My earliest memory of these cookies is when I was 7 or 8 years old and we went to visit my great grandma. I remember feeling shy and embarrassed about going to a place I hadn’t been before. It was scary being surrounded by grownups who all seemed really comfortable even though I didn’t know any of them very well.
I remember timidly walking through the front door and being overwhelmed by a smell so delicious I couldn’t wait to find out what it was. My great grandma greeted us with a smile and hugs, and told us she had been baking cookies for us! All of my little-kid shyness and embarrassment went right out the window. She baked cookies for us!
I don’t remember every detail of the time we spent with her before she passed away, but I will always remember the day she handed me my first oatmeal chocolate chip cookie. It was warm and chewy with little bursts of chocolate throughout. It ruined all other cookies for me.
When I got older, the memory of those cookies stayed with me. I wanted to learn to bake them myself, but her recipe was nowhere to be found! Determined to relive that magical experience, I set out to recreate Grandma’s cookies. Through lots of trial and error, I was able to come pretty close! I don’t think I’ll ever stop tweaking this recipe, simply because that first memory always seems to trump my last attempt. But these truly are my favorite cookies of all time.
Oatmeal Chocolate Chip Cookies
Adapted from a magical memory of Great Grandma Kreuder (1896-2000)
Makes about 6 dozen
2 sticks softened butter
1 cup granulated sugar
1 cup brown sugar
2 tsp vanilla extract
2 tbsp milk
2 large eggs
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 1/3 cups flour
2 1/2 cups old fashioned oats
2 cups chocolate chips
Pre-heat oven to 350
Cream softened butter and sugars with a hand mixer in a large bowl.
Add vanilla, milk and eggs. Beat until fluffy.
Whisk or sift flour, salt, baking soda and baking powder in a separate bowl, add to the egg mixture and beat until fully incorporated.
Add oatmeal & chocolate chips and stir well.
Drop 1 inch mounds of dough about 2 inches apart on a cookie sheet lined with parchment paper.
Bake for 11 minutes.
Allow the cookies to cool on the sheet for 5 minutes before moving them to a cooling rack.
Optional: If you like a thicker cookie, stick your cookie sheet (including dough drops) in the freezer for 10-15 minutes before putting it in the oven. You can do this with each batch while another batch is baking. If you do the freezer option, you may need to bake for a minute longer. You’re looking for a light golden brown just around the edge of each cookie.