 Chewy Oatmeal Chocolate Chip Cookies It seems like every year when school starts and the crisp days of autumn start to unfold that the requests for home-baked cookies start to multiply! And especially for these old-fashioned chewy oatmeal cookies....created especially for those in the family that don't like raisins. I know, it's hard to imagine! But one bite and you'll agree that the chocolate chips are perfect in these chewy cookies with a thick and soft center. Creamy butter, brown sugar and just a touch of molasses give these a wonderful flavor. Use old-fashioned oats for maximum chewiness and texture. And try as you might, I don't think you'll find a better oatmeal cookie recipe than this one. Perfect for a school lunch-box, picnic basket, or cookie jar just waiting for someone to visit!  Old-Fashioned Oatmeal & Chocolate Chip Cookies These delicious treats are SO BIG too! The original recipe called for a quarter-cup of cookie dough and made almost five-inch cookies - GINORMOUS! Great for a bake sale or special party, but I generally make them much smaller for packing in a lunch or stocking up my cookie jar. Don't you hate it when your cookies spread thin and large all over your baking pan, bumping into each other and baking into siamese-cookies? The secret to keeping these thick and chewy is to refrigerate the dough for at least four hours - even overnight if you've got the time. Roll into golf-ball sized balls and place on parchment paper or silicone liners, and you'll be enjoying the sweet smells and chewy goodness in minutes! These hearty cookies also welcome all kinds of variations - add chopped pecans or walnuts, replace some of the chocolate chips with butterscotch chips, you can mix and match these pretty much any way you want to. This is also the same base recipe that I use for my Old-Fashioned Oatmeal & Raisin Cookies. And I've got one little one that actually prefers these simple and plain - no chocolate chips at all. And I have to tell you, simple is good too!  Chewy Chocolate Chip Oatmeal Cookies
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