I’m not much of a dessert person, but occasionally I get a craving for a really good cookie. One that’s chewy and chocolatey! The only problem is that every recipe makes about 50 cookies, when I just want one. Most of the extras got eaten by my roommate, my boyfriend and I gave a plate to my neighbor downstairs who had been sick.
I have to admit, I did eat more than one this time around. They were that good. I added a bit of cinnamon into these, which turned out to be a fabulous choice. I personally think they’re best right out of the oven or heated up in the microwave. I like it when the chocolate is still melty. Plus the heat makes them chewier. I also don’t like milk, but I do get a craving for it when I have cookies.
Next time someone asks me to bring dessert to a party, you can bet these will be the recipe I pull out. Santa, you’ll be getting these too. What’s your favorite type of cookie?
OATMEAL CHOCOLATE CHIP COOKIES
Notes
- 1 cup whole wheat pastry flour
- 1 cup AP flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 2 cups rolled oats, not quick oats
- 1 cup unsalted butter, at room temperature
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 large eggs
- 2 Tbsp fat free milk
- 2 tsp vanilla extract
- 1 1/2 cups chocolate chips
- Preheat the oven to 350 degrees.
- In a large bowl combine all ingredients through rolled oats.
- In a separate bowl, combine butter and sugar. Beat until light and fluffy.
- Add eggs one at a time, beating them completely into the batter before adding the next one.
- Beat in milk and vanilla.
- Slowly mix in dry ingredients, mix until combined.
- Fold in the chocolate chips with a spatula until equally distributed.
- Line a baking sheet with parchment paper ands scoop into Tbsp sized balls. Press them down gently on the top to semi-flatten.
- Bake for 10 minutes. Remove and let them cool on the tray for 2 minutes. Move them to cool on wire racks and continue baking until all the dough is gone. Or freeze the remaining dough.
