Sweet and delicious, this Oatmeal and Chocolate Chip Cookies are chewy in the inside and crispy on the edges. They are perfect with a glass of ice cold milk.
Hi you! We are very happy you read us today.
There is no secret I bake as therapy. Thinking about sweets, eating sweets, making sweets and sharing sweets is my way to keep bad thoughts away.
That’s how I came across this recipe! On one of those days of very bad feelings, I haved the urge to bake something. But not anything, not a normal cookie or a normal cake, I was feeling very bad and I needed chocolate.
A large number of chocolate chunks, on an oatmeal cookie, that also needed chocolate… So I put in cocoa powder too!
Certainly a delicious and comforting cookie, capable of turn a bad day into a good one. Soft and chewy in the inside, full of melted chunks of bittersweets chocolate (my absolute favorite) and crunchy edges. They are so yum I’m actually craving them again.
And as I like to share with you, it’s a recipe with variations! Even if we love them as they are, feel free to experiment and tell us how it goes.
There’s no need to wait for a bad day to make this Oatmeal and Chocolate Chip Cookies!
– Toast the oats for a slight bitterness that adds depth to the general flavor.
– Use more than 50% of brown sugar to increase gooeyness.
– Let the batter rest for a few hours or all night, it will result in more consistent cookies.
– Use butter instead of margarine for a different taste and cookies that spread a little bit more on the tray.
And a tip for baking:
For perfectly baked cookies, bake your cookies one baking sheet at a time in the center of your oven.
Short of time? Bake two cookie sheets at once, position one of your oven racks in the center and one in the lower portion of your oven. Halfway through the baking time, switch the cookie sheets from top to bottom and also rotate them front to back so they will bake more evenly