Cookie of the Month: March 2026

“As a child, Shirley Jones, who was an employee at my father’s hardware store, would make these delicious Oatmeal Chocolate Chip Cookies. My brothers and I always appreciated these treats because chocolate chips were used instead of raisins. Still today, I remember these cookies and my brothers and I trying to sneak them so the other staff members wouldn’t see.” - Greg Lyons

Oatmeal Chocolate Chip Cookie
Greg Lyons, Executive Chef at The Country Club at Wakefield Plantation

Ingredients:

• 1 cup all-purpose flour

• ½ tsp baking soda

• ½ tsp salt

• ½ cup unsalted butter at room temperature

• 1/3 cup granulated sugar

• 2/3 cup light brown sugar

• 2 tsp pure vanilla extract

• 1 large egg

• 1 ½ cups rolled oats

• 1 cup semisweet chocolate chips

Directions:

1. In a medium bowl, whisk together the flour and baking soda; set aside.

2. Combine the butter with both sugars; beat on medium speed until light and fluffy.

3. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.

4. Add flour mixture; mix until almost combined.

5. Stir in the oats and chocolate chips. Chill dough for one hour to overnight.

6. Preheat oven to 350 degrees.

7. Use a small ice cream scoop to drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

8. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.

9. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.