Oatmeal Cookies are one of my favorites! Partly because I tell myself that there is oatmeal in them so they are good for you. (I know, not entirely true but they have to be a little better right?!?) Here is a round up of 12 ridiculously good chocolate chip oatmeal cookie recipes you will want to make. Today. No lie! 🙂

Coconut and Dark Chocolate Oatmeal Cookies from My Kitchen Addiction

Chocolate Chip Oatmeal Cookies with Brown Butter from Warm Vanilla Sugar

Cranberry Chocolate Chip Oatmeal Cookies from The Rebel Foodie

Chewy Salted Pumpkin Chocolate Chip Oatmeal Cookies from Sweet Anna’s

Chewy Peanut Butter Chocolate Chip Oatmeal Cookies from Cozy Country Living

Salted Peanut Butter Chocolate Chip Oatmeal Cookies from Produce on Parade

Turtle Oatmeal Cookies from Oh She Glows

Chewy Chocolate Chip Oatmeal Cookies from All Recipes

Pumpkin Chocolate Chip Oatmeal Cookies from Sally’s Baking Addiction

Cookie Butter Butterscotch Chocolate Chip Oatmeal Cookies from Butter Baking

Apricot Chocolate Chip Oatmeal Cookies from A Thankful Heart

Chocolate Chip Oatmeal Cookies with Toffee and Coffee from A Farmgirl’s Dabbles

So there you have it – 12 amazingly delicious Chocolate Chip Oatmeal Cookie Recipes that will please EVERYONE!! I can’t wait to get baking!!

We are celebrating cookies this month during our Baking Club! I thought what better way to start than with a little history of cookies.

Did you know that cookies were originally made on accident? Cooks used a small amount of batter to test the oven temperature prior to cooking a cake. The cakes were called “koekje” which in Dutch means little cake and thus the cookie was born.

Americans consume over 2 billion cookies a year! One of the favorites is the Chocolate Chip Cookie. Story goes that sometime in the 1930’s a Massachusetts inn keeper ran out of nuts while making cookies. So instead she substituted a chocolate bar that she broke into chunks. The Toll House Cookie (named after the inn) was an instant success and Ruth Wakefield was credited with being the creator.

Cookies were originally brought to the United States by European immigrants. In fact, the simple butter cookies very similar to the English tea cakes and the Scotch shortbread.

Cookies have evolved a lot! There are so many kinds of cookies!

Drop Cookies are made by simply dropping dough onto a baking sheet.

Bars are made when the batter is spooned into a shallow baking dish, cooled and then cut into, you guessed it bars.

Hand formed or molded cookies are made by physically shaping the dough either by rolling into balls, or molded into small logs or other shapes.

Pressed cookies are used making a cookie press. With a cookie press you pour the dough in and then put a patterned disc. When you squeeze the trigger the dough is pressed through and a shaped cookie is formed.

Refrigerator or Ice Box cookies are shaped into a log, refrigerated until firm, sliced and baked.

Rolled Cookies are when the dough is rolled flat and cookie cutters are used to get different shaped cookies.

When making cookies you are truly only limited to your imagination! You can put anything you want into them and form them into any shape you would like! This month we will be showing you tons of tried and true cookie recipes, tips on baking cookies, must have cookie supplies, our favorite cookie cutters and SO much more!

I think there is a new favorite cookie in the Smith household – Urban Legend cookies! So what’s the urban legend? Supposedly a woman went to Nieman Marcus one day and had one of their famous chocolate chip cookies. She asked if she could have the recipe and they told her it would be two fifty. She thought she was paying $2.50 but when she got her credit card statement it was two HUNDRED and fifty dollars! Furious, she vowed to tell everyone she knew Nieman Marcus’ recipe.

True? I don’t know. But I do know that they are delicious!

Ingredients:

3 cups old fashioned rolled oats

2 sticks (1 cup) unsalted butter at room temperature

1 cup granulated sugar

1 cup packed brown sugar

2 large eggs

1 tsp vanilla extract

2 cups all purpose flour

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

1 12 oz bag of semisweet chocolate chips

1 4 oz milk chocolate candy bar coarsely chopped

1 1/2 cups chopped walnuts or pecans (optional)

1. Pre-heat the oven to 375 degrees F. Put the oats in the blender or food processor and grind to a fine powder. Measure 2 1/2 cups and set aside. You can discard the rest. (See, there are oats in them? That’s heart healthy! RIGHT!?!? Or at least there is fiber! I know, I know, I’m pushing the healthiness….) 🙂

2. Cream the butter and sugars together in a large mixing bowl. Add the eggs and vanilla. Beat well. Beat in the flour, oats, salt, baking powder and baking soda and mix until well mixed. Stir in chocolate chips, chopped chocolate and nuts (if using). Bake on an un-greased baking sheet for about 10 minutes (until lightly browned). OR if you are like me, and want big old, thick cookies in a whoopie pie pan. 🙂

Do not over cook these or else they will get hard.

There is a lot of chocolatey goodness in these so have a glass of milk ready!

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It’s Spring (kind of) Break at our house and we’ve been looking for fun things to do at home. I think we’ve got warm weather on the brain because S’Mores sound de-licious right about now (don’t they always though?)

We had marshmallows left over from our Resurrection Rolls. I had bought Hershey Drops at Kroger (for only $1 after my Ibotta cash back!). We had Graham Crackers, well we had Graham Crackers yesterday.

So I present to you the 2/3 S’Mores Cookie. 🙂 And they are pretty darn delicious!

Ingredients:

2 1/4 cups all purpose flour

1 tsp baking soda

1 tsp salt

2 sticks butter, softened

3/4 cups sugar

3/4 cups brown sugar

1 1/2 tsp vanilla

2 eggs

1 bag of Hershey Drops (I used 3/4 of the bag, my helper ate the rest)

Large Marshmallows

How to:

Preheat oven to 400 degrees. Grease cookie sheet (I used a whoopie pie pan).

In a bowl, mix flour, salt, and baking soda.

In a separate bowl cream butter and sugars. Add the eggs and vanilla.

Combine the dry and wet ingredients. Add Hershey Drops.

Spoon onto pan. Cook 8-10 minutes. Or, if you are making big cookies like I did, cook 10-12 minutes. Place a large marshmallow on top of each cookie and cook for an additional 1-2 minutes. Flatten your marshmallow.

YUM!!

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Yes. You read right. Twix Bites. (Semi) Homemade deliciousness.

Loaded up with caramel….

Topped with chocolate. YUM!!!

That’s it! Super easy and super delicious!

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Yes. The ChipperDoodle. It’s what happens when Chocolate Chip Cookies and Snickerdoodles decide to get together. And it is wonderful. 🙂 The cookies in my photos are gluten free, but I’m including both a gluten free and the original recipe. If you make the original recipe your cookies will puff up a little more. But trust me, both cookies are ridiculously good! (Even Andy, my against all things gluten free, ate them and said they were delicious!)

ChipperDoodles – GF (Makes about 18 good size cookies, 24 small cookies)

Ingredients:

1 1/2 sticks of butter, softened

1/2 cup sugar

1/3 cup brown sugar

1 1oz. box of Vanilla instant pudding (I used sugar free)

1 egg

1/2 tsp vanilla

1 1/2 cups Gluten Free Flour (I used Bob’s Red Mill All purpose)

1/4 tsp. Xanthan Gum

1/4 tsp. Salt

1 tsp. Baking Soda

1 cup chocolate chips (I’m pretty sure we added more like 1 1/2 cups! We like chocolate!) 🙂

2 tbsp sugar

1 tsp cinnamon

The How To:

1. In a large bowl, cream together the butter, sugars, and instant pudding. Add the egg and vanilla and mix.

2. In a seperate bowl, mix flour, Xanthan gum, salt and baking soda.

3. Add the dry mixture to the butter and sugar mixture. Fold in chocolate chips. Put in the refrigerator for 30 minutes.

4. While cookie dough is in the refrigerator preheat oven to 350. In a small bowl (I used just a cereal bowl) mix together the 2 tbsp sugar and 1 tsp cinnamon.

5. After the oven is preheated and the cookie dough is chilled, roll out cookie dough balls. I made ours the size of (large) gumballs. Roll them in the cinnamon sugar mixture and place them on a greased cookie sheet.

6. Bake for 12 minutes.

The Original Recipe

Ingredients:

1 1/2 sticks of butter, softened

1/2 cup sugar

1/3 cup brown sugar

1 1oz. box of Vanilla instant pudding (I used sugar free)

1 egg

1/2 tsp vanilla

1 1/2 cups flour

1/4 tsp. Salt

1/2 tsp. Baking Soda

1/4 tsp. Cream of Tartar

1 cup chocolate chips (I’m pretty sure we added more like 1 1/2 cups! We like chocolate!) 🙂

2 tbsp sugar

1 tsp cinnamon

The How To:

Make just as in the Gluten Free recipe!

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