These cookies are my mother’s recipe. She used to be a professional baker and these cookies are something she’s been refining all my life. In high school some of my friends called them the godly cookies and everyone appreciated when I brought some to share. These are one of my favorite deserts to make and eat and I’m sure you will too!
As befits a good cookie, they follow the Julia Child style…butter and plenty of it. Actually this recipe makes anywhere from 35 to 40 cookies, and they are normally sized, so you don’t have to watch your waistline too carefully. Of course, all bets are off if you, quite reasonably!, decide to eat an entire pan in one sitting. (And you might, if experience has taught me anything!)
The best thing about this recipe is you can freeze the little measured balls of dough and only bake them as needed. When I make them I usually pack them up in sets of 4 and take them out when I want to have desert and a few left over as a lunch time treat for the next day. They don’t expand too much on the baking sheet, so six or eight might fit if you decide you want more than just one set of four
3 cups all purpose flour
1 cup pastry flour (or add another cup of all purpose if you don’t have any)
1 tsp. baking powder
1 tsp. baking soda
Mix the dry ingredients together in a bowl and set aside.
In a separate bowl (or a kitchen aid) mix the following:
3 sticks of butter (12 oz.) (salted butter, if unsalted add a 1/8th tsp. salt to dry ingredients)
1 1/4 cups white sugar
1 1/4 cups brown sugar
3 eggs, one at a time
1 T. Vanilla extract
Mix in the flour mixture
3 cups of oatmeal
3 cups chocolate chips (you can add up to 6 cups depending on how much chocolate you want)
Use 1/4 cup measure, or weigh out 2.0 oz. per cookie. Freeze if you plan on baking them later.
Bake at 375 for 12-16 minutes, turning pan half way through baking. 12 minutes for unfrozen, 14ish for fresh from freezer.