Chocolate chip cookies are always appropriate — for Dad, for everyone – Herald-Mail Media

Show Caption

If you give a dad a chocolate chip cookie on Father’s Day, what might happen?

Well, he will probably smile and instantly know that you love him because you’ve made these delectable cookies.

Chocolate chip cookies aren’t just for Christmas. A warm chocolate chip cookie elevates any moment, on any given day. I know — I’ve eaten them on more occasions than I care to admit.

This particular recipe was given to me by my sister many years ago when Mrs. Fields  cookies were popular. This is a knock-off recipe; she got it from a high school friend and that’s as far back as we can trace it.

The oatmeal in this cookie is what gives it body and substance. It’s a game-changer for me, and it will be for your dad.

This recipe makes a lot of cookies, so sometimes I halve it — but more often I freeze the dough I don’t use, and then use the frozen dough another time when I have a hankering for one of these transforming bites. 

Chocolate Chip Cookies

5 cups old fashioned oats

4 cups flour

2 tsp baking soda

2 tsp baking powder

1 tsp salt

4 eggs

2 cups butter

2 tsp vanilla

2 package semi-sweet chocolate chips 

2 cups sugar

2 cups brown sugar 


Cream butter and sugars.

While this is creaming, process the oats until they are the consistency of whole wheat flour. Put them in a large mixing bowl. Add the flour, salt, baking soda and baking powder. Stir with a whisk and set aside.

To the mixer add eggs one at a time, blend well, add vanilla and mix another minute.

Turn the mixer to slow speed and add the mixed dry ingredients about a cup at a time. It’s a thick batter.

I add the chocolate chips last, while wearing gloves. It’s easier to mix with my hands.

Use a cookie scoop for consistently sized cookies.

Bake 375 degrees 11-12 minutes for a larger cookie, 8-10 for a smaller one. 

This makes about 60 large cookies, so halving the recipe is an option. 

*This dough freezes well. I put about 1 1/2 cups of batter on a piece of heavy duty aluminum foil. I shape it like a log, wrap it tight and freeze. When I want to bake them I remove a log and let it thaw, and bake as directed. It lasts up to two months. 

Melinda Malott of Williamsport is a self-taught baker and cook. Follow her on Instagram @Melindaluvs2bake.

Leave a Reply

Your email address will not be published.