This is my go-to cookie recipe. I love soft cookies with a slight crisp outer edge. These cookies meet these requirements. They are perfect warm out of the oven or even s
traight out of the freezer. I adapted the recipe from a recipe in the Better Homes and Garden’s Cooking for Two recipebook.
I had two little helpers with me while making this batch. You can see their little hands doing the most important part: pouring in the chocolate chips. They like the finishing moment the best… licking the beater.
I always cook my cookies on a stone pan. It is nearly impossible to burn your cookies with a stone pan. The more you use a stone pan, the darker it becomes. As you can see, mine is well-seasoned and even has a chip from where the hubby grabbed it too forcefully. These pans are breakable, but I would replace mine in a heartbeat if it broke completely. The one pictured above is the pampered chef pan, but you can get them elsewhere.
Cooking tip: the stone takes a bit of time to warm up, so my first batch of cookies usually take 2-3 more minutes.
Printable version: Chocolate Chip Oatmeal Cookies recipe
Now I just have to limit myself to one a day…nom nom…