Judy's Famous Oatmeal Chocolate Chip Cookies

A recipe that I have been making for more than 40 years faithfully for my children and now my grandchildren has gotten better because of technology.  

A little more than a year ago I purchased two 16 1/2 x 11 1/2 Silpat Nonstick Baking Mats and place them on two 17 x 12 rimmed commercial baking sheets from the local cooking store called The Wooden Spoon.   No more insulated cookie sheets or greased cookie sheets for these cookies and this is how they turn out every time.  PERFECT!  

My granddaughter Madison says I have a secret ingredient to their goodness, I tell her it's just this new technique plus the best and most natural ingredients.  

Ingredients:

1 cup unsalted butter, softened (good quality butter is always best)
1 cup granulated sugar
1 cup light brown sugar
1 tsp. baking soda
1 tsp. salt
2 eggs (organic, I use Phil's eggs)
2 teaspoons pure vanilla extract (Nielsen-Massey, Trader Joe's, McCormick's)
1 1/2 cups flour (Gold Medal All Purpose)
3 cups Quick Oats (Quaker Quick Oats)
2 cups semi sweet chocolate chips (Ghirardelli's or Nestle's but I like Trader Joe's Chunks too)

Directions:

Using a stand mixer, cream together butter and sugars.  Add eggs and vanilla and blend.  Mix in flour, baking soda and salt.  

Add oats and chocolate chips.

Preheat over to 350 degrees.  Using a small cookie scoop (1 1/4 inch) place on baking mats.  I usually do 12 to a sheet. 

Bake for 13 minutes exactly.  If your oven runs slightly hotter, bake for 12 minutes exactly but no longer or they will not be chewy in center.  

Immediately let cookies cool on the sheet on a wire rack for several minutes before removing them to cool.  Store in a cookie jar or in freezer bags.

Makes approximately 4 - 5 dozen.