Oatmeal Chocolate Chip Cookies

Who on earth doesn’t want a chocolate chip cookie? Every now and then, I get a craving to bake some cookies for myself. And the urge is so strong, that you would see cookie recipes coming up here quite often. Sometimes, it is for friends, family or co-workers at office and at other times, it is my own craving, which needs to be satiated. I came across this oatmeal chocolate chip cookie recipe a few days back, when I got a cookie request from office. I had been searching around for a recipe which was high on oatmeal side, only because I had a big container of oats lying around the kitchen shelf, which I wanted to finish.

I wouldn’t say that this cookie is a healthy one, considering the butter that goes into. But this recipe being heavy on oatmeal, turns into hearty and wholesome cookies. And if you bake big cookies like I had, I bet one cookie with a glass full of milk would be good enough for a quick breakfast. I baked half of the cookies for a slightly longer duration to make them a bit more crispy all around. The other difference between this recipe and other recipes here, is the oats used {quick cooking/rolled oats} in this one, are added straight to the dough,without being powdered in the food processor. This makes the cookies more chewier and wholesome. All in all, it’s a wonderful recipe from Joy of Baking, surely a keeper for me.

Ingredients

110 grams walnuts, toasted and chopped
150 grams unsalted butter, room temperature
210 grams packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
105 grams all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups quick cooking oats
1 cup dark chocolate chips

Instructions

1. Preheat oven to 180 degrees C and line two baking sheets with parchment paper/silicon baking mat.
2. Beat the butter and sugar until creamy and smooth (about 2 – 3 minutes).
3. Add the egg and vanilla extract and beat to combine.
4. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
5. Add the flour mixture to the creamed mixture and beat until incorporated.
6. Stir in the nuts, oats, and chocolate chips.
7. For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the cookies about 2 inches (5 cm) apart on the baking sheet.
8. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick.
9. Bake the cookies for about 12 -15 minutes or until light golden brown around the edges but still soft and a little wet in the center.
10. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.