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|Recipe name||Oatmeal Chocolate Chip Cookies|
|Number of servings||4|
|Origin||iPatch Test Kitchen|
|Time required||25 minutes|
|Ingredients||1 cup butter|
1-1/2 cups brown (demerara) sugar, packed
1 tsp vanilla extract
1 tbsp molasses
1 tsp baking powder
1 tsp cinnamon
1-1/2 cups flour (whole wheat is best)
3 cups rolled oats
1 cup chocolate chips
|Directions||This recipe works best with a kitchenaid stand mixer. In fact, it is worth buying a kitchenaid just to make cookies with it. |
Whip butter with sugar until well-blended and fluffy. Add egg and vanilla. Stir. Add molasses, baking soda and cinnamon. Stir thoroughly.
Mix flour in slowly. Then, mix in the oats. Dough should be fairly stiff now. Fold the chocolate chips in. Remove bowl from mixer and use a wooden spoon to avoid crushing the chocolate chips.
Scoop cookie dough and roll into walnut-sized balls and flatten on a cookie sheet. They will spread and puff up a bit, I make them Oreo sized and fit a dozen per pan. Bake at 350 for 8-10 minutes, until they are golden brown.
|Notes||Add or substitute your favorite ingredients at the end. Raisins, walnuts, leftover breakfast cereal, chocolate bar, whatever. I chuck coconut and flax seed in usually.|
Use 1/2 cup white sugar with 1 cup brown to make a more crispy cookie.
To get a crackle top, substitute 1/2 cup butter for vegetable oil. Dough will be much wetter, I use two spoons to form the dough rather than my hands.
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