Cooking Mommy: Chocolate Chip Oatmeal Cookies

Wednesday, September 28, 2011

Chocolate Chip Oatmeal Cookies

I LOVE oatmeal chocolate chip cookies! I actually have another recipe for Oatmeal Chocolate Chip Cookies which I've now renamed Oatmeal Spice Chocolate Chip Cookies, but I'm pretty sure I like these even better! These are super soft and oh so delicious!!! You could use raisins in them instead, but I absolute love chocolate chips in oatmeal cookies. I got the recipe off the back of the Walmart Great Value oatmeal container and then I modified it a little bit, using butter/margarine instead of shortening. The first time I made these (pictured) I used 1 cup chocolate chips, but the second time I made them, I used a whole bag. Oh, you have to try these! Seriously, run out and make them right now! :-)

Ingredients
1 cup butter or margarine, softened
1 cup sugar
1 cup brown sugar, packed
2 eggs
2 Tbsp milk
1 1/2 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
4 cups oats (quick or old fashioned)
1 cup - 1 bag chocolate chips

Directions
Cream together the butter and sugars with an electric mixer. Beat in the eggs, milk, and vanilla. Stir in the flour, baking soda, and salt. Stir in the oats and chocolate chips. Drop onto cookie sheet (I like to use a small ice cream scoop) and bake 9-10 minutes at 375 degrees. Makes about 3 dozen cookies or so, I can't remember for sure. I don't remember how many it made, just that I kept eating them. :-)

Weight Watcher friendly: use light butter (1 pt per Tbsp), splenda instead of white sugar, and 1/2 cup chocolate chips. If you make at least 38 cookies (good size cookies, I use a medium ice cream scoop), they come out to be only 2 points each! :-)

1 comment:

AmberDecember 5, 2011 at 8:08 AM
From Alexis: "I made your spicy beans and turkey for dinner tonight, Delish!! And for dessert the chocolate chip oatmeal cookies, yum!!"
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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.