Oatmeal Chocolate Chip Cookies

This is for Janna, who introducted me to the world of food photography. Apparently food photography (or food p*rn, if you will) is the hot new thing for blogging. It's as addictive as the other p*rn, just not as destructive. Unless you count my cholesterol levels. Ha. The following is my first attempt. Let me know what you think.

I made Oatmeal Chocolate Chip Cookies last week to take to a friend's house. They were a huge hit. I was a bit shocked because I am not a good cook, at all. Seriously. The best thing I make is Taco Soup. In fact, when Preston was inhaling his cookie, I said "Guess who made that cookie?". His answer? "Janna". So you would imagine my excitement when everyone raved about my cookies. Janna told me to post the recipe and pictures.

Oatmeal Chocolate Chip Cookies

makes about 2-1/2 dozen

1 cup (2 sticks) butter, softened

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 tsp vanilla

1-1/2 cups all purpose flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

3 cups oats (quick or old-fashioned, uncooked)

1 cup semi-sweet chocolate chips, plus a few more for good measure!

Heat oven to 350 degrees

Beat together butter and sugars until creamy.

Add eggs and vanilla; beat well.

Add combined flour, baking soda, cinnamon and salt. Mix well.

Stir in oats and chocolate chips; mix well. (I do this by hand)

Drop dough on ungreased cookie sheet by the tablespoon full.

Bake for 10 - 15 minutes, depending on your oven. They need to be almost raw in the middle to keep their chewy texture. Remove when the edges start to look done. Even if they are a little raw, they will set as they cool.

The key to this recipe is the cinnamon. Today, I forgot the cinnamon in the first batch, but added to the second batch. It's crucial to make these bad boys delicious.

Enjoy!