Choc-Oat-Chip Cookies

This recipe (from the back of the Tollhouse bag) is excellent!

I think the key with them is to make them kind of small and then they are a little bit thicker and the texture is perfect.

Also, I learned a little trick from Joy the Baker, that if you make a large batch of cookie dough— you can freeze the individual balls of dough to bake later. Take a cookie sheet lined with wax paper, measure out as many “dough balls” as you can fit without them touching, pop the cookie sheet in the freezer for an hour or two. Then, once the dough balls have frozen- drop them into a gallon size freezer bag. When you have visitors and have the need for freshly baked cookies or you just get a craving yourself, simply remove however many you want and bake at the required time– no thawing required. 

This little tip has been great for our household… basically because I can rarely rationalize baking an ENTIRE batch of choc. chip cookies— but a few at a time, definitely! A bag of frozen cookie dough balls or a plate of fresh baked cookies also makes a nice little gift for someone who is under the weather or could just use a little pick me up! We even took some to a friend who had recently had a baby so that when the meal rotation ran out, they would still have a nice little treat in the freezer. (And need I even point out, how much cheaper it is than buying ready-made cookie dough?? Not to mention lacking in shelf-stable preservatives.)

Okay, on to the recipe:

Choc-Oat-Chip Cookies

1 3/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cups brown sugar
2 sticks of softened butter
1/2 cup granulated sugar (I cut this back a bit.. they were still plenty sweet.)
2 large eggs
2 tbsp. milk
2 tsp. vanilla extract
2 1/2 cups quick or old fashioned oats
2 cups (12 oz.) Nestle Tollhouse Morsels Semi-sweet (If you use milk chocolate, cut back the sugar a little bit more.)
1 cup chopped walnuts (pecans would also be good…)

Preheat the oven to 375′ degrees


Combine the flour, soda and salt in a small bowl. 
Beat butter and both sugars in a large mixer bowl until creamy. Beat in eggs, milk and vanilla. Gradually beat in flour mixture. Stir in oats, morsels and nuts. Drop by rounded spoonfuls onto ungreased baking sheets. Bake 9-11 minutes. Cool on baking sheet for 1 minute and then move to wire racks to cool completely… But not too completely…. because you cannot beat a warm chocolate chip cookie!!!