Oatmeal Chocolate Chip Cookies

You really can't go wrong with oatmeal chocolate chip cookies -- a widely-loved variation on a classic favorite. And, since they include oatmeal, I convince myself they might be kinda sorta healthy!  I love this recipe: the cinnamon and cloves are completely optional and very subtle, but just add a little extra dimension to the finished flavor. Ironically I made a huge batch of these almost immediately after resolving to lose a few pounds before a 15K I am running in early December -- less weight to carry all those miles! Not exactly a swimming start, but oh well, it was worth it for the chewy, chocolatey goodness. Scroll down for the recipe.

All boxed up and ready to take to work. 

(I have enough shame willpower to not eat ALL of them myself!)

Oatmeal Chocolate Chip Cookies

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar (I use dark, but light would work just fine)
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• 1 teaspoon cinnamon (optional)
• 1/4 teaspoon cloves (optional)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups old-fashioned oats
• 2 cups (1 bag) semisweet chocolate chips
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• Preheat the oven to 350 degrees. 
  • • In a large mixing bowl -- a stand mixer is great if you have one -- cream the butter, white sugar, and brown sugar. Beat in the eggs and vanilla extract.
• 
  
• In a separate medium-sized bowl, combine the flour, cinnamon and cloves (if using), baking soda, baking powder, and salt.  Add the combined dry ingredients a little at a time to the creamed butter and sugar mixture.  Next, stir in the oats and chocolate chips.
• 
  
• Drop rounded spoonfuls a few inches apart on regular ungreased baking sheets, and bake for 10-12 minutes.  Cool 'em on wire racks -- if you can wait that long!