Tuesday, June 5, 2012

Chocolate Oatmeal Chipper Cookies

Recently, I spent two weeks of my life in the land of medical malpractice lawsuits. Do.Not.Go.There.
Seriously, even if they offer you one of those free cruises if you buy our vacuum trips, don't do it. Medical Malpractice Lawsuit land is exhausting and hostile.

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.

But my experience with these yummy oatmeal delights has changed all of that. I think the structure of the oatmeal really helps hold these together. I made a full batch and froze half in dough balls for later.... which I baked six of the day after. Then I ate all six of them while they were still warm. Don't tell on me! My sweet hubby was at the gym, of course, so he doesn't know it happened.

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

Preparation Time: 10 mins 
Cooking Time: 9 mins  Cooling Time: 2 mins cooling 

Servings: 48 cookies (4 dozen)

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 oat
What to do:

  1. Preheat oven to 375 degrees. 
  2. Combine flour, cocoa, baking soda and salt in medium bowl.
  3. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. 
  4. Beat in eggs. Gradually beat in flour mixture. Stir in chocolate chips and oats. 
  5. 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.)
  6. 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.

1 comment:

  1. The cookies were gone before I got here last week but you have been feeding me many other wonderful goodie such as smores bars, the greatest creation ever!


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