These things are fabulous! Not too sweet ... annnnd they have oats and dark chocolate chips, so it makes them healthy, right?? Please join in the collective chorus "Yeeessss" :)
No, seriously, I was looking for something for desert tonight. I wanted something good. {Insert: hands-on-hips-staring-at-pantry-while-whining look here}
I did a google search that lead me to these oatmeal chocolate chip cookies. They are devine! Not too sweet, not too heavy. They certainly hit the spot! This is the first time I've ever made homemade cookies by myself. I looooooove looooove love oatmeal chocolate chip cookies. I love the oatmeal part of oatmeal raisin, but hate the warm raisins. This is the perfect complement.
Here's the recipe. I halved mine because I was trying an experiment (typical, I know) because I didn't have any baking soda in the house. I saw that you could use baking powder, but it could have an altering affect on the taste / browning of the food. If you were going to substitute baking soda for baking powder you'd have to use 3 times as much. I didn't want to make a whole batch in case they were terrible. Thankfully, the cookies don't taste weird but they didn't get as brown as I would have liked. But, have I mentioned, they're still fantastic?!?!
Chewy Oatmeal Chocolate Chip Cookies {My halved recipe in blue}
1/2 cup (1 stick) + 6 tablespoons butter, softened
7 tablespoons butter, softened
1/2 cup granulated sugar
1/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1/4 cup + 1/2 of your 1/4 cup firmly packed brown sugar
(I just mounded the brown sugar on the 1/4 cup)
2 eggs
1 egg
1 teaspoon vanilla
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
3/4 cups all-purpose flour
1 teaspoon baking soda
1 + 1/2 teaspoon baking powder (see top of blog)
1/2 teaspoon salt
pinch of salt
1 1/2 teaspoons cinnamon, optional
3/4 teaspoons cinnamon (recommended!)
3 cups rolled oats
1 1/2 cups quick oats
1 cup chocolate chips
1/2 cup dark chocolate chips
Preheat oven to 350 degrees. Lightly grease two cookie sheets and set aside.
I sprayed an aluminum foil lined baking sheet. Made 23 cookies (1 1/2 baking sheets worth).
Beat butter, sugar, and brown sugar together on medium speed until smooth and creamy. Add eggs and vanilla and mix until well combined.
You can use a whisk instead. It takes some work, but do-able.
In a separate bowl, mix together the flour, baking soda, salt, and cinnamon, then add to the butter mixture and beat until combined. Stir in oats and chocolate chips.
Scoop dough into rounded tablespoons and place on baking sheets about 2 inches apart. I used a small ice cream scoop. Worked great and made the cookies uniform! Lightly press down to flatten each dough ball. Bake for 9 - 11 minutes, or until done (Mine took 11 minutes.) (these won't look done at first glace, they'll have a gooey, dough-y looking centers that sets when they're cooling, so I baked mine until they were crispy and brown around the edges. You can always poke them with a toothpick if you want to be sure {other blogger's words}). Cool 1 minute on cookie sheets; remove to wire rack and allow to cool completely.
Makes about 3 dozen cookies.
Ready for the oven.
Ready to eat!!
The Verdict:Um, really? Yes, pah-leeaase. Definite keeper. Next time I'll have the baking soda on hand and make the whole recipe. I even thought about making a big batch and freezing the dough to make my own slice & dice cookies. I'll let you know how it goes.
Additional add-ons I've thought of trying:
Instead of chocolate chips... add in dried cherries or cranberries, orange zest, walnuts. Add in peanut butter chips or some chunky peanut butter. The thought of it sends my heart aflutter.
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