Oatmeal chocolate-chip cookies with more goodstuff {like oats} and less bad stuff {like sugar}
tweaking my favorite oatmeal cookie recipe to include more bulk (oats!) more dark chocolate (for the adult palate) and less sugar had the surprising side-effect of being less appealing to my kids. Which means, more for mom... a win-win.
The recipe:
grownup oatmeal chocolate-chip cookies
1/2 cup plus 6 tablespoons butter, softened (or better- substitute coconut oil)
1/2 or 1/4 cup packed brown sugar (depending on how sweet you prefer)
1/4 cup sugar
1 teaspoon vanilla
2 eggs
1 1/2 cups all-purpose flour
1 tsp baking soda
1 heaping tsp cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
3 cups oats uncooked
1 cup chocolate chips (bittersweet 60% cacao is perfect for this)
directions:
preheat oven to 350 degrees. In a large bowl combine butter and sugars, mixing until creamy, then add in vanilla and eggs, mix well.
In a smaller bowl mix together flour, baking soda, salt, cinnamon and nutmeg. Add the dry ingredients to the mixed wet ingredients and mix together. Add in the oats and chocolate chips, mix together until well-combined.
use a spoon to drop rounded dough onto cookie sheets. Bake 10 to 12 minutes or until light brown.
These cookies are chewy, full of bulk, not too sweet and the bittersweet chocolate-chips give you the chocolate you crave. Bonus, they will still be around tomorrow to snack on.