This past week has been insane. Not only have I been extremely busy, but I’m also trying to knock this awful cold. I don’t know about you, but when I’m sick, all I want to do is to chill in front of the TV and take a nap. Unfortunately, that’s not a choice for me this week. It’s my last week of classes and I have to wrap up all of my school work to turn in before the end of the semester. So I am continuing to push through and keep reminding myself that this time next week, I will be on winter break.
But what do we do when we are feeling stressed? Stress less and cook more. I took a mental health break the other night and baked some of my favorite chocolate chip cookies. I would argue that I’m actually a better baker than cook. Baking is how I got my start in the kitchen. There is something so therapeutic about baking and for me it’s the perfect stress reliever. Also, there is something so comforting about a chocolate chip cookie. It’s so familiar, simple and so delicious.
This is my signature chocolate chip cookie recipe, a cross between an oatmeal raisin cookie and a traditional chocolate chip cookie. I add cinnamon and just a little bit of oats, to give it a flavor similar to that of an oatmeal raisin cookie. Another great thing about these cookies is that they are so easy to make. This recipe can be easily prepared on a weeknight, with very little effort. The end result, warm and gooey chocolate chip cookies that will make you forget all of your troubles.
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
cookies
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- 1/2 cup salted butter 1 stick
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp salt
- 3/4 tsp baking soda
- 1/4 cup quick oats
- 2 cups all-purpose flour
- 1 12 oz bag milk chocolate chips
Ingredients
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- Preheat the oven to 375 degrees F and line a cookie sheet with parchment paper or grease the cookie sheet with butter.
- Using a mixer, cream ½ cup of salted butter (1 stick), ¾ cup of brown sugar and ¾ cup of white sugar together.
- Add 2 eggs, 1 tsp of vanilla extract, ¾ tsp of baking soda, 1 tsp of cinnamon and 1 tsp of salt and mix until combined.
- Add 2 cups of flour to the mixture, one at a time and mix in between so that flour doesn’t get all over the place.
- Lastly, add ¼ cup of quick oats and 1 bag (12 oz) of milk chocolate chips.
- Scoop the cookie dough by heaping tablespoons onto the cookie sheet and place in the oven. For a softer cookie, bake for 12 minutes and for a firmer cookie bake for 14 minutes. Remove from oven and place cookies on a wire rack to cool.