What is it about Oatmeal Cookies that are so good? Is it the oats that give texture to the dough? Is it the actual dough itself in how it's just sweet enough? Is it the crunchy edges and the chewy center that the cookie has right when it comes out of the oven? Or, is it the "Mix-In's" that you can add? Whatever your answer, we are all brought together by the love of an Oatmeal Cookie.
Whatever your favorite oatmeal cookie is, they all start off the same way, cookie dough batter with oats. After that, add spices and your "Mix-In's". Some prefer raisins, some like chocolate. Some like cranberries, other like cherries. All-in-all, Oatmeal Cookies are essentially healthy. They have oats which give fiber, dried fruits are an energy boosting food, and chocolate is an antioxidant. Plus, with the addition of cinnamon, you make this cookie a superfood! I mean, haven't you seen those McCormick commercials?
Either way, Oatmeal Cookies are healthy. Don't let anyone tell you otherwise. ;)
-Bake the cookie for less than 13 min. I used a 1 tbsp scoop and found 13 min was too long.
Taste: The cookie has a slight sweetness, nutty-ness from the oats, and chocolate was...well...chocolate!
Texture: The cookie ended up being too crisp for my liking. I only baked it for 13 minutes and it was hard. I suspect, baking it for less time, maybe 10 minutes, would be best. But, the oats gave a nice chewy texture to the cookie.
Oatmeal ChocolateChip Cookies (Yields 18 large cookies)
Recipe from Who Wants Seconds?
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
8 ounces (2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs
3 cups oats
1 1/2 cups chocolate chips
Preaheat oven to 350 degrees, and line two large cookie sheets with parchment paper.
Whisk flour, salt and baking powder together in a medium bowl. In a separate bowl, by hand or by mixer, beat butter until creamy. Add sugars and beat the mixture until fluffy, about 3 minutes. Beat in eggs one at a time.
Stir dry ingredients into butter-sugar mixture with a wooden spoon or a large rubber spatula. Stir in oats and chocolate chips. Place dough onto parchment-lined cookie sheets by large spoonfuls (about 2 tablespoons each), leaving at least 2 inches between. Bake until cookie edges turn golden brown, 20 to 25 minutes. Slide cookies (on parchment) onto cooling rack. Let cool, and store in airtight container.