Yesterday was my husband’s birthday, and I wanted to go all out to show him how much I love him! Ever since he started his new job last month he has been asking for help to decorate his new office, so I created a big modern art piece and ordered him some furniture, printed off some fave. family pics, got paint, and ordered frames and some modern manly accessories {why aren’t the words manly and accessories sitting right?} Then… I did something in true Sarah style, and accidentally sent it all to our old house 🙁 I wanted to take him out to lunch, but work was too crazy, so I thought “dinner!” But I had to take the kids to their after school activities! AND, he was really sick! So, long story short, instead of these grandiose plans to make his birthday awesome, I decided to just make all of his fave. foods, including these oatmeal chocolate chip cookies, which I am super excited to share! 
My husband isn’t a dessert guy– he would take a cheese plate over a chocolate cake any day, but the one thing he really loves is a GOOD oatmeal cookie. Since we have been married I have made so many different variations for him: English crispy oatmeal cookies, oversized bakery style oatmeal cookies, oatmeal cookies with raisins, and with nuts, and chocolate chips, but there has always been something wrong! Too crispy, too soft, too much cinnamon, you get the picture. Until yesterday, I made THE perfect oatmeal cookie. I haven’t blogged anything I have made over the past month/two because of… life! But this recipe HAD to go on the Blog so I could hold on to it, and turn to it forever because it’s seriously the best. I get excited when I find these go-to classics. So here it is you guys!

Ingredients: {recipe adapted from Sally’s Baking Addiction}.
1 cup unsalted butter, at room temp
1 cup packed brown sugar
1/4 cup white sugar
2  eggs
1 Tbsp vanilla extract
3 Tbsp Golden Syrup
1 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1 tsp ground cinnamon
1/2 teaspoon sea salt
3 cups old-fashioned oats
1 cup chocolate chips

Preheat the oven to 350degF, and line a baking tray with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until smooth. Add the eggs one at a time, and mix until combined, then add the vanilla and golden syrup.

Add the flour, baking soda, cinnamon, salt, oats and chocolate chips and mix for 1-2 mins until combined. Roll about 2 Tbsp of dough 2 inches apart on baking tray and bake for 11-13 mins. When they come out of the oven, flatten slightly with a spatula or the palm of your hand, and transfer to a cooling rack to cool completely.

They should come out soft and chewy and sweet and perfect!
The original recipe called for Molasses, but I substituted one of my fave. English ingredients called golden syrup that gave these cookies that certain ‘je ne sais quoi.’ When you get some to make this recipe, put some on your oatmeal, and you’ll never eat it the same again!

You’re welcome! 😉
<3 Sarah