Milk Chocolate Chip Oatmeal Cookies

Sometimes I wonder if famous chefs and bakers ever mess up in the kitchen.

Does Martha Stewart ever make a cake and say, "Oops, I forgot the eggs?"

Does Emeril Lagasse ever slice his pork roast and realize its half raw in the middle?

Does Maggie @ Vittles and Bits ever decide to make oatmeal cookies and forget to put the oatmeal in?

Yes... yes she does.

Ok so unfortunately I'm not famous.  But can you believe that I specifically wanted to make oatmeal cookies and almost neglected to put in the main ingredient?

After finishing up mixing the ingredients, I licked some of the batter on the beaters and thought "This batter is awfully buttery."

So I added some extra flour and placed the dough in the refrigerator to chill.

A while later it dawned on me... I had no recollection of opening the canister of oats?

Good to know pre-Christmas baking is off to a glorious start. 

Milk Chocolate Chip Oatmeal Cookies

• 1/2 cup (1 stick) butter, softened
• 2/3 cup light brown sugar, packed
• 1 egg
• 1 teaspoon vanilla extract
• 3/4 C. + 2 T. all-purpose flour
• 1/2 t. baking soda
• 1/2 t. ground cinnamon
• 1/4 t. salt 
• 1 C. rolled oats
• 3/4 C. milk chocolate chips

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir flour mixture into the butter/sugar mixture. Then stir in the oats & chocolate chips.

Chill dough in refrigerator 30 minutes, covered.  Preheat oven 350 degrees.

Drop rounded tablespoons of dough 1" apart on a parchment-lined (or nonstick-sprayed) baking sheet. Bake cookies for 10-12 minutes, taking them out when golden at the edges but still a little undercooked-looking on top. Cool on baking sheet for a few minutes, then transfer to cooling rack to cool completely.

Recipe adapted from SmittenKitchen.com