today is a cold, rainy fall day. and nothing would hit the spot better than some warm straight-out-of-the-oven oatmeal chocolate chip cookies. but since it’s cold and grey, and we’re all in our pajamas (and all feeling more than a little lazy), who would want to get out all the ingredients, make the mess, and then clean up all the dishes afterwards? not me!
that’s why these cookies are the perfect solution! we actually made these a couple of weeks ago when we had a little bit more energy than we have today. the nice thing about this recipe is that is makes 5 dozen cookies! that’s a lot! not to mention they freeze really well…. so, yes, we made them, baked what we wanted, and then froze the rest for a day like today! all we had to do today was pull them out of the freezer, place them on a cookie sheet, and wait for them to bake. no mess, no effort, and we have a dozen really good, warm cookies to eat!
hope you enjoy them today, tomorrow, and whenever!
p.s. these are great to have in the freezer for when friends drop by unexpectedly, or when the kids come home from school. or bake them for a no-fuss family home evening treat – as many or as few as you want.
p.p.s. and don’t forget, you can always halve the recipe if you don’t want to make all 5 dozen!
Printneiman marcus oatmeal chocolate chip cookies
Ingredients
- 2 cups butter
- 2 cups brown sugar
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla
- 4 cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 5 cups oatmeal, blended in blender
- 1 package (11.5 oz) Guittard real milk chocolate chips
- 1 1/2 cups semi-sweet chocolate chips
- 3 cups chopped nuts (walnuts, pecans, etc), optional
Instructions
- Put oatmeal in blender and blend to a fine powder.
- Cream butter and both sugars. Add eggs and vanilla.
- Mix flour, oatmeal, salt, baking soda, and baking powder. Combine wet and dry ingredients Add chocolate chips and nuts. Mix all well. Roll into balls (approx. 1.5 “) and place on cookie sheet (or freeze!*). Bake at 375 for 10 minutes.
Notes
*To freeze, place the balls of dough onto a parchment-lined baking sheet. Place in freezer for a few hours until dough is completely frozen. Transfer frozen balls of dough to a freezer bag. (I can fit 1 dozen frozen cookies into a 1-quart freezer bag.) To bake, place frozen balls of dough onto a cookie sheet and bake as directed above, adding another 1-3 minutes to the time.
These look so good! Can’t wait to try them
and they’re great for making in advance for, say, a fab friday! 😉
YUMMMM Kate! Thanks for the print feature – super helpful 🙂
tami, these will be so helpful – pulling them out of the freezer when your hands are super full already!
Why don’t my cookies ever look that beautiful?!
Hey Katie,
I decided to make these today & I’m in the middle of it, wondering how on earth I will combine the wet & dry ingredients, lol
This recipe is HUGE! (I am excited to freeze the leftovers!)
So, do you mix it by hand once you add all of the ingredients together? Cuz I’m pretty sure this isn’t all going to fit in my mixer, and my bowl is even the 5 qt size…
haha, yes, it does make a huge amount! that’s what’s awesome about it – you make a huge mess one day and don’t have to do it again for a long time because your cookies are already made, just waiting in the freezer to be baked! but making it that one time you’ll need a big bowl and a big wooden spoon, for sure! 🙂
Okay, so I made do with my hand mixer & a really big tupperware bowl 😉
I can’t wait to try them!
glad it all worked out! the dough is my favorite part 🙂
I made this huge recipe , and added chocolate chunks and walnuts. After that batch , I’m going to fold in some raisins on the other batch . My grandkids are going to be excited about these , as am I . Thanks for the recipe
This is so awesome! I love your add-ins! Lucky grandkids!! 🙂