The yellow, orange, and read leaves dance in the trees as the cool crisp morning air breezes across my face. A warm cup of pumpkin spice coffee greats my taste buds. I turn on some soft jazz music and as it plays I close the dewy living room windows. It is officially fall in the Midwest. My most favorite season of all. I shamelessly grab a chewy oatmeal chocolate chip cookie out of the jar and savor it for breakfast. It's oatmeal after all I tell myself.
One of the few things that screams fall to me is oatmeal - whether it be with maple brown sugar for breakfast, mixed with chocolate chips in a cookie, or the cream pies my husband devours. Here is my no fail oatmeal chocolate chip cookie recipe (and yes, it counts as a breakfast item for you moms out there).
Ingredients:
4 large eggs
1 1/3 cups sugar
1 1/3 cups packed brown sugar
1 1/2 cups butter softened
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
2 teaspoons baking soda
1 teaspoon apple pie spice
1 teaspoon baking powder
1 teaspoon salt
6 cups old fashioned oats
2 cups flour (I use Bob's Red Mill gluten free)
2 cups chocolate chips
Directions:
Whisk the eggs
Whisk in the sugar and butter
Whisk in the cinnamon, vanilla, baking soda, apple pie spice, baking powder, and salt
Beat in the oats and flour
Beat in the chocolate chips
Let the mixture rest in the fridge four one our (or overnight)
Preheat oven to 375 degrees
Line your cooking sheets with parchment paper (or grease them)
Using an ice cream scoop, scoop batter on to cooking sheets
Bake in oven 8-10 minutes or until edges begin to brown
Remove from oven and allow to cool on cooking sheets
Store in an airtight container to keep them chewy
Yields about 4 dozen 5-inch diameter cookies.
