Foodie Friday: Oatmeal Choco Chip Cookie

First Friday of the month: Recipe / Baking

I have not baked since this cookie post.  When I was browsing through cookbooks with my girl, I found this old print out of a chocolate chip cookie recipe stuck in between pages.  I've been searching a long time for this so it got me excited to bake again!

The previous oatmeal cookie recipe I used turned out good, but this one here trumps all the others I've tried in the past.  Originally a chocolate chip cookie recipe (I forgot where I got this), I made some minor tweaks on the ingredients with the addition of rolled oats, and out came these scrumptious chewy cookies!  I swear by this simple recipe.  I'll be baking more of these during the weekend. =)

This photo was posted on my Instagram last Monday - "Day 4. No school. Baking day with kids."

Luckily, I have all the ingredients needed so I immediately set the baking project with them.  They're on a term break and I need to keep them busy while we're home.  Good thing the girl and the boy is always game whenever I'd ask them to bake with me.

OATMEAL CHOCO CHIP COOKIE

1/2 cup salted butter, softened

1/2 cup white sugar (or substitute with your choice of sugar)

1/2 cup packed brown sugar

1 egg

1 teaspoon vanilla extract

1 cup all purpose flour

1 cup quick cooking oats (I used rolled oats)

1 tablespoon hot water

1/2 teaspoon baking soda

1/4 teaspoon iodized salt

1/2 cup semi-sweet chocolate chips (or chopped up dark chocolate bars)

1/4 cup chopped walnuts, optional (or macadamia!)

(My kids prefer cookies without nuts, so I did not add any for this batch.)

To prepare:

Preheat oven to 175'C / 350'F.

In a bowl, mix butter, white and brown sugar, beat until smooth.

Beat in egg, add vanilla.

In a cup, dissolve baking soda in hot water, then mix in batter.  Add the salt.

Pour in flour and beat until well combined, then add oats. Mix until well incorporated. Do not over mix.

Add in chocolate morsels (and nuts, if desired).

Form pingpong-ball-sized dough and place on ungreased pans (or lined with baking sheet like what I did) with enough space in between.

Press on more choco chips on top.

(Use wire whisk if you don't have electric mixer) 

To bake:

Place tray in the middle rack and bake for about 12 minutes, or until edges are lightly browned.
Take out immediately after timer rings.

Allow to cool completely for the cookies to firm up a bit, or serve warm.  So good when dipped in milk too!

Makes 14 cookies.

Keep in air-tight container, stays fresh up to 3 days.

The freshly baked goodies smell divine... perfectly light and crusty, yet still moist and chewy on the inside!

Now, it's your turn to try this.  You can double or triple the quantity if you wish.  These cookies are perfect snacks, and a fantastic homemade gift idea for the holidays!

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