My brother’s high school girlfriend had a mother who was the most amazing baker.  I gained a lot of baking wisdom from her at a very young age, and one of the things I fondly remember her making often is oatmeal chocolate chip cookies — because they happen to be my brother’s favorite.  Though the relationship fizzled shortly after high school, I often think back fondly on her and her warm and welcoming home, with something always baking in the oven.

To this day, I can’t detach these cookies from my brother.  I don’t know if he’d ever tried them before his high school girlfriend’s mom baked them for him, or if had tried them previously and discovered his taste for them.  Either way, I know I hadn’t tried them before she’d made them — and I remember loving them upon first taste.

Oatmeal chocolate chip cookies have this edge on a plain chocolate chip cookies because of the texture of the oats.  They just add this unique layer of deliciousness that can’t be duplicated.  I love the little nooks and crannies that make them look so rustic and homemade.

So, now that I’ve tasted this batch for, *ahem* quality control, I can wrap up the remainder and run them over to my brother tomorrow.  He’s got it pretty good, I’d say.

Make plenty of these and share them with your loved ones.

Oatmeal Chocolate Chunk Cookies

Recipe adapted from Betty Crocker

Makes approximately 30 medium sized cookies

You will need:

1 and 1/2 c. light brown sugar, packed

1 c. (2 sticks) unsalted butter, softened

1 t. vanilla

1 egg

2 c. old-fashioned oats

1 and 1/2 c. all-purpose flour

1 t. baking soda

1/4 t. salt

1 and 1/2 T. Nutella

One 11 and 1/2 oz. bag of semi-sweet chocolate chunks

1. Preheat oven to 350 degrees.  Line 2 baking sheets with parchment and set aside.

2. In a large bowl (or the bowl of electric mixer with the paddle attachment), cream together brown sugar and butter until light and fluffy — about 2 minutes.

3. Scrape down bowl with a spatula and add in egg, Nutella, and vanilla.  Mix until well combined.

4. On low speed, slowly add in oats, flour, baking soda, and salt.

5. Gently fold chocolate chips in with a spatula until no flour bits remain and all ingredients are well combined.

6. Drop dough by rounded spoonfuls (I like to use a small/medium sized cookie scoop) onto baking sheets, about 2 inches apart.

7. Bake 9 to 11 minutes, or until cookies are golden brown.  Let cool on baking sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.

Cookies will keep, at room temperature in an airtight container, for up to 4 days.