Chocolate Chip Oatmeal Cookies with a secret ingredient!
Like most couples, hubby and I went through the ‘get to know you’ faze when we were dating.
I asked him some pretty important questions on our first date. Like…
“Are you a dog or cat lover?”
And “Do you have any hobbies?”
Michael, on the other hand, seemed to have only one question on his mind.
“Do you cook?”
I learned early on that the way to this man’s heart was definitely through his stomach.
But it wasn’t until AFTER we were married that I found out just how much he LOVED chocolate!
Shortly after we were married, one of the first chocolate treats I baked for him were these Oatmeal Chocolate Chip Cookies!
At the time, hubby had been bragging about how he could make a MEAN chocolate chip cookie-and he challenged me to a bake-off.
Not one for turning away from a challenge-I said-‘Bring it on!” Of course, the poor man didn’t know I had a secret weapon.
Can you guess what my secret weapon was?
No? Well..it’s almond extract!
Yep-nothing fancy here. Except maybe the AMAZING flavor that it brings to the dark chocolate that is also in these cookies!!
And yes, I won the bake-off-although I must say hubby’s cookies were pretty good too!
So whenever he gets a hankering for a chocolate cookie-I always make sure the cookie jar is filled with his favorite!
Here’s the recipe for Chocolate Chip Oatmeal Cookies with a secret ingredient!
Chocolate Chip Oatmeal Cookies
A soft chewy cookie filled with dark chocolate chips and crunchy oatmeal with a hint of almond.
- 1 cup butter softened
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs beaten
- 1 tsp almond extract
- 1 tsp salt
- 1 tsp baking soda
- 2 cups all-purpose flour
- 3 cups quick oatmeal
- 1 12 oz pkg dark chocolate chips
Preheat oven to 350. Combine butter and sugars in a large mixing bowl. Beat until smooth and fluffy. Add eggs and almond extract. In another large mixing bowl, combine flour, salt, baking soda, and oatmeal. Slowly mix the dry ingredients in with the wet ingredients. Mix until just combined. Fold in chocolate chips. Chill in the refrigerator for at least 1 hour. Drop by heaping teaspoon onto an ungreased (or parchment lined) baking sheet. Bake for 12 minutes. Remove from the oven and let cool completely before storing in an air-tight container.