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Oatmeal Chocolate Chip Cookies


Once again, we are bypassing our Super Bowl party this year because we are going to Seattle to watch the Seahawks play, just like we did last year.  Go Hawks! We would never pass up an opportunity to experience the excitement that is going on in that city right now.  Even Lauren, who was never a big football fan, is totally into it.  She watched the Seahawks play last Sunday with her front door open so she and friends could hear the stadium as they watched it on T.V.  She lives only a few miles from CenturyLink Field which is the loudest stadium in the league and once again, they won the NFC Championship game, in a miraculous (and exhausting!) fashion.  We were texting with her and Nick in Japan, as we were in San Diego for Bruce's convention.  It was a very intense Sunday afternoon as my whole family was watching that game.  Bruce and I had to go out and burn off all our tension on the beach after that game.  We walked down the beach to the Navy Base to check out where Nick will be working for 2 weeks in June but we could not stop taking about that game and planning another Super Bowl weekend in Seattle.

I decided to make some cookies to take to Seattle - easy to pack in a suitcase.  Everyone loves chocolate chip cookies and I'm one of those people who always like oats in my chocolate chip cookies, you know, a little soluble fiber for some added nutrition.  Of course, I'll eat any chocolate chip cookie but my favorite is oatmeal chocolate chip cookies. 

 Makes 3 dozen  

 1-1/2 cups flour
1/2 tsp baking powder
1/2 tsp salt
1 cup (2 cubes) unsalted butter, softened but still cool
1 cup light brown sugar
1 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
3 cups old-fashioned rolled oats
1-1/2 cups semisweet chocolate chips

1. Preheat oven to 350 degrees F; adjust oven racks to low and middle positions. Line baking sheets with parchment paper.

2. Whisk the flour, baking powder and salt in a small bowl; set aside.


3. Cream together the butter and both sugars on medium speed until light and fluffy, about 3 minutes. 


4.  Beat in the eggs, one at a time, and then mix in the vanilla.


5. Stir in the flour mixture with a wooden spoon.


6.  Stir in the oats and chocolate chips.


7. Using 2 heaping tablespoons per cookie, roll the dough into balls and place on the cookie sheets, spacing them at least 2 inches apart. 


8.  Bake until the cookie edges are just turning golden brown, but the middles are still quite pale, about 12 to 14 minutes.

9.  Cool the cookies on the baking sheets for 2 minutes, then transfer to a cooling rack.




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