All three of my children are blessed with a hatred of oatmeal. (*note the sarcasm)
But things changed the other day, folks, after I added oatmeal to these beauties.
These delightful tasting cookies have been stamped with approval by kid and husband, which enabled me to do my song and dance, “I tricked ya! I tricked ya!”
What can I say, it’s the small pleasures in life.
Okay, okay, I know adding oatmeal into cookies is nothing new, but when you have a kiddo who has multiple food allergies, one being nuts, it can be difficult to attain certain flavors & texture into the foods everyone else craves.
I improvised and added oatmeal to my chocolate chip cookies, which
added the perfect nutty flavor to balance the sweetness.
Just be warned, they will be eaten quickly by members of your household.
In fact, my members had ants in their pants while I tried taking pictures. They didn’t want to wait for me to take a reasonable, 206 photos with 30 different angles. Sheesh.
To make these cookies, just use your favorite chocolate chip cookie recipe and add 1 1/2 Cups of quick oats, that have been blended in your food processor or blender.
Here is the recipe I have used for many, many, many, years.
2 sticks of room temp butter
2 Cups of flour
1 Cup of sugar
1 Cup of brown sugar
1 1/2 Cups of quick oats, that have been blended in the food processor
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons of vanilla
pinch of salt
11.5 oz bag of milk chocolate chips
Using a paddle attachment on your mixer, mix the butter and both sugars until well combined.
Next add the eggs until well incorporated.
Then add all the other ingredients and mix until well combined.
Scoop one tablespoon (or use a cookie scoop) onto your baking sheet and bake at 375 degrees for 10-12 minutes or until the edges begin to brown. Remove them from the oven and let them remain on the baking sheet until cooled enough to remove with a spatula.