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Saturday, June 07, 2008

Oatmeal Chocolate Chip Cookies



If you really want to bake cookies, but you feel as if you need to be healthy, these cookies are for you! Not that I'm saying they're healthy, because that is certainly not the case. But they do contain oatmeal, which in my mind makes them as good as breakfast. Heck, I'm making a whole new label for breakfast recipes, and it's going to start with these cookies. And it has been proclaimed.

The photo of these yummy delights is above, and they are the cookies on the right. The recipe for the brownies in the center is here, and the snickerdoodle chip recipe for the cookies on the left is yet to come. If you want to mix things up a bit, or if you have a friend who's given up chocolate due to recent family enlargements (shout out to Brooke and baby Bennett!), you can switch out the chocolate chips with dried cranberries and white chocolate chips. I did a bit of online research (what did we ever do without Google at our fingertips??), and have confirmed that while milk chocolate does contain caffeine, white chocolate does not contain any caffeine. Plus, the cranberries add to the whole "healthy" component of the recipe. :)

To give credit where credit is due, I believe that my sister (who's a budding romance author and confirmed awesome blogger) has modified this recipe from a Betty Crocker cookbook. In any event, we consume at least two full batches of these babies every time I visit her.

Ingredients:
1 1/2 c. packed brown sugar
1 c. butter/margarine, softened
1 t. vanilla
1 egg
2 c. quick oats
1 1/2 c. flour
1/4 t. salt
1 t. baking soda

1 c. chocolate chips OR 3/4 c. each of dried cranberries and white chocolate chips

Directions:
Pre-heat the oven to 350 degrees. Cream the butter and sugar in the blender until smooth and fluffy. Add the egg and vanilla and blend to combine, then continue adding the dry ingredients (sifted together if you have time to go to the trouble). Stir in the chips and cranberries, if desired. Bake for 9 to 11 minutes, shorter if your pan in shiny.

If you don't want to bake these right away, you can plop the batter onto some plastic wrap, roll it to form a log, and put it in the freezer for a few weeks (or until it begins to smell funky). With my husband around, I've never gotten a chance to determine just how long it lasts in the freezer or fridge!

1 comment:

Marnee Jo said...

Good heavens. You have a blog.