What you should do is make these cookies.
I loooooooooooove oatmeal chip cookies, so when I stumbled across this recipe awhile ago my interest was peaked. I haven't always had the best experience with chocolatey chocolate chip cookies. They always seem to go flat or taste overwhelmingly chocolatey but not in a good way. Yes, such a thing is possible.
He tends to feel less sorry for me when I complain about feeling chubby after he's watched me eat six cookies instead of going to the gym. Seriously though, last week he was at the Y playing tennis and I was going to meet him there and do an aerobics class. He received this text instead: "I was on my way to the gym and then I got Dairy Queen instead. See you at home."
Am I an adult? Sigh.
Well, either way, make these cookies. Dish them up for your family tonight (and hide a few away for you for later!)
Chocolate Oatmeal Chippers adapted from Nestle
What you'll need:
- 1 1/4 cups all-purpose flour
- 1/2 cup cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 3/4 cups (11.5-oz. pkg.) semi-sweet chocolate chips
- 1 3/4 cups quick oats
- Preheat oven to 375 degrees.
- Combine flour, cocoa, baking soda and salt in medium bowl.
- Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy.
- Beat in eggs. Gradually beat in flour mixture. Stir in chocolate chips and oats.
- Drop dough by rounded tablespoon onto ungreased baking sheets. (If you're freezing dough balls, put the sheet in the freezer now, then transfer to a freezer bag when frozen. When you're ready to bake them, place directly from freezer into oven.)
- Bake for 9 to 12 minutes or until edges are set but centers are still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.