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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Oatmeal Chocolate Chip Cookies II

Serves 10 · 120 minutes

| Desserts

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 3 sticks (12 oz / 340 g) butter, softened to room temperature
  • 1 box (16 oz / 450 g) brown sugar
  • 1 cup white sugar
  • ½ cup water
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 12 oz (340 g) semi-sweet chocolate chips
  • 8 cups rolled oats
  • Add more chocolate chips (or other small candy) if desired.
  • Substitute other "filler" (wheat germ, flaxseed, nuts, seeds, etc.) for some of the oatmeal.
  • Whatever you do to adjust the chocolate chips and oatmeal, make sure the resulting dough is very stiff—this helps make the cookies chewy.
  • Use non-dairy butter substitutes (e.g., Earth Balance).
  • Use chocolate that is made without milk.
  • Substitute a gluten free flour blend (e.g., Bob's Red Mill) for the all-purpose flour.

Method

  1. Cream butter and both kinds of sugar with an electric mixer until smooth.
  2. Combine the water, eggs, and vanilla in a separate container.
  3. Gradually beat the egg mixture into the butter mixture until smooth.
  4. Combine the flour and baking soda, then sift this mixture into the butter mixture. Mix to form a dough.
  5. Use a sturdy mixing spoon to stir in the chocolate chips and 6 cups of the oats.
  6. Stir in additional oats until the dough is stiff and almost crumbly.
  7. If desired, chill dough until ready to bake.
  8. Scoop teaspoon-sized balls of dough and place on a greased or parchment-lined cookie sheet.
  9. Bake in a preheated 350°F (175C) oven for about 10 minutes, until a toothpick inserted into the cookies comes out clean.