Oatmeal Chocolate Chip Cookies

One can never have too many chocolate chip cookie recipes, at least not in my book. And this is definitely a good one to add to your collection! This recipe is a good mix of chewy yet chocolaty, delicious yet satisfying. Isn't that apparent by the happiness seen on my face as I shove this cookie in my mouth? Yes, I am a total ham if it means getting a few laughs.

This recipe was discovered over at Bake or Break and is a goody to keep in the recipe box. My changes included adding almond extract, using my farm fresh eggs, trading out the chocolate bar for actual chocolate chips, and omitting the nuts this time around. The trick to the amazing chewiness? Blending the oats in a food processor first! Seriously, try it. The results are both surprising and tasty. Enjoy!

Oatmeal Chocolate Chip Cookies
Adapted From: Bake or Break 

• 1 cup butter, softened
• 1 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp almond extract 
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 teaspoon salt
• 2 1/2 cups uncooked regular oats
• 1 1/2 cups semisweet chocolate chips
• 1 cup chocolate chips 

Preheat oven to 375°.

Beat butter at medium speed in a heavy-duty mixer until creamy. This can take up to 3 or 4 minutes. Make sure to scrape down the edges of the bowl in between. Gradually add sugars and beat well. Add eggs, vanilla and almond extracts, beating well.

In a separate bowl, combine flour, baking powder, bakings soda, and salt. Gradually add to butter mixture and beat well.

Process oats in a food processor until finely ground. Add to butter mixture and beat well. Stir in chocolates.

Drop cookies by tablespoonfuls onto ungreased baking sheets, lined with parchment paper. Bake for 8-10 minutes or until lightly browned. Cool slightly on baking sheets. Then, remove to wire racks to cool completely.