The weekend before the holiday can be exhausting, and can take away from the holiday cheer that should be filling our hearts right now. Everyone is busy rushing around, buying last minute gifts and stocking up for holiday dinners. But I think that taking time out during Christmas to just soak up the fun festivities is so important. And how do I relax? Baking of course!
I made myself sit down and whip up some of my favorite treats, Oatmeal Chocolate Chip cookies. These are the best cookies ever and I’ve already devoured about 5 :) The combination of the oatmeal with the chocolate is extremely comforting. Plus they don’t leave you feeling stuffed or as if you are soaring on a sugar high.
I used a mix of bittersweet chocolate chips and milk chocolate, since those were the only two kinds I’ve had. These cookies are light and soft to the touch, and don’t feel like they are laden with butter.
I debated about posting these right before the holidays because I’m sure that the last thing you all want to do is bake, but these cookies will warm you heart and kitchen. You can make them bite sized or extra big, either way they are delicious. Christmas is about spending time on your loved ones, including yourself! These treats are perfect for catching up on some important reading (aka my Lucky & Instyle magazine).
And with this recipe I bid adieu for a couple of days. Instead of cropping pics and posting links, Ill be plopped in front of the tv watching It’s a wonderful life and sipping hot cocoa in front of the fire.
Merry Christmas guys!
Oatmeal Chocolate Chip cookies
adapted from Martha Stewart
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 3 tablespoons milk
- 2 large eggs
- 3 cups old-fashioned oats
- 1 cup of bittersweet chocolate chips & 1 cup of milk chocolate chips
1. In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter with both sugars, and beat until light and fluffy. Add vanilla, milk, and eggs, and mix well. Add flour mixture, and beat until just combined. Remove bowl from the electric mixer, and stir in oats and chocolate. Place dough in the refrigerator until firm, about 2 hours or overnight.
2. Heat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside. Scoop out 2 tablespoons of dough, and shape into a ball; place on one of the prepared sheets. Repeat with remaining dough, spacing balls 3 inches apart. Press down to flatten into 2-inch diameters.
3. Transfer to the oven, and bake until golden but still soft in center, 16 to 18 minutes, rotating the pans between oven shelves halfway through baking. Remove from oven, and place on a wire rack to cool completely. Store in an airtight container at room temperature up to 1 week