Moose Farts Cookies
Thick and chewy oatmeal cookies loaded with chocolate chips, offering a perfect balance of sweetness and texture.
Ingredients
Wet Ingredients
- 1 cup unsalted butter Softened for easy mixing
- 1 cup brown sugar Lightly packed for best results
- 1 cup granulated sugar
- 2 large eggs Room temperature for better mixing
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups rolled oats The main ingredient for texture
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 1 cup chocolate chips Semi-sweet or milk chocolate can be used
- 1 cup chopped nuts Optional for added crunch
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until smooth and creamy.
- Beat in the eggs one at a time, mixing until each is fully incorporated. Stir in the vanilla extract.
- In another bowl, combine the rolled oats, flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring just until no dry patches remain.
- Fold in the chocolate chips and nuts (if using).
Baking
- Drop spoonfuls of dough onto ungreased baking sheets, leaving space between them.
- Bake for 10–12 minutes until the edges are lightly golden and centers look set but still soft.
- Let cookies sit on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, pull cookies when the edges color, not when the tops brown. Ensure even portioning of dough for uniform baking.