BAKERY STYLE OATMEAL CHOCOLATE CHIP COOKIES

A couple weeks back while I was standing by the stove stirring a big pot of my Sweet Potato Chili, my husband kind of got the hankering for some cookies. Since I was kind of preoccupied with the chili, he got busy with the cookies (with a little verbal guidance from me) and the result was decidedly BLOG WORTHY so here they are!

They are a variation of my Bakery Style Oatmeal Raisin cookies, obviously minus the raisins and spices. They are just so thick and soft in the middle with the most perfect chewy edge! I’m almost making myself sad right now because as I type this, I’m staring at these pictures without a single REAL cookie to behold. It’s a hard life, I tell you!

You might be wondering why I occasionally label a cookie recipe “Bakery Style”. This is just my fancy pants way of noting that they are purposely large cookies, much like you’d find in your favorite bakery. There’s something about the ratio of middle to edge in a larger cookie that really makes me happy!

INGREDIENTS

• 3/4 cup salted butter, softened
• 1 cup granulated sugar
• 1/2 cup dark brown sugar, packed
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup old fashioned oats
• 1/2 cup sliced almonds, chopped finely
• 2 cups semi-sweet chocolate chips

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. In the bowl of an electric mixer, cream butter and sugars together on medium speed until smooth. Add eggs one at a time, and then add vanilla extract.
3. ...........................................

for full instruction please see : lovelylittlekitchen.com

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