I’m a fan of oatmeal cookies, but if someone offers me one I’m usually a bit hesitant. You all know why. How many times have you accepted a seemingly innocent oatmeal cookie just to find out that those aren’t actually chocolate chips? They’re raisins. Don’t worry though, these cookies will have none of that!
These cookies are slightly underbaked, so the edges are nice and crispy, but the centers are still gooey. I love eating them just after they come out of the oven because they are gooey and chocolatey and delicious, although they do fall apart. If you wait for them to cool, they will still taste amazing and they will hold their shape while still being soft in the middle.
I promise they aren’t raisins.
I mean, you could use raisins instead of chocolate chips if you want, but don’t they look so yummy?
Veronica’s Oatmeal Chocolate Chip Cookies
1 cup Butter
1 cup Granulated Sugar
1 cup Brown Sugar
2 tbsp Milk
2 tsp Vanilla
2 cups Flour
1 tsp Baking Soda
1 tsp Baking Powder
pinch of salt
2 1/2 cups Rolled Oats
2 cups Chocolate Chips
Preheat your oven to 350 °F.
Whisk together the flour, baking soda, baking powder and salt. Cream together the butter and sugars until light and fluffy. Beat in the eggs, then the vanilla and milk. Beat the flour mixture into the butter mixture. Fold in the oats and chocolate chips.
Scoop onto a parchment lined baking tray, and bake for 10-13 minutes. Let them cool before moving them.
Enjoy your delicious cookies! ❤
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Until then, Happy baking! ❤