One of my absolute favorites, the Oatmeal Chocolate Chip Cookie, is more than just a dessert. It’s a little piece of joy, a delightful combination of hearty oatmeal, sweet brown sugar, and melty chocolate chips that all come together to create a treat that’s just as perfect for breakfast as it is for dessert. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is a must-try. It’s simple and straightforward, and the end result is so worth it. Now, I know what you’re thinking. Cookies for breakfast? Yes! With the wholesome goodness of oatmeal and a hint of sweetness from chocolate chips, these cookies can pass as a morning treat. Plus, they are an absolute hit during the holidays! Originating from the Scottish oatcake, oatmeal cookies have been a comforting classic in many households. Their versatility is another reason why I love them so much. Don’t like nuts? Leave them out. Fancy some raisins? Throw them in! The possibilities are endless. So, are you ready to get baking?
Ingredients
- 1 c. butter flavored shortening
- 1 1/4 c. brown sugar
- 2 eggs
- 2 tsp. vanilla
- 1 tsp. baking soda
- 2 c. (12 oz.) chocolate chips
- 1 c. chopped nuts
- 1/2 c. sugar
- 2 Tbsp. milk
- 1 3/4 c. flour
- 2 1/2 c. oatmeal
Baking Instructions
- Beat margarine and sugar until creamy.
- Add eggs, milk and vanilla and beat well.
- Add flour, baking soda and salt.
- Mix well. On ungreased cookie sheet, drop by tablespoonful.
- Bake at 375° for 10 to 12 minutes.
- Cool one minute before removing from cookie sheet.
- Cool completely on cooling rack.
Calorie: 150
Total cooking time: 30 minutes
Difficulty level: Easy
The Great Oatmeal Chocolate Chip Cookie Showdown
Let me tell you a tale. The day was just as ordinary as any other, but little did I know I was about to embark on a journey towards the creation of the most glorious oatmeal chocolate chip cookies.
Butter and Sugars: A Sweet Romance
The story began in my humble kitchen, where I faced my first opponents: 1 c. of butter flavored shortening, 1 1/4 c. of brown sugar, and a rebellious 1/2 c. of sugar. With my electric mixer in hand, I was ready to tame these sweet beasts. I beat them into submission until they were creamy and well-behaved. There was no room for dissent in my mixing bowl.
Unexpected Allies: Eggs, Milk, and Vanilla
Just as I was catching my breath, three new allies joined the fray: 2 eggs, 2 Tbsp. of milk, and 2 tsp. of vanilla. They swooped in like the cavalry, providing much-needed back-up. Together we conquered the sugar-butter stronghold, beating it into a smooth, unified mixture. It was a sight to behold, I tell you.
The Flour and Baking Soda Conundrum
Next, I had to deal with the dynamic duo of 1 3/4 c. flour and 1 tsp. baking soda. These two were tricky, playing hard to incorporate, but with a bit of persuasion (and a lot of elbow grease), I managed to mix them well into our growing army of ingredients. The battle was half-won, but the war was far from over.
The Chocolaty-Nutty Invaders
With the basic dough ready, it was time to face the final challenge: the invasion of 2 c. (12 oz.) chocolate chips and 1 c. chopped nuts. These guys came in like a wrecking ball, threatening to overpower the dough. But with careful stirring and a lot of determination, I managed to evenly distribute them throughout the mix. The dough was now a delightful chaos of sweet, nutty, and chocolaty goodness.
Bake, My Beauties, Bake
With the dough ready, I faced the final hurdle: baking. I scooped tablespoonfuls of the dough onto an ungreased cookie sheet, praying they wouldn’t morph into monstrous blobs in the oven. With a deep breath, I slid the tray into the preheated oven at 375° and waited for 10 to 12 nerve-wracking minutes.
Cooling: The Torturous Wait
The aroma wafting from the oven was pure torture. After the longest 10 minutes of my life, the cookies were done. I let them cool for a minute on the cookie sheet, which felt like an eternity. Then, I transferred them to a cooling rack to cool completely. It was like watching paint dry, but with a much better reward at the end.
The Final Verdict
Finally, the moment of truth arrived. I bit into my creation, and oh boy, it was a symphony of flavors! The buttery dough, the caramel notes from the brown sugar, the crunch of the nuts, and the melting chocolate chips – it was pure bliss. And the oatmeal? It was the unsung hero, adding a hearty texture that made these cookies a cut above the rest.
So there you have it, folks. The tale of how I bravely battled ingredients and baking times to achieve oatmeal chocolate chip cookie glory. It was a mix of sweat, laughter, and a lot of dirty dishes, but boy, was it worth it!
