My very favorite cookie! I remember calling my brother sometime during my pregnancy with my daughter and raving about this cookie and how I was busy baking it almost all the time—his response was “ah, the 3rd trimester” (he has kids too). I giggled and thought…ha, I wish. I still crave and love and bake these often. The very best batch; however, was enjoyed last night. As my son and I returned home from his soccer practice, we entered home to the sweet smell of cookies! My daughter was busy baking up a batch. This recipe is a very slight variation of the Oatmeal cookie recipe we discovered in the cookbook, The Kind Diet, thank you Alicia.
Oatmeal Chocolate Chip Cookies
2 dozen
servings9
minutes30
minutesIngredients
2 cup old-fashioned oats
1 1/2 cup unbleached all-purpose flour
2/3 cup organic sugar
4 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt (fine)
2/3 cup pure maple syrup
1 cup safflower oil
2 teaspoons vanilla extract
1 teaspoon molasses
1 cup dark chocolate chips*
abundant love
Directions
- Preheat the oven to 350 and line your baking sheet with parchment paper.
- Combine the oats, flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- In a separate bowl, combine the maple syrup, vanilla extract, and molasses.
- Add the wet ingredients to the dry ingredients and stir to combine. Next, mix in the chocolate chips.
- Using your hands, roll tablespoon-sized scoops of dough into balls. Place the ball onto the prepared sheet and press lightly to flatten the ball a bit. Bake for 9-12 minutes, until lightly browned. Transfer to a baking rack to cool.
- Enjoy the cookies with a cool glass of oat milk or a warm cup of tea. Store the remaining cookies in an airtight container.
Notes
- * If you like nuts in your cookies, you could substitute 1/2 cup of walnuts or pecans for 1/2 cup of chocolate chips and make oatmeal chocolate chip and nut cookies!
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