Wednesday, December 12, 2012
TGFB Cookie Swap: Oatmeal Chocolate Chip Cookies
One of my favorite blogs posted a few weeks ago about the Great Food Blogger Cookie Swap! I absolutely love the idea of getting packages of delicious goodies in the mail (who doesn't?) so I of course joined in on the fun!
We each were supposed to bake 3 dozen of the same cookie and ship one dozen to 3 other bloggers that we were matched with. In return we get three dozen different cookie packages back! It's a win-win!!
I looked through a lot of cookie recipes and decided to do one I've never done before. I also look through the blogs of my matches to check out there style and taste. I settled on a Southern Living cookie recipe and added my own twists.
They really came out great and were perfect for shipping. If you have relatives in far places and you want to bake some love to send to them, this is a keeper! The oatmeal in these wasn't over powering it was mainly there for a bit of texture and chewiness.
This oatmeal cookie also had no raisins. I not a fan of raisins in my cookies and neither was one of my matches so that worked out great. The chocolate chips instead of raisins was a great swap and was just delicious in this oatmeal cookie!
Pin it, bookmark it, but definitely bake it! They were outstanding!
Oatmeal Chocolate Chip Cookies
Recipe Modified from Southern Living
Makes 4-5 dozen
1 cup butter, softened
1 cup firmly packed dark brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups uncooked regular oats
2 cups (12 ounces) semi-sweet chocolate chips
1/2 cup coarsely chopped pecans
Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs, one at a time, beating just until yellow disappears after each addition. Stir in vanilla.
Combine flour and next 3 ingredients; gradually add to butter mixture, beating until blended. Stir in oats, chocolate chips, and pecans. Drop by tablespoonfuls onto greased baking sheets.
Bake at 350° for 12 minutes. Cool on baking sheets 3 minutes; remove to wire racks to cool completely.