Soft and Chewy Oatmeal Cookies- Recipe

These oatmeal chocolate chip cookies are made with rolled oats, butter, and brown sugar and an extra egg yolk. Super soft and chewy these are a delicious base to make any oatmeal cookie (raisins, walnuts, chocolate chip). BONUS, make my maple bourbon cream filling and sandwich two cookies together to make oatmeal cream pies! MMMMM

TIPS
*Baking soda & powder: Baking soda & baking powder will help the cookies rise
*Molasses: Molasses is my secret ingredient to help enhance the cinnamon maple spice in these cookies.

INGREDIENTS
1 1/2 cups all-purpose flour (spoon & level to measure)
1 1/2 teaspoon ground cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/2 teaspoon baking soda
1/2 tsp baking powder
1/2 teaspoon salt

1 cup unsalted butter, room temperature
1 cup packed light brown sugar (or dark brown sugar)
3/4 cup granulated sugar
1 large egg, at room temperature
1 large egg, yolk only
1 tablespoon dark molasses
1 tbs pure vanilla extract
1 tbs maple syrup
1 tbs whiskey or bourbon

3 cups whole rolled oats
2 cups chocolate chips (I used semi-sweet)

Cream filling:
1/2 package of Philadelphia cream cheese (softened at room temp, up to a full package for thicker)
1/2 cup butter (softened at room temp)
2 cups confectionary sugar
2 teaspoons vanilla extract1 tbs milk
2 tsp whiskey

PREPARATION FOR FILLING:
Use stand mixer and beat butter on high until creamy, about 1 minute. Add the confectioners’ sugar and beat on medium speed for 1-2 minutes. Pour in vanilla extract and 2 tsp whiskey. Beat on high for 2-3 minutes until fluffy.

PREPARATION
1. Pre-heat oven to 350 degrees
2. Sift flour in bowl, and add spices, salt, baking powder, baking soda, mix and set aside.
3. In large bowl of electric mixer mix your wet ingredients and add vanilla, sugars, and add one egg at a time.
4. On low speed, beat in dry ingredients slowly then stir in oats with spoon and lastly add your chocolate chips.
5. Add your maple syrup and whiskey and hand mix until evenly mixed
6. Line cookie sheet with aluminum foil (shiny side down).
7. Measure out 2-3 tbs of batter for each cookie and place 5 to 6 cookies on your cookie sheet.
8. Bake at 350 degrees for 10-15 minutes on middle rack.
9. After 5min, bang cookie sheet on counter to help flatten cookies then rotate cookie sheets in oven.
10. The cookies are done when the edges are brown with a soft center (cookies should still be quite soft when they are
done).
11. Cool before removing from cookie sheet.