Chocolate Chip Oatmeal Cookies… they are something I just take for granted! I mean, I just whip up a batch of these yummy delights whenever I can. They are my staple cookie–the one I fall back on when pressed for time or just want a sweet treat, like now! Lots of times I just have a batch of them waiting for me in the freezer ready to remove and bake. So easy!
Well one of those times just happened a few weeks ago. We got into the marina and suddenly realized we have lots of visitors coming on board. Kristi, Katherine and Alex Hamed and Jaleh and Micah Bast were coming for a visit that day. Cookies? No problem! Just whip up a batch of my favorite stand-bys; loved by kids and adults alike! Healthy, organic, full of goodness and flavor, these leave you hankering for more.
Kristi has been after me for a while about the recipe for these sweet treats. Now, I don’t have too many trade secretes, but I guess this cookie has been one of them. Not that I mind sharing with anyone! The problem is that every time I make them, I just sort of throw all the ingredients together with out a recipe. I hardly ever measure out the ingredients for this one. Try giving that recipe out when requested! So, after like her third time asking me for the recipe, I finally broke down and wrote down the ingredients while making them the other day. Nothing fancy, but delicious results. Feel free to experiment like I do with the ingredient list. Really, they all come out delicious! Have fun and this one is for you Kristi!
Ingredients: (All ingredients are organic)
– 2 sticks, no salt butter cold
– 2 eggs (don’t worry about room temperature, I just grab them out of the fridge when ready)
– 1 cup light or dark brown sugar
– 1/2 cup cane sugar or raw sugar
– 2 tsp. vanilla or almond extract
– 1-2 Tbls. of milk (I use almond milk)
– 1 cup all purpose flour, unbleached, unbromated
– 1 cup of whole wheat flour (or any of your choice)
– 1 tsp. baking soda
– 1 tsp. baking powder
– 3 cups regular (not instant) rolled oats
– 1/2 tsp. salt
– 1 cup chopped nuts of your choice
– 2 cups chocolate chips (of your choice – white, peanut butter or any will do)
– 2/3 cup of ground flaxseed or salba (chia) powder
– 1/4 – 1/2 cup of chia seeds (not ground)
– 1-2 tsps. of Spices (I like cardamon, coriander, cinnamon, or cloves and/or a mixture of all together!)
****Hope I remembered all the ingredients!!!
Directions: Oven at 325F
– Beat the butter and sugar on medium speed of your mixer till smooth.
– Add eggs one at a time till well blended.
– Add in vanilla or almond extract of your choice, beat till mixed together then turn off mixer and set aside.
– In a separate bowl, mix together the flours, baking soda, baking powder and salt.
– Add oats to flour mixture and mix till combined.
– Add spices, flaxseed and chia seeds to flour/oat mixture and stir together.
– Add dry flour ingredients to the butter/egg/vanilla mixture and blend together on low. You may want to cover the bowl with a towel so the powder does not go everywhere.
– Add in the milk by the tablespoon depending on how thick the dough seems. You want it pliable not just stuck on the mixer.
– Add chocolate chips and nuts by hand and stir with a wooden spoon till just combined.
– Gather teaspoons or tablespoons of the mixture and form into balls using the palms of your hands. Don’t roll them between your hands for too long or the butter will start to separate out of the dough.
– At this point you can cook the dough-balls on a cookie sheet, spaced about an inch apart for 10-12 minutes or you can put the dough-balls in a tupperware container and store in your refrigerator for up to a week or in the freezer for as long as you want. I usually coop half and save the rest for later.
– Every oven is different, so you will know when they are done by a slight browning around the outside edge and a slightly soft middle when touched.
– Leave to cool for a couple of minutes on the cookie tray when you take them out of the oven to harden a bit before moving to a cooling rack.
– Allow to completely cool before putting into a container for storage. You can leave them out for a couple of days on the counter in a container or cookie jar, but they will soften over time. My favorite is to have them stored in the fridge or freezer fully baked and just remove them for 5 minutes before eating.
These are really easy to make. Enjoy experimenting with your own ingredients and add-ins. Enjoy with your favorite beverage or even better, a scoop of ice-cream!! There you go Kristi!!! Have fun and tell me how it works out.
How’s about just letting me eat the cookie dough next time we visit?