Chocolate Chip Oatmeal Cookies

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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

  • [...] recipe was adapted from have cake, will travel’s Chocolate Chip Oatmeal Cookie [...]

  • Tajna says:

    OH MY GOD.This is the best cookie batter ever! I substituted carob chips,almond butter,agave nectar,almond milk, and put in some cinnamon and nutmeg.Delicious!

  • Tajna says:

    Celine,I had to make these again! I used peanut butter with almond milk and a ton of shredded coconut.Soooo good!

  • Nessa Kim says:

    I have just reached the end of your blog, and I have to say:
    This was one of the greatest experiences of my life, your blog is amazing!
    Haha! Alright, gotta go rest my eyes now..

  • Stefany says:

    I found your blog when I was only a few weeks pregnant and could not believe how good the pumpkin chocolate brownie cake was. Now, my 8 month old son is sensitive to dairy, soy, egg, chicken, nuts (and a few other things), so my diet is quite limited. I knew I could turn to you for a great cookie recipe to satisfy my (huge) sweet tooth. I just made these (and have devoured two already) and they are fantastic!! I had to sub out the peanut butter – apple butter worked great, and I used raisins instead of nuts. I added some cinnamon and used a sucanat/evaporate cane juice combo instead of the brown sugar. Thanks for a seriously great recipe that will make the next few months of restrictions not seem so bad. :-)