My girlies love cookies so much, it’s almost embarrassing (the way they clamor for them, you'd think I'd deprived them of sugar their entire lives.) So this post is pure recipe sharing. There'll be no tales of cajoling Audrey to take a bite of something new or epic gagging sessions to regale you with... Sorry.
From the time I could read a recipe and turn on the oven, I’ve made some variation of the cookie recipe found under the lid of the Quaker Oats container. In it’s own right, it’s pretty much a perfect recipe – I’ve never made a bad batch of cookies using it. But, as an adult, I like a slightly less sweet, more “wholesome” tasting cookie, so I've tweaked it a bit and the girlies are none the wiser.
Oatmeal Dark Chocolate Cookies
- 3/4 c. firmly packed brown sugar
- 1/4 c. turbinado sugar
- 1 organic egg
- 1 stick unsalted European butter (softened)
- 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1 1/2 c. organic, whole wheat flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1/4 tsp. cinnamon
- 3 c. organic, old fashioned oatmeal (uncooked)
- 1 bag good quality, dark chocolate chips
Preheat oven to 375 degrees.
Beat together softened butter and sugars until light and fluffy. Beat in egg, vanilla, and almond extract. Combine flour, baking soda, salt and cinnamon; add to butter mixture, mixing well. Stir in oats and chocolate chips.
Put rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes. Cool 1 minute on cookie sheet; remove to wire cooling rack. Store in tightly covered container. 4 1/2 dozen.