Blog Post Number One!: Oatmeal Chocolate Chip Cookies

Hello to everyone reading my brand spanking new blog! I'm excited to be finally starting this, it's about time! Now for recipe/experiment number one: The whole reason that I made these cookies is that I really truly love oatmeal. I think it has a great texture, especially in cookies. However, I'm not really a fan of raisins, so I like to substitute chopped chocolate. Yum! This recipe, rather than being a variation of an oatmeal raisin recipe, is a variation of a really excellent chocolate chip cookie recipe from Baking: From My Home To Yours. The reason for this is that I find that many oatmeal raisin recipes tend to produce dryer, more cake-like cookies, whereas I love chewy gooey cookies.
Oatmeal Chocolate Chip Cookies
1 3/4 cup flour
1 teaspoon salt
2 sticks softened butter (I like to use salted butter, but feel free to use unsalted)
3/4 teaspoon baking soda
1 teaspoon cinnamon
1 cup sugar
2/3 cup packed brown sugar
3 teaspoons vanilla extract
2 eggs
12 ounces chocolate, chopped (You can also use store bought chips, but doing it this way is better)
1 1/2 cup oatmeal
1. Preheat oven to 350 degrees
2. Mix together flour, salt, baking soda and cinnamon in small bowl.
3. Cream butter in a larger bowl, then add sugars. Mix in eggs and vanilla.
4. Add dry ingredients, mixing until fully incorporated. Add oatmeal and chopped chocolate, mixing with a wooden spoon.
5. Drop by rounded spoonfuls onto a greased baking sheet, and bake between 5-7 minutes depending on how soft you like your cookie.
*Note: I tried baking these right after I mixed them, but in the Southern California heat they spread out too thin and ended up more like laceys than regular cookies. I ended up refrigerating them overnight, then baking them, and they turned out perfect. Crispy on the edges, chewy in the middle.*


In the end, this experiment was a win!