It came as a bit of a shock this morning that it was so chilly and windy outside. It shouldn’t have since it’s already October, but it’s been so beautiful for so long that I forgot it was fall and no longer summer! After a morning coffee date (and before visiting some potential new apartments this afternoon), I threw together some oatmeal chocolate chip cookies.
To be perfectly honest, the reason I went with oatmeal cookies was because I had a huge tupperware container of oatmeal taking up WAY too much room in the cupboard and I had to get rid of it.
The recipe I adapted from allrecipes is an eggless one, which is perfect because I don’t have any eggs, AND because I can eat the batter guiltlessly. A word to the wise though: don’t eat too much batter if raw oatmeal makes your tummy upset.
While the recipe doesn’t call for eggs, it does mean the cookies are a bit drier than a typical moist oatmeal cookie.
A few adaptations and tips:
- Use all brown sugar to keep the cookies chewier
- Use dark chocolate chips for a richer flavor (and to be slightly healthier depending on how dark you go)
- Add a pinch of cinnamon for a fall flavor
- Skip the oatmeal altogether, add the chocolate chips, wrap the uncooked dough in plastic wrap and keep in the refrigerator to snack on. Why must the cookies be baked to enjoy?
Here’s the recipe with my changes:
Ingredients & Procedure:
1 cp butter (slightly softened)
1 cp brown sugar (light or dark)
1 tsp vanilla extract
Beat the above ingredients until well-blended.
In a saucepan, boil 1/4 cp water and dissolve 1 tsp baking soda into that.
To the butter-sugar-vanilla mixture, add: 1.5 cp flour and 1 tsp salt (optional pinch of cinnamon) and stir.
Add the water-baking soda mixture and stir.
Add 2 cps oatmeal and at least 1 cp chocolate chips (to taste based on the darkness of the chocolate and how chocolatey you like your cookies).
Bake teaspoon-sized balls on parchment lined cookie sheets at 350 for 10-12 minutes, until golden brown
That’s it! Enjoy!