Oatmeal Chocolate Chip Cookies

They say that the way to man’s heart is through his stomach. I’m not sure if this is entirely true but last week, I decided to whip up something special for Bret as a special thank you for being such a wonderful partner. Bret adores oatmeal chocolate chip cookies so I did a quick search online until I fell on this simple Betty Crocker recipe.

First, I gathered my ingredients:

• 1 ½ cups packed dark brown sugar
• 1 cup butter, softened
• 1 teaspoon vanilla
• 1 egg
• 2 cups quick-cooking oats
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup semi-sweet chocolate chip cookies

I pre-heated the oven to 350 degrees. In a large bowl, I combined the brown sugar and butter.

I then stirred in the vanilla and egg until the batter was moistened.

I slowly stirred in the oats, flour, baking soda, salt and finally the chocolate chips.

I lined a baking sheet with parchment paper and used a tablespoon to scoop the cookie dough onto the baking sheet.

I baked the cookies one sheet at a time for four minutes before turning the tray around and baking for another three minutes. I cooled the cookies on the baking sheet until they were firm enough to move onto a cooling rack.

The cookies were so soft and chewy. The recipe calls for a lot of butter and you can definitely taste the buttery flavor in the cookies. I’d maybe consider using less butter next time and adding another egg for moisture.

Even though this makes almost four dozen cookies, the oatmeal chocolate chip cookies definitely didn’t last more than five or six days in our household. They were dangerously addictive.

As some of you know, there have been some major changes in my life the past few months. Bret has been unbelievably patient and kind throughout it all…and I know I wouldn’t have the courage to make these tough decisions without him. The oatmeal chocolate chip cookies don’t say everything but they were just a small way to say “Thank you” and “I love you.”