Oatmeal Chocolate Chip Cookies

If you don't already own Martha Stewart's Cookies, I recommend you buy it.  Every cookie I've tried has turned out exactly as pictured or described.  These are our current lunchbox favourites.  Crunchy oatmeal, reminiscent of Dad's Oatmeal Cookies.  Martha's recipe calls for raisins, but we like them with chocolate.  If you do want to try them with raisins or dried cranberries, I'd recommend increasing the quantity to 1 1/2 cups.  (Hmmm, just thinking about it, they might be nice with white chocolate AND cranberries, for the holidays.)   Makes 5-6 dozen.

Oatmeal Chocolate Chip Cookies


3 c old fashioned rolled oats
1 c plus 2 tbsp flour
1/2 c wheat germ or wheat bran
1 tsp b soda
1 tsp b powder
1/2 tsp cinnamon
1/2 tsp coarse salt
1 c unsalted butter, room temperature
3/4 c sugar
3/4 c brown sugar
2 eggs
1 tsp vanilla
1 c chocolate chips

Preheat oven to 350 degrees.
Stir together oats, flour, wheat germ, b soda, b powder, cinnamon and salt in a large bowl.
In a separate bowl, mix together butter and sugar with electric mixer until pale and fluffy, about 5 minutes.  Mix in eggs and vanilla.  Reduce speed to low, add oat mixture and mix until just combined.  Stir in chocolate chips.
Using a 1 1/2 inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, and flatten slightly.
Bake until golden and just set, about 14 minutes, rotating half way through cooking.  Let cool on sheets on wire racks for 5 minutes.  Transfer cookies to wire racks to cool completely.

NB.  I usually freeze half the dough to take out and use another time as I find 6 dozen cookies a lot for one time.