Growing up I always loved one cookie in particular that my mom would make – peanut butter chocolate no bake cookies. There’s something about them that I just can’t resist. All no bakes are good, but hers are the best. Still to this day they’re my favorite.
Jacob’s favorite without a doubt are his mom’s oatmeal chocolate chip cookies. In fact, the recipe is almost identical to my mom’s oatmeal chocolate chip cookie recipe, but his mom’s always taste different when she makes them. I’ve made her cookies before for him, and they are never the same. It could be because I sub in whole wheat flour, but we won’t get into that.
I got a hankering to make cookies and had Jacob’s mom’s recipe on my fridge, so I grabbed it, but made them my own in the process.
See, I want our kids to remember my oatmeal chocolate chip cookies. Maybe it’ll just be because I made them, or maybe they will taste different from others because I didn’t follow my mom’s or Jacob’s mom’s recipe. They were more a guide for me to modify into my cookies. Heather cookies. Less sugar, more whole grains. Just the way I like my cookies to be.
MY Oatmeal Chocolate Chip Cookies
makes 12 cookies
- 1/2 cup butter (1 stick), softened
- 2/3 cup natural cane sugar
- 1 egg
- 1 tsp vanilla
- 3/4 cup whole wheat flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 1/2 cups rolled oats
- 2 handfuls chocolate chips (about 3/4 cup)
- Pre-heat oven to 350 degrees.
- Whisk together butter and sugar until smooth. Add in egg and vanilla and continue to whisk.
- Add in flour, baking soda, sea salt and rolled oats and stir together. Once fully combined, stir in chocolate chips.
- Scoop dough into 12 mounds on ungreased baking sheet. Bake for 12-14 minutes, until edges are slightly golden. Cool on sheet for a couple minutes then move to a wire rack to finish cooling.
Do you have a favorite cookie your mom would make?