Pour a glass of milk and get ready for some warm Oatmeal Chocolate Chip Cookies. This recipe is a family favorite and has been passed down for many generations.
You may have noticed that things have been a bit stagnant around here for the past few weeks. You could say that I took a break in the kitchen and focused on life events that needed my attention.
Life event #1: At the beginning of this month, I went back to work full-time and I’m loving every bit of it. It allows me to work in a fun environment outside my home and most importantly makes me get out of my pajamas every day. I’m sure my kid’s teachers wondered if I ever got ready for the day before this.
I absolutely loved working on my blog every day but I was missing something. I was in need of something that would push me further and let me surround myself with “people.”
Life event #2: My nephew who lives with us was diagnosed with autism. For the past year and a half, my husband and I have been searching for an answer to his behavior and social skills. It’s such a blessing that we finally have our answer and we can focus on moving forward to help him in his home life, school settings and just being around kids his age.
Now that I have a good handle on things, I can get back in the kitchen and showcase some of my recipes. Let’s start off with these Oatmeal Chocolate Chip Cookies that just happen to be a family favorite of my husbands. My father-in-law is always whipping up a batch when we have family get-togethers. It’s definitely a keepsake recipe that I want my kids to remember when they get older.
ENJOY – Meagan
Oatmeal Chocolate Chip Cookies
Cookies with chocolate chips, oatmeal and pecans.
Yield: approx. 3 dozen
Prep Time: 15 minutes
Cook Time: 8-10 minutes
Total Time: 25 minutes
1/2 cup crisco
1/2 cup salted butter, room temperature
3/4 cup brown sugar
3/4 cup sugar
1 1/2 cup flour
1 tsp salt
1 tsp baking soda
2 tsp hot water
1 tsp vanilla
3 cups oatmeal
1 cup chocolate chip morsels
1 cup pecans, chopped
Preheat oven to 375 degrees.
In a mixing bowl cream the crisco and butter. Then add sugar and eggs.
Slowly add the flour and salt.
In a small dish add the baking soda and hot water and mix until it dissolves. Add it to the large mixing bowl along with the vanilla. Mix until everything is well combined.
Stir in the oatmeal, chocolate chips and pecans.
Place on a non-stick baking sheet or silicone baking mat by cookie scoop or large spoon.
Bake for 8-10 minutes remove and let them finish cooking for 2-3 minutes before removing them to cool.
Recipe by Dorothy Miles