Here’s my confession : I love cookies. I’ve always loved them and I will always love them. I know, pretty intense for a confession, but what can I say, I’m a kid at heart.
But just like for kids, until recently, oatmeal cookies, or for that matter anything that had to do with oatmeal, was never on my list. It’s actually only since I moved to Canada that it became a thing. Being one of the most frequent snack you see out here, especially in the university’s cafeteria, at some point, you kind of get used to it.
And, you like it even more when they say it’s supposedly healthy. I say supposedly because when you make the recipe, you realize that it’s actually a regular cookie dough where you added old fashioned oats. But shhh…it’s a secret, my body doesn’t know it yet.
Since it’s a pretty standard cookie dough, it’s really versatile and you can make other versions, that you might prefer, and make it more “healthy”. Here are some ideas : cinnamon and crystal sugar/or apples, blueberries, cranberries and/or goji berries, raisins and macadamia nuts (with white chocolate chips if you’re obsessed with chocolate like me), etc.. The list is endless, as I always say make it your masterpiece, cooking is just another art that you can eat, which is obviously so much better.
Here’s another confession : as I’m writing this, I’m waiting for another batch to cool down enough so that I can eat them all, alone, while it’s raining outside. Who said my life was boring 😀
Oatmeal chocolate chip cookies
(recipe inspired by Olivia from Liv for Cake)
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon optional
- 1/2 tsp sea salt
- 1 cup unsalted butter room temperature
- 1 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla
- 2 1/2 cups rolled oats
- 2 cups semi-sweet chocolate chips
- Preheat oven to 350F and line a baking sheet with parchment
- In a medium bowl, whisk together all of your dry ingredients : flour, cinnamon, baking soda, and salt. Set aside.
- In a bigger bowl beat your butter and sugars fluffy. I used a hand mixer this time, but a whisk had worked just as fine.
- Add eggs one at a time, and mix well before adding the other. Then, add vanilla.
- Start adding flour bit by bit until fully combined.
- Add oats and chocolate chips. Mix until well incorporated.
- Tip : Chill dough in the fridge for an hour (It’s optional, but as Olivia recommended, it gives better results and I can vouch for that).
- Using a small cookie scoop, or an ice-cream scoop, place cookies on baking sheet. Tip : roll them in a ball shape and flatten it slightly.
- Bake for 10mins or until edges are lightly browned but the center is still soft and unset.
- Cool for 5 minutes on baking sheet, then transfer to cooling rack to cool completely, or until you can’t hold yourself anymore.
Either way, I hope you enjoy these delicious treats with loved ones in these cold autumnal days. And eat a lot of them ! It’s healthy… 😉