Our Favorite Oatmeal Chocolate Cookies

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This is our go-to chocolate chip cookie recipe. It makes about 7 dozen and freezes perfectly. If you don’t want so many cookies, this is an easy recipe to divide in half.


Cream together both types of sugar with butter. I use organic evaporated cane juice sugar or raw sugar in place of the granulated sugar.

Add eggs one at a time and beat together. Add vanilla and mix.

Add salt, baking powder, baking soda then slowly add flour, mixing in between cups. We’ve made the recipe with all 4 cups Prairie Gold whole wheat flour and it still turns out great. This time around I used 2 cups whole wheat flour and 2 cups Eagle Mills Ultragrain flour from Costco. You can also use all all-purpose flour.

Mix in old fashioned oats. Add chocolate chips and stir in by hand or use your mixer. I use my mixer because it’s easier.

Place on non-stick cookie sheets. I use a cookie scoop and place 12 cookies per cookie sheet.

Bake at 375 for 10-12 minutes.

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