Which type of oatmeal cookie do you prefer?
S o f t and c h e w y
Light and crispy
I’m a soft and chewy gal myself, but yesterday I was in desperate need of a great big, giant oatmeal chocolate-chip cookie that was both chewy on the inside and crispy on the edges.
Since I only have a recipe for soft oatmeal cookies, I went on a search and found just what I was looking for at Whit’s Amuse Bouche, a cute and quirky food blog.
What I love about this recipe?
3. A conservative amount of butter. (Less butter = healthier cookies = I can eat more. Right?)
So if you have a big cookie craving or just a lonely cup of coffee begging for a friend, these oatmeal cookies will surely hit the spot!
Makes 5 large cookies or 2 dozen smaller cookies
*1 1/2 c rolled oats
*1/2 c flour
*1 t cinnamon
*1/8 t fresh-ground nutmeg
*1/2 t salt
*1/2 t baking soda
*1/2 c brown sugar
*1/4 cup granualated sugar
*6 T butter, room temperature
*1 large egg, room temperature
*1 t vanilla
*3/4 c semi-sweet chocolate chips, raisins, pecans, cranberries–whatever you want
Preheat the oven to 350 degrees. Whisk together the oats, flour, salt, baking soda, cinnamon and nutmeg. In a separate bowl, beat the butter and both sugars together until light and fluffy, about 3 minutes. Scrape down bowl and add the egg and vanilla. Mix until combined. Add the oat/flour mixture, just until combined. Fold in the chocolate chips. Bake, 2 inches apart on a parchment-lined baking sheet, for 12 minutes or until lightly browned. Cool* on racks.
*Careful! Cookies will be very soft when they first come out of the oven but will firm up after they have cooled.