Tuesday, April 8, 2014

Scrumptious Oatmeal Chocolate Chip Cookies

Scrumptious oatmeal chocolate chip cookies.  They are perfectly soft and rich of vanilla flavor.  Alohamora Open a Book http://www.alohamoraopenabook.blogspot.com/

Sometimes you want to eat a cookie and still feel healthy or just not super guilty.  Sometimes you want to eat a cookie for breakfast and still feel okay about it.  

I may be alone in those sometimes, but for me anything that involves oatmeal passes the test of healthy and breakfast acceptable. 

These Oatmeal Chocolate Chip Cookies are my go to healthy feeling and/or breakfast cookie.  They are also just downright delicious with their rich vanilla flavor.  

Speaking of vanilla flavoring, for these cookies try and make sure to use real vanilla extract.  It makes a huge difference in the flavor of these cookies.

However, if you only have imitation vanilla add a teaspoon more to give the cookies a bit more ummph and deliciousness.

Another tip about the cookies, the recipe calls for 1 egg and 1 egg yolk.  I know it is annoying, and you may be tempted to just throw in 2 eggs... but don't.  The cookies have the best texture and taste when you take that extra step to only put the egg yolk in.

Also, another tip dealing with flour this time.  The dough is a bit sticky.  You may think you need to add more flour to the dough to get that right cookie dough feel.  However, DON'T add more flour.  The cookies will be good, but be a bit dry.  Now, if you are at high altitude you can add just a touch more flour, but go easy.  You want to keep that more sticky like texture.  Trust me!

Alright, enough recipe tips.  Enjoy these delicious bad boys! 

Scrumptious oatmeal chocolate chip cookies.  They are perfectly soft and rich of vanilla flavor.  Alohamora Open a Book http://www.alohamoraopenabook.blogspot.com/

Oatmeal Chocolate Chip Cookies
Recipe: Alohamora slightly adapted from Our Best Bites
Active Time: 25 minutes 
Inactive Time: 25 minutes
Servings: 3 dozen with a medium scoop (1 1/2 Tbsp), 1 1/2-2 dozen with a large scoop (3 Tbsp)


1 c. butter, unsalted and softened
1 c. brown sugar
1/2 c. white sugar

1 Tbsp. vanilla extract
1 egg, large
1 egg yolk, large
2 c. flour, unbleached all-purpose
1 c.oats, quick or rolled both taste great
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 c. or 1 pkg. chocolate chips

  1. Preheat oven to 300 degrees. Line baking sheets with baking mats (silicone) or parchment paper.  This isn't necessary, but again they turn out marvelously if you do.
  2. Using a stand mixer or hand mixer cream the butter and sugars together until light and fluffy.  
  3. Add the vanilla, egg, and egg yolk one at a time mixing in between until just combined. 
  4. On top of your butter mixture add in order the flour (again don't add more than 2 cups), oats, baking soda, baking powder, and salt. Mix until just combined. 
  5. Finally, mix in the chocolate chips.  I prefer milk chocolate chips, but choose whatever fits your fancy.  
  6. Use a medium (1 1/2 Tbsp cookie dough balls) or a large (3 Tbsp cookie dough balls) scoop if you have one to form your cookie dough balls. If you use a medium scoop you can get 15 on a pan, but with a large scoop 8 cookie dough balls were the most I could safely get on the pan.  
  7. Bake cookies at 300 degrees. Bake 8-10 minutes for medium cookies.  Bake 10-12 minutes for large cookies.  
  8. Store cookies in an airtight container for up to a week (if they last that long in your home). 
  9. Enjoy!
Holler with questions.  I believe everyone can bake amazing cookies; sometimes you just need to ask a few more questions.  

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