Oatmeal Double Chocolate Chip Cookies

Today is a grumpy day.  A scowling, brooding, arms-crossed sort of day.  Why?

No good reason.

You’ve heard of these days?  The ones where you wake up on the wrong side of the bed and everything and anything is just sort of annoying?  That dust on the bathroom window sill?  Dumb.  Your morning workout?  Ugh.  Dumb.  This bowl of blueberry yogurt?  So dumb.

Okay.  Let’s snap out of it.  Snap snap snap.  We are not grumpy.  We are lucky.

So lucky!  Lucky to live in California, where the sky is blue and the peaches are already in season.  Lucky that our kitchen cabinets are painted purple, and that there are fresh flowers in our brand new bud vase.  Lucky for our families.  Our friends and our Bens.  Lucky to be healthy and alive and wearing neon yellow sneakers.

And lucky for the oatmeal chocolate chip cookies.

On a day like this, one of these (multiples of these, I think we can agree), might be in order.  Lucky us.

Oatmeal Double Chocolate Chip Cookies

This is my absolute favorite cookie recipe, of the cookie recipes in my repertoire.  Take that statement as you will, but keep in mind that I’ve made a lot of cookies in my day.  I’m just saying.

Note: feel free to substitute your favorite kind of chocolate in place of the dark and white here — I sometimes like to use a mix of bittersweet and milk, or else just entirely milk chocolate.  It’s so milk of me.

Ingredients:

• 3 cups all-purpose flour
• 1 tablespoon baking soda
• 3 tablespoons ground cinnamon
• 2 teaspoons salt
• 4 1/2 cups rolled oats
• 2 sticks plus 2 tablespoons butter, room temperature
• 2 1/4 cups light brown sugar, packed
• 1 cup plus 2 tablespoons white sugar
• 2 teaspoons vanilla extract
• 4 large eggs
• 1 cup dark chocolate chips
• 1 cup white chocolate chips

Directions:

Preheat the oven to 325 degrees F, and lay parchment on top of 2 large cookie sheets.

In a large bowl, whisk together the dry ingredients, from flour through rolled oats.

In another large bowl, beat together the butter and sugars until light and fluffy.  Add the vanilla and the eggs, one at a time, until smooth.  Add the dry ingredients and stir gently to combine.  Fold in the chocolate chips.

Scoop dough by the spoonful onto the cookie sheets, and flatten slightly with the palm of your hand.  Leave about an inch of space between cookies.  (Note: at this point the cookies may be flash frozen on the baking sheet and then transfered to a freezer safe plastic bag for storage – just bake right from frozen when ready to eat.)

Bake until cookies are slightly puffed and golden brown, roughly 10-15 minutes, depending on the size of your cookies.

Allow to cool slightly before enjoying with some cold milk.

Makes A LOT of cookies.  Like 50.