Cooking Mommy: Oatmeal Spice Chocolate Chip Cookies

Monday, December 14, 2009

Oatmeal Spice Chocolate Chip Cookies

I LOVE oatmeal chocolate chip cookies! I made these for an event at church, and I loved how they turned out. They smell amazing with the cinnamon and cloves in them and taste even better! They are very soft and delicious!

Ingredients
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 cup dry milk
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp salt
3 cups rolled oats
1 cup chocolate chips (or you can use raisins, but I love chocolate)

Directions
Preheat oven 350 degrees. Cream together the butter, butter flavored shortening, brown sugar, and white sugar. Add eggs and vanilla and blend until smooth. Combine the flour, baking soda, cinnamon, cloves, dry milk and salt and mix into the sugar mixture. Stir in the oats and chocolate chips. Drop rounded small balls onto ungreased cookie sheets.
Bake 10 to 12 minutes or until lightly browned on edges. Do not overbake. Let cool for 2 minutes and remove from cookie sheet to cool completely.

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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.