These crispy-at-the-edges, chewy-inside cookies were among the first ones I made when I got into baking, after finding the recipe here.
Chocolate Chip Oatmeal Cookies:
1/2 cup whole wheat pastry flour [scooped up and leveled]
1/2 cup quick-cooking oats
1/4 t baking soda
pinch sea salt
1/4 cup dark chocolate chunks
1/4 cup pecan pieces [or simply add a bit more chocolate, dried fruit, or other nuts]
2 (T) and a heaping 1/2 T chunky natural peanut butter
1 T vegetable oil [any mild-tasting oil will do!]
1/2 cup light brown sugar
2 1/2 T soy milk or other milk alternative
1 t pure vanilla extract
Set oven to 400 degrees. Prepare cookie sheet with parchment paper or Silpat.
Whisk all wet ingredients together until smooth.
Sift flour, baking soda and salt together. Add rest of dry ingredients to flour.
Add wet ingredients to dry ingredients, mix until well combined.
Divide into 8 equal portions, and place on cookie sheet. Flatten a bit as these don’t spread much while baking.
Bake for approximately 7 minutes: you want them to be golden brown on top.
Leave on cookie sheet for about 5 minutes, then place on a rack to let cool completely.
Yield: 8 large cookies