I took a big test a few weeks ago, but rather than studying I was baking these cookies the day before! Yes, I stress bake – usually cookies. It’s one of my two coping mechanisms, with the other being crying. Baking > crying. 😉 I ended up making these oatmeal chocolate chip cookies. They were a-mazing y’all! Like, seriously some of the best cookies I’ve ever made! I ground half the oats into oat flour and that’s what really makes these cookies so special. Don’t skip this step! It only takes a couple minutes, but it makes a big difference. Trust me =). I also added some chopped pecans, but if you’re a nut-hater (or allergic) you could leave them out or substitute a different nut (chopped hazelnuts or almonds would be delicious!). Even if you aren’t stressed you should make these cookies ASAP! Enjoy!
Chocolate Chip Oatmeal Cookies
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar, packed
1 tsp vanilla
1 cup all-purpose flour
1 1/4 cup oatmeal, divided (I used quick oats)
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans
1. Preheat the oven to 375 degrees F.
2. Cream together, using a stand mixer: butter, sugar and brown sugar.
3. Add the egg and the vanilla. Blend well.
4. Blend 1/2 cup plus 2 tbsp of the oatmeal in a food processor or blender.
5. In a separate large bowl, mix together: flour, all of the oatmeal (processed and whole), salt, baking powder and baking soda.
6. Add the dry mixture to the wet ingredients and blend together on low until fully incorporated.
7. Add the chocolate chips and nuts and stir to combine.
8. Using a #40 scoop (1-1/2 tbsp), Scoop using 1-1/2 tbsp scoop onto cookie sheets, spaced a few inches apart. I like to make them about 1 inch balls.
9. Bake for about 5-6 minutes, or until edges are lightly browned. Centers will not appear done but will set upon cooling. Makes 26 cookies.
*adapted from Food.com