2 1/2 t vanilla
Stir flour mixture into butter mixture until smooth.
Add 3 1/2 c old fashioned rolled oats
Add 1 c mini chocolate chips (ever since making those flourless peanut butter cookies, I’m using mini chocolate chips in all my cookies — a bit more chocolate in every bite!)
Scoop tablespoons-full of cookies onto a parchment-lined baking sheet, space them 2 inches apart, and bake for 6-9 minutes, rotating the pan for even browning.