I didn’t expect to become addicted to these cookies. I thought they would be good, and i’d eat a few…not practically the whole bag. Ooops. You would know if you saw me on Instagram stories Thursday on @tomatoes_tomatoes.
I remember oatmeal cookies as being a whole LOT of oatmeal. Like oatmeal is cool, but i really don’t want to feel like a just took a bite out of a container of Quaker Oats. Now don’t get me started on the raisins. I actually don’t mind raisins. I think they are delicious, just not in cookies. With this in mind, I set out to create the ULTIMATE cookie. A little oatmeal and a little chocolate chip, balanced just so. Nearly empty bag seems to say, I think I got it just so.
The Maldon salt on top is totally optional, but I think it adds the perfect salty crunch. Side note, if you have not yet purchased yourself a box of Maldon salt, shame on you. It’s an English finishing sea salt that comes in large, thin, crunchy, and uneven shapes. It will take any food, from the humble chocolate chip cookie, to a fried egg to the next level. PS, it also comes in smokey. Your welcome.
Chocolate Chip Oatmeal Cookies
- 1 Cup Canola oil
- 1 Cup Dark brown sugar I prefer dark brown sugar in this recipe because it lends to a more intense molasses flavor and a darker cookie
- 1/2 Cup sugar
- 1 whole egg
- 1 egg yolk
- 1 Tbsp Vanilla extract
- 2 Cups All-purpose flour
- 1 Cup Old fashioned oats You may sub for quick cooking oats
- 1 Tsp Baking Powder
- 1 Tsp Baking soda
- 1 Tsp Kosher salt
- 2 Cups Chocolate chips
- Maldon salt (optional)
- Preheat the oven to 350 F. Line two baking sheets with parchment paper and set aside. In the bowl of the mixer, cream together the oil and sugars, until smooth. Add in the egg yolk, egg, and vanilla extract. Slowly add in the remaining ingredients and mix until combined. Fold in the chocolate chips. Scoop the cookies onto the prepared baking sheets. (I used a heaping tbsp for each cookie.) Bake for 12-14 minutes, or until the edges of the cookie start to crisp up and turn golden. Let the cookies harden on the baking sheet for 3-5 minutes, before transferring them to a cooling rack.
Note to you: Don’t try to hide these in the freezer. They are just as good frozen. They are predicting some light snow fall this week, so what could be a more activity other than baking cookies? I can’t believe we made it to January with no snow. I should probably stop talking. I’m only fond of the light beautiful view snowfall gives us, not the slushy, hardened, salty bit. Is anyone??
Happy baking everyone!