iPatch Chest o' Cookery

Recipe name Oatmeal Chocolate Chip Cookies

Meal Dessert

Main ingredient Oats

Number of servings 4

Origin iPatch Test Kitchen

Season All

Cooking type Western

Time required 25 minutes

Difficulty *

Suggested wines Milk

Ingredients 1 cup butter
1-1/2 cups brown (demerara) sugar, packed
1 egg
1 tsp vanilla extract
1 tbsp molasses
1 tsp baking soda
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. Optionally remove bowl from mixer and use a wooden spoon to avoid crushing the chocolate chips, or just try not to overdo the mixing.

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 6cm diameter and 1cm thick 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 ground 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.

Our oven runs hot so 8 minutes (4, rotate, 4) is enough. An oven that runs to correct temperature might need more time.

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Recipe name	Oatmeal Chocolate Chip Cookies

Meal	Dessert
Main ingredient	Oats
Number of servings	4
Origin	iPatch Test Kitchen
Season	All
Cooking type	Western
Time required	25 minutes
Difficulty	*
Suggested wines	Milk
Ingredients	1 cup butter 1-1/2 cups brown (demerara) sugar, packed 1 egg 1 tsp vanilla extract 1 tbsp molasses 1 tsp baking soda 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. Optionally remove bowl from mixer and use a wooden spoon to avoid crushing the chocolate chips, or just try not to overdo the mixing. 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 6cm diameter and 1cm thick 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 ground 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. Our oven runs hot so 8 minutes (4, rotate, 4) is enough. An oven that runs to correct temperature might need more time.