I bake so much that I have posts lined up waiting at the starting line. I baked quite a few cookies (other than these ones), muffins and roasted some veggies. Each one already devoured and gone. Plus Loreto made some pretty amazing meals that we can’t wait to share with you. Recipes will come soon.
Loreto tells me that I would be good in a bakery, considering the amount of baking I do. Although I bake during the day while bakeries start off at wee hours in the morning.
I am a morning person, but not that early in the morning 😉 .
For now, our family and some good lucky friends, are the recipients of natural, unprocessed, just out of the oven sweets that I proudly and enthusiastically bake.
I’ve already mentioned you a cookbook that I received a couple Christmases ago “The Duchess Bake Shop Cookbook” and the famous bakery in Edmonton that holds that name: french inspired sweets that draw people from all over the city and line up at the door. Their baked goods are indeed superb and encouraged by the book I have already baked a Peach Rhubarb and Mascarpone Pie using the recipe for their pie dough (excellent) and the Lavender Shortbread Cookies (wonderful combination of flavor, they were a crowd pleaser).
These Oatmeal Chocolate Cookies were any less pleasurable, in fact they were gone the day after I baked them. Sixteen medium/large cookies. Gone. In 24 hours. Not a bad score, eh?
Chewy, crunchy, sweet and chocolatey, I will definitely bake them again. Simple and easy to make, they passed the test from my step son with great marks.
If you have rolled oats at home and some milk or semi-sweet chocolate chips, do not hesitate. Your family will thank you for such amazing Oatmeal Chocolate Cookies and then will beg you to bake them again.
I was thinking that a great addition, (or to change things up a bit after the second, third, umpteenth time you’ve made them) would be some raisins, cranberries or chopped nuts. For my next batch that is what I will do.
I felt like a kid when, after the shots, I had a cookie accompanied by sips of milk right from the mason jar you saw in the pictures. You should have seen the satisfied smile on my face.
Adapted from a recipe found on the “Duchess Bake Shop ” Cookbook.Print
- 125 g (3/4 cup) all-purpose flour
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 114 g (1/2 cup) unsalted butter, at room temperature
- 110 g (1/2 cup) brown sugar
- 100 g (a little less than 1/2 cup) granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 150 g (1 1/2 cups) rolled oats
- 150 g (3/4 cup) milk or semi sweet chocolate chips
- Preheat the oven to 350° F (180°C). Line 2 baking sheets with parchment paper.
- In a bowl, whisk together the flour, cinnamon, baking soda and salt.
- Put the butter in a stand mixer bowl. Cream on medium speed for a couple minutes, until light and fluffy.
- Add the brown sugar, granulated sugar and vanilla. Cream for another 2 minutes or until smooth. Scrape down the sides of the bowl as needed.
- Add the egg and mix until well incorporated. Turn the mixer down to low and add the flour mixture. Mix until just combined.
- Scrape down the sides of the bowl. With the mixer still on low add the rolled oats and chocolate chips. Mix until just combined.
- Using an ice cream scoop, a spoon or your hands, shape the dough into 2-inch balls. Place on the lined baking sheets 3 inches apart and flatten them to about 1 inch thick.
- Bake for 13 to 15 minutes, until the cookies are lightly browned on the edges.
- Transfer to a cooling rack and enjoy with a glass of milk.
Song of the day: Milky Chance “Stolen Dance”.
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