Crispy, Chewy, Oatmeal Chocolate Chip Cookies

Do you guys ever go through food phases? You know, those extended periods of time where you eat the same thing, day in and day out, until you’re boarderline nutrient deficient. Where you mull over that critical question — What would I eat if stranded on a desert (or, if you’re lucky, dessert) island? — and conclude that you’d forgo the practical answer of “hot dogs” in favour of your beloved sesame bagel, peanut noodles, or whatever it is that you’re fixated on right now. 

Pancakes, curries, eggs on buttery toast and, of course, no-knead bread — at various points in time, they were all I would eat. But lately, all I think about is oatmeal, so much so that I have to make myself a bowl before bed because I can’t handle the thought of going without it for the thirty minutes of consciousness that exist between then and when I wake. 

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But breathe a sigh of relief - I’m not going to show you how to follow the directions on the side of a Quaker Oatmeal bag. (Update: I did end up doing this, and it was in fact tasty times.)

I’m going to give you the recipe for these.

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My original intention was to make a cookie that was relatively healthy. I’m not sure why I didn’t realize that a recipe calling for half a cup of butter was probably the wrong choice. Because these are definitely not healthy. But they are really good. Which is why I’m sharing them with you anyway. 

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Crispy at the edges, chewy in the centre, and full of chocolate, these are less an oatmeal chocolate chip cookie, and more a chocolate chip cookie with oatmeal added in for a bit of texture. They’re a bit sweet, maybe, so if you’re planning on eating more than one — and I wish you luck, if you intend otherwise — you may want to scale back the white sugar by a tablespoon or two. 

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Oatmeal Chocolate Chip Cookies
Adapted from allrecipes.com
Makes 24-30 cookies

Ingredients
½ cup butter, softened
½ cup white sugar
½ cup brown sugar, packed
1 egg
½ tsp pure vanilla extract
1 cup all-purpose flour
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
1 cup old-fashioned oats (I used Quaker large-flake oats)
1 cup chocolate chips

Directions
1. Preheat oven to 350°F. 
2. In a large mixing bowl, or the bowl of a stand mixer, cream butter and sugars. Beat in egg and vanilla extract. 
3. In a small mixing bowl, whisk together flour, baking soda, baking powder and salt. Add to butter mixture and stir until almost combined. Add oats and chocolate chips and stir until everything is fully combined. 
4. Drop rounded tablespoons of dough* onto an ungreased cookie sheet**. Leave two inches between cookies, as they’ll spread when baked. 
5. Bake for 10-12 minutes or until edges are golden and tops are lightly browned. Cool on the cookie sheet for 2-3 minutes, then transfer to a wire rack to cool completely (but make sure you sample a few while they’re still warm!). 

*You can also roll them into balls if you want them to spread out more evenly. I didn’t bother pressing them down at all - they spread just fine on their own. 
**To make cleaning up a bit easier, I lined my cookie sheet with a Silpat (silicone mat). 

 

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