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It won't be long until school starts and the children start hosting bake sales. As you review your bake sale cookie repertoire, you might be searching for new recipes to add to your collection. This oatmeal chocolate chip cookie recipe is always a favorite in our town, selling fast at bake sales and sporting events.
Preheat your oven to 350 degrees.
The recipe calls for the following ingredients:
2 cups butter
2 cups brown sugar
2 cups white sugar
4 cups unbleached flour
5 cups old-fashioned oatmeal
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
24 oz. bag of chocolate chips
3 cups chopped pecans
Using you blender or food processor, powderize the 5 cups of oatmeal. This is best done in small increments, so take your time.
In a small bowl, cream the butter and sugars together, adding the eggs and vanilla slowly. Once done, set this bowl aside.
In a large bowl, combine the remaining dry ingredients, the flour, oatmeal, salt, baking soda and baking powder. Once completed, add the liquid ingredients to the dry and continue to stir or mix with an electric mixer. When you have completed that step, remove the electric mixer. Add the chocolate chips and the chopped pecans to the batter and stir well with a wooden spoon.
Using a cookie sheet lined with parchment paper, make golf-ball sized balls of dough and place 2” apart on the cookie sheet. When all the dough balls are in place, flatten slightly with the bottom of a glass.
Bake for eight to 10 minutes. Do not overbake. Allow cookies to cool for a couple minutes on the cookie sheet and then transfer to a cooling rack until completely cooled.