I happened to notice a recipe for oatmeal cookies on the back of my box of McCann’s Irish Oatmeal one morning while cooking breakfast, so naturally I had to give it a whirl. Also naturally, I had to switch things up a bit. I’m not a fan of raisins in my oatmeal cookies, but I love chocolate chips… and I just happened to have semi-sweet and white chocolate chips on hand. I would’ve thrown some walnuts in, too, but we were out. They’d be lovely with or without.
I am trying to involve Nora more in cooking, and baking is one of the ways we can really have fun in the kitchen. Of course, everything takes twice as long (or more), but she loves to dump ingredients into the bowl, stir, turn on the mixer — and sample, of course. One of these days I’ll be able to sit back and have her whip me up a batch of cookies. Now that’s what parenting is all about — isn’t it?
The hubby, who self-described as “not a fan” of oatmeal cookies, loved these. So did all the neighborhood kids! Oh, and I certainly ate more than my share — to that I must confess.°
- 1¼ cups butter, softened
- ½ cup brown sugar, packed
- ½ cup white sugar
- 1 egg
- 1 tsp vanilla
- 1½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 3 cups quick-cooking oats
- 1 cup semi-sweet chocolate chips
- ½ cup white chocolate chips
- Preheat the oven to 350°. In the bowl of a stand mixer, cream the butter and sugars until light yellow and fluffy. Beat in the egg and vanilla.
- Combine the flour, baking soda and salt in a separate bowl and beat into the butter mixture on low speed, until just combined. Add the oats and beat until combined. Stir in the chocolate chips.
- Drop the batter by rounded teaspoons onto parchment-lined baking sheets. Bake for 12-14 minutes. Cool slightly, then remove to a wire rack to cool. Makes about 3 dozen cookies.