Ashley Gretencord embodies Kansas’ hospitable spirit and penchant for home-cooked goodness, but the inspiration for her food isn’t held back by the borders of the sunflower state. A wife and mother of 3, she has taken her own approach to everything from healthy lunches, to athlete meal-prep, and campfire classics.
Cookies are my favorite thing to eat. I mean bake. Everyone has their favorite kind and they either like them flat and a little crunchy or soft but thick and chewy. I’ve been known to trash an entire batch of flat crunchy cookies, so you know where I stand! Luckily, these are the best of both worlds! Your kitchen or RV is about to smell amazing, take a minute for yourself to just sit and breathe it in!
Preheat oven to 350
Add dry ingredients to a medium bowl and whisk to combine. Stir in oats.
In a large bowl cream together the butter, shortening, and sugar. Add extracts and eggs and beat for another minute.
Fold in chocolate chips.
Roll about a Tbsp amount of dough into a ball and gently press into a 1” thick disc. Place two inches apart on an non-greased cookie sheet and bake for 9-12 minutes.
Remove from oven and leave on cooling rack for 2-3 minutes then remove from sheet and let cool.
Notes- cookies will seem undercooked but need to come out of the oven when the edges just BARELY have any brown. All ovens vary, but 10 minutes was perfect in mine!
Suggestions: Add ins! In my opinion, any chip is a good chip. You can also add chopped nuts, or get wild and add some dried fruit! One of my favorite oatmeal cookie combinations includes macadamia nuts, white chocolate chips, dried cranberries, and flaked coconut! As always, be creative!
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