Last night was a break from DIY (I blame a very late work night at my day job and too many late-to-bed nights in a row), so instead of a house project, I whipped up some whole wheat chocolate chip oatmeal cookies for the cuties.
These really rock right out of the oven, and still rock any other time you want to eat them. To get a batch yourself, you’ll need:
- 1 stick unsalted butter (1/2 cup)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 egg
- 1-2 teaspoons vanilla (I like vanilla, so always add extra)
- 3/4 cup whole wheat flour – King Arthur brand works great
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- dash of nutmeg (more if you really like it)
- 1 1/2 cups old fashioned rolled oats
- however many chocolate chips you want – I went for about 3/4 cup
Start by melting the butter. Then stir into the butter both sugars and then egg and vanilla. Add to the wet mixture all dry ingredients except oatmeal and chocolate chips (no need to get fancy with sifting) and mix well. Once fully mixed, add in all oatmeal. When that is fully mixed, add in your chocolate chips. Refrigerate for about 30 minutes – you don’t want all that melted butter to make one big cookie out of your cookie sheet. If you fall asleep and refrigerate longer than planned (I would know nothing about that – haha), just pull out of the fridge and allow the batter to warm up a bit. Then use your melon baller, or your hands or some spoons, to create a cookie scoop a little over an inch round, plopped on your parchment-paper-covered cookie sheet. Then bake at 350° for about 11-12 minutes. Do not over-bake! The cookies should look slightly undercooked when you remove from the oven. Here are how mine looked after sitting a few minutes before I moved them over to my cooling rack.
The recipe makes 2-3 dozen cookies, depending on how aggressive you are with your ball size (haha). Enjoy!