Shakin & Bakin Foodie Blog

Every week, I like to bake cookies for my family and this week I chose to make Oatmeal Chocolate Chip Cookies. This recipe will make a lot (around 10 dozen or so cookies) so I usually leave half out and freeze the other half in a large container. This is a great recipe to use around the Holiday time when you want to bake large batches of Christmas Cookies.

Oatmeal Chocolate Chip Cookies

2 cups butter, softened
2 cups granulated sugar
2 cups brown sugar
4 large eggs
4 cups oatmeal
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
2 cups semi-sweet chocolate chips

Cream together the butter and sugar in the Tupperware Thatsa Bowl. Add eggs, beating until light and fluffy. In another Tupperware Thatsa Bowl, combine the dry ingredients except for the chocolate chips. Add dry ingredients to the wet ingredients in small portions, mixing after each addition. Stir in the chocolate chips with the Tupperware Saucy Silicone Spatula. Drop by the teaspoonfuls onto a cookie sheet that is lined with the Tupperware Silicone Wonder Nonstick Baking Mat. Bake in a 350 degree oven for 10 minutes. Cool on wire racks and then store in your favorite Tupperware container.