In honor of Mother’s Day, I had intended on featuring one of my sweet mama’s famous recipes.
But as the holiday came and went, doctor’s appointments and other scheduled events got the best of me and I failed to post on time. Better late than never though, right?
Words cannot even begin to describe these chocolate chip cookies that I grew up making with my mom. They embody all that a cookie should be: perfectly sweet, soft and buttery smooth. Not a night goes by in my mother’s house that does not involve cookies. Every night, she takes dough out of the fridge to bake fresh cookies. It’s true — our house smelled like a cookie shoppe every single night.
I have a running joke with my mother that one day, when we are both older and grey, we will open up a cookie shoppe and bake for the rest of our lives. She always laughs at me when I talk about this … little does she know that I’m not actually joking. I have many passions and baking and hanging out with my mother are two of them.
With my family still living in Indiana it hurts to live so far away from her, but on the days that I miss her the most I make these cookies. Even though today I cannot eat the cookies because of my new gluten-free/dairy-free fibromyalgia treatment plan, the smell was enough to bring a smile to my face. I hope you enjoy this family tradition of ours.
Happy belated Mother’s Day Jennifer Hardy! You are a beautiful and wise mother, and I cannot thank you enough for continuing to be there for me in the good and especially painful times. XOXO, Lauren
- 1/2 cup (1 stick) butter, at room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1/4 teaspoon vanilla extract
- 1 cup flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2/3 cup blended fine powder oatmeal
- 3/4 cup chocolate chip (I cut up dark chocolate bars)
- Nuts if desired
- Preheat the oven to 375˚ F.
- In a stand mixer with the paddle attachment (or large bowl with hand mixer), mix butter with sugar and brown sugar until combined. Then add in egg and vanilla and mix until batter is smooth.
- Next add in flour, oatmeal, salt, baking soda, baking powder and mix until just combined.
- Stir in chocolate chips. Chill dough for at least one hour or overnight if possible.
- Bake for 8-10 minutes until tops are slightly golden. Remove from oven and let rest on the pan for 5 minutes, then transfer to a cooling rack.