Life is uncertain. Eat dessert first. ~Ernestine Ulmer

Did a little baking Thursday night ... a little oatmeal party in my kitchen.  I think this recipe is too easy and too yummy not to share.  You might be thinking, "Thanks Steph, but I already have an oatmeal cookie recipe that's been in my family for six generations that suites me just fine, thank you very much!" (emphasis added) ... or "Get with the times Steph!  I am so beyond oatmeal cookies!" ... and that's fine :)  HOWEVER, if any of you ever get a hankerin' for a good 'ol oatmeal cookie (or have suddenly misplaced your great great great great grandma's recipe) give this betty a try :)

Chocolate Chip Oatmeal Delights (because they are delightful)

3/4 cup butter, softened

1 cup packed brown sugar

1/2 cup granulated sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground cinnamon (optional but totally recommended)

1/4 teaspoon ground cloves (optional but also totally recommended)

2 eggs

1 teaspoon vanilla

1 3/4 cup all-purpose flour

2 cups rolled oats

1.  In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Add brown sugar, granulated sugar, baking powdered, baking soda, and, if desired, cinnamon and cloves (but totally recommended- by the way).  Beat until combined, scraping sides of bowl occasionally.  Beat in eggs and vanilla until combined.  Beat in as much of the flour as you can with the mixer.  Stir in any remaining flour.  Stir in rolled oats. (As you continue to stir in flour you may begin to think that "Okay, this is too much flour!  I still have to add OATS!"  I think that every time!  Just keep stirring :)  At the last minute it comes together for me and is like the perfect cookie dough from heaven ... angels start to sing, harps begin to play, your kitchen fills with light... it's great).  Once cookie dough from heaven is combined I make it even more heavenly by adding my choc-o-late chips (or whatever I'm in the mood for).

2.  Drop dough by rounded spoon 2 inches apart onto an ungreased cookie sheet.  Bake in a 375 degree oven for 8 to 10 minutes or until edges are golden.  Cool on cookie sheet for 1 minute.  Transfer to a wire rack and let cool. (Then I would add: ENJOY!  Recipes never include that step!)  - One thing I really love about this recipe is how beautifully consistent it is.  The dough always looks and feels the same - and the finished product is the same every time.  I really appreciate the dependability :)

This is my screwy logic used to justify this goodness. It has chocolate (as much or as little as you want) to satisfy your chocolate fein within ... and they have oatmeal in them for cryin' out loud! Which should make you feel better about eating these cookies :)  Also, oatmeal cookies are hearty and filling, which can be really comforting on cold days.  And if you are chocolated out, throw something else in the mix!  I think next time I'm going to try dried cranberries and slivered almonds (because raisins make me want to to puke and curse the very existence of grape vineyards).  

I've also made a little discovery that I am in love with and which comes in really handy when I feel like giving a few of the goods (particularly the neighbor who spared some oats to finish the cookies!).  Little goodie bags and sweet little tags for love yous,, thank yous, thinking of yous, the sky's the limit!  I will forever keep these on hand - I think they are so special!