Chewy Chocolate Chip Oatmeal Cookies

One of my favorite pastimes is making cookies with my children.  It is fun to watch them mixing together ingredients and creating something delicious out of ingredients that really aren't that tasty by themselves.

My husband called me from work this evening and said he's been craving cookies lately, he even went as far as to say that if I left a recipe out, he would have the kids help him make them (That is really saying something, as he very rarely cooks, and never bakes!).

So after laying my youngest down to bed, my six year old, Ashton, and I buckled down and decided to make some cookies.   After some indecision (Ashton says that peanut butter cookies are the way to go), we compromised on Chewy Chocolate Chip Oatmeal Cookies (truly not much of a compromise, as it is one of my favorites). 

The help (Ashton)

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.

Ashton putting butter in the mixer

Beat in eggs one at a time, then stir in vanilla.  Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. 

Mix in the quick oats, walnuts, chocolate chips, and butterscotch chips.  Refrigerate for 30 minutes.   While the cookie dough is refrigerating, I usually wash up the dishes so there is less clean up.  Ashton really enjoys helping on this part ☺

Preheat oven to 325 degrees.  Drop cookie dough by heaping spoonfuls onto ungreased cookie sheets.  Bake cookies 14-16 minutes.  Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Then, devour in a horrifyingly violent manner.

 

Chewy Chocolate Chip Oatmeal Cookies

adapted from allrecipes.com

1 cup butter, softened

1 cup packed light brown sugar

1/2 cup white sugar

2 eggs

2 tsp. vanilla extract

1 1/2 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

3 - 3 1/2 cups quick-cooking oats

1 cup chopped walnuts

1/2 cup semisweet chocolate chips

1/2 cup butterscotch chips

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.  Beat in eggs one at a time, then stir in vanilla.  Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended.  Mix in the quick oats, walnuts, and chocolate chips.  Refrigerate for 30 minutes. 

Preheat oven to 325 degrees.

 Drop by heaping spoonfuls onto ungreased baking sheets.  Bake for 14-15 minutes in the preheated oven.  Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.