These really are the best oatmeal cookies ever! Just make sure you don't cook them too long....like as in take them out when they still look a bit undercooked rather than getting brown or you will end up with the traditional super thin crunchy oatmeal cookie. Mine take exactly 12 minutes at which point the edges are just barely starting to look golden. After they sit on the cooling rack for a few minutes on the baking sheet they are perfect. These are soft and DELICIOUS! My favorite is that the dough keeps in the fridge for a week, so I can make some each day during the week fresh- yum :)
Another note- I have been experimenting with coconut oil and have been using it exclusively in these chocolate chip cookies although I haven't tried it with this recipe yet. I will update it when I do, but definately comment if you do try that!
Oatmeal Chocolate Chip Cookies
Recipe from Sept 2011 Family Circle Magazine
2 sticks dairy free margarine (or butter), at room temperature
1/2 cup granulated sugar
1 cup light-brown sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 Tbsp vanilla extract
2 cups all-purpose flour
1 cup quick-cooking or old-fashioned rolled oats (I use old fashioned)
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2-2 cups diary free chocolate chips (or milk chocolate or semi-sweet)
Heat oven to 325. Place margarine and sugars in a bowl and beat until smooth and creamy. Add the egg, egg yolk and vanilla, one at a time, beating well between additions.
Place flour, oats, baking powder, baking soda and salt in a seperate bowl; mix well and add to the butter mixture. Beat until everything is well incorprated. Scrape down the sides of the bowl, add the chocolate chips and beat again. You can cover and refrigerate up to one week.
Form the dough into about tablespoon size round balls and place them about 2 inches apart on a cookie sheet. Transfer to 325 degree oven and bake until the cookies begin to brown at the edges, around 12 minutes. Cool on the cookie sheet.