I recently bought a large container of quick-cooking oats in hopes of introducing oatmeal to my toddler. Needless to say, he won’t eat any. So now I’ve got to come up with ways to use up the WHOLE container… And that’s where today’s post comes into play :)
I had my fair share of oatmeal cookies during my childhood. One thing always stuck out though- I preferred the chocolate chip ones wayyyy over their raisin counterparts. I found this amazing recipe on Simply Recipes and adapted it to our tastes, and all I have left to say is that it is A.MA.Z.I.N.G!!! I only wish that I had decided to test out baking with oats earlier :)
Oatmeal Chocolate Chip Cookies
Yield: 1 ½ dozen cookies
- ½ cup unsalted butter, cold or at room temperature
- ¾ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ cup brown sugar, packed
- ¼ cup sugar
- 1 egg, lightly beaten
- ½ teaspoon vanilla
- 1 tablespoon water
- ¾ cup semi-sweet chocolate chips
- 1 ½ cups rolled oats or quick oats
Brown the butter by cooking it over medium heat in a stainless-steel saucepan. Whisk so that the butter melts evenly. As it cooks, the butter will begin to foam, so be sure to whisk frequently to check underneath the bubbly surface. Soon little browned bits will form at the bottom. As soon as they begin to form, remove from heat and pour the melted butter (with the bits) into a glass or metal container and allow to cool.
Preheat oven to 350°F and set aside two greased cookie sheets.
Whisk together all-purpose flour, salt, baking soda, and cinnamon. Set aside.
Add brown and white sugar to browned butter and beat on medium-high speed for 3 minutes, or until smooth. Add egg and vanilla and beat on medium-high speed for 3 more minutes, or until smooth and light.
Using a spatula, slowly incorporate the flour mixture into the butter mixture. Slowly stir in water. Stir in chocolate chips and oatmeal.
Use a tablespoon to measure out cookie dough and roll into balls. Place 2-inches apart on cookie sheets and bake for 10 to 14 minutes.
Cool on baking sheets for 2 minutes, then transfer to a wire rack to cool. Store in an airtight container.