Chocolate Chip Oatmeal Cookies

My mom asked me to make a dessert to go along with a lunch she was making for our friends that were getting married last week. She was taking their family lunch during the week since she knew it would be hectic with all the errands, etc. they had to take care of. Well, since they have a large family and would be running here and there, I thought cookies would fit the bill. Well, I got halfway to work that day and realized that I had left them on my kitchen counter. So, I ended up taking them to a men's retreat that weekend for the men to snack on. Oh well, at least they were still enjoyed by someone! I had a tiny taste of these and they turned out really good. Perfectly chewy with a little sweet from the chocolate chips. This recipe called for raisins, but I am not a fan of raisins in baked goods, so I used a mixture of semi-sweet chocolate chips and white chocolate chips. I loved the combination of the two. Oh, and I halved the recipe because I originally didn't need 48 cookies, but the full recipe is below.

Chocolate Chip Oatmeal Cookies
Source: Bride & Groom First & Forever Cookbook by Mary Barber & Sara Whiteford

Ingredients:

2 cups all purpose flour

1 tsp. baking soda

1 tsp. kosher salt

1 tsp. ground cinnamon

2 eggs, room temperature

2 tsp. vanilla extract

1 cup (2 sticks) unsalted butter, room temperature

2 cups firmly packed light brown sugar

2 cups rolled or quick cooking oats

Optional:

1 cup raisins or 1 cup chocolate/white chocolate chips

Directions:

Preheat oven to 350 degrees. Grease two baking sheets (or use parchment paper/silicone mats).

Whisk together flour, baking soda, salt, & cinnamon in a small bowl. Set aside.

In a small bowl beat eggs and add vanilla to the beaten eggs. Stir together & set aside.

In the bowl of a stand mixer with the paddle attachment, beat the brown sugar and butter together until creamy, about 2 minutes on medium speed. Add the egg mixture to the butter mixture in two additions, beating well with each addition. Reduce speed to low and slowly add the flour mixture just until combined. Stir in the oats & chocolate chips.

Refrigerate dough for at least 15-20 minutes.

Drop by rounded tablespoons or use a cookie scoop about 2 in. apart onto the baking sheets. Bake until the edges of the cookies are golden brown and the centers barely cooked, about 10 minutes. Let cookies cool on baking sheets for about 2-3 minutes, then transfer to cooling racks to cool completely.

Makes about 48 cookies.