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Oatmeal Chocolate Chip Cookies

By 3:05 PM , , , ,

The Little One has a serious sweet tooth as we've mentioned before. So, I'm constantly trying to mix a "good for you" ingredient or two with a little something sweet (Pumpkin Chocolate Chip Muffins for example) so that she's happy and I don't feel so guilty for letting her have a treat after her afternoon nap.

I've made a few of Lucinda Scala Quinn's recipes (Pumpkin Flan and Vinegar Glossed Chicken) from her book "Mad Hungry" before and I've loved each and every one of them. This cookie recipe is no different.

While I'm used to more of a chewy, thick cookie, this is a chewy, thin cookie. When I saw how thin they got, I was kind of worried. But they were addictive - salty and sweet, crunchy and chewy at the same time - a perfect cookie. And, as it turns out, the Husband says these are the kind of cookies he loves.  The Little One was definitely a big fan as well.

These are such easy cookies to make (perfect for a 22 month old little helper!), I will surely make these again.

A couple of notes:
- Watch the cookies very carefully. Mine baked up in 9 minutes max - any longer and they would've been ruined.
- Try to use the coarse sea salt as the recipe calls for and not just regular salt. It really helps the cookies sing!


Oatmeal Chocolate Chip Cookies

3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon coarse salt
8 tablespoons unsalted butter (1 stick), softened, plus more for the pans
6 tablespoons granulated sugar
6 tablespoons light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/4 teaspoon water
1 cup rolled oats
6 ounces semisweet chocolate chips

Preheat the oven to 375 degrees. Butter or line 2 rimmed baking sheets.

In a small bowl, whisk together the flour, baking soda, and salt.

In a large bowl, beat together the butter, sugars, egg, vanilla, and water. Add the flour mixture and stir to combine. Stir in the oats and chocolate chips.

Drop by teaspoonfuls onto the baking sheets, spacing the dough 1 inch apart. Bake for 10 to 12 minutes, until lightly golden in color. Remove to cooling racks.

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