I found this super tasty recipe on the back of a bag of Robin Hood ‘Large Flake Oats’. Raisins and/or dried cranberries are recommended as a chocolate chip substitute – I think this could make them a great ‘breakfast cookie’ – enjoy!
Oatmeal Chocolate Chip Cookies
3/4 c. butter, softened
3/4 c. packed brown sugar AND 1/2 c. sugar
1 egg + 2 T. water
2 t. vanilla
3/4 c. flour
3/4 t. EACH baking soda AND cinnamon
3 c. large flake oats
1 1/2 –2 c. chocolate chips
Preheat the oven to 350 and line a baking sheet with parchment. Beat together the butter and both sugars – I used my electric mixer – and then add in the egg, water and vanilla. Beat again, scraping down the sides as needed.
In a separate small bowl, combine the flour, baking soda and cinnamon, then add it all into the creamed mixture and mix well. Stir in the oats and chocolate chips and then drop the dough in tablespoon-sized balls on the baking sheet and bake for about 12 minutes. Do not over bake! The edges should be just starting to turn brown, and if you’re not sure, I recommend just tasting one to check…or ask your children for help!
- Category: Cookies