Friday, January 25, 2013

Chocolate Chip Oatmeal Cookies

I was cleaning out my kitchen pantry and spotted half a packet of white chocolate chips and very little chocolate chips. Why not whip up something from these? I was in the mood for some nice chocolate chip cookies... well I am always in the mood for them! Who is not?? They are my most favorite cookies and I can have them anytime. One word to describe them. . . Heavenly! Close your eyes, take a bite and wait for the chocolate chips to melt on your tongue.. soft.. chewy...
Enough of describing them, lets start to make them.... I was gathering the ingredients and then thought.. well we have to use a whole lot of butter to get the heavenly cookies.. and darn I was out of butter. Added to my shopping list.. check.
There goes my dream of the cookies... But I was not going to give up that easily.. 
Well I thought, why not make them with oats. I have already tried the chewy oatmeal raisin cookies and they were a hit. Why not just substitute the raisin with the chocolate chip cookies and viola! We have the chocolate chip oatmeal cookies!
These cookies make a great tea time snack, is perfect for breakfast on the go.. or just for munching any time!
Ok lets start to bake guys...

Makes 2 dozen medium sized cookies
Ingredients Required: All Purpose Flour - 1 Cup
Quick Cooking Oats - 2 Cups
Brown Sugar - 3/4 Cup 
Chocolate Chips - 3/4 Cup (I used a mixture of white and brown chocolate chips)
Salt - Pinch
Butter - 2 tblsp
Oil - 2 tblsp
Milk - 4 tblsp
Baking Soda - 1 tsp

How to make?
Mix the dry ingredients in a large mixing bowl. - All purpose flour, oats, salt, baking soda and chocolate chips.
Add the sugar and mix. Add the butter and crumble with your fingers. Add in the oil and again crumble with you fingers so it is well coated.
Sprinkle milk on top, till it forms a dough.
Cover the dough and refrigerate for 45 minutes.
Ready the baking sheet with parchment paper. Preheat the oven to 350 F.
Make small balls of the dough and flatten them between your palms and place them 1 inch apart.
Bake at 350 F for 12 minutes. 
The cookies would still be very soft, but would harden a bit upon cooling.
Cool the cookies on a cooling tray for 20 minutes.
Serve the warm chewy cookies with a cup of hot tea!

Notes:
Using brown sugar gives the cookies more moistness. If using white sugar, you may need more milk to make the dough.
If you like crispier cookies, after baking for 10 minutes, reduce the temp to 250 F and bake for additional 5 to 7 minutes, making sure not to burn the cookies.

 

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1 comment:

  1. Rather a decadent breakfast but better than not eating! Thanks for joining us for Breakfast Club.

    ReplyDelete