- 2 sticks butter (250 grams), softened
- 1 cup firmly packed brown sugar (232 grams)
- Half cup granulated sugar (112 grams)
- 2 eggs
- 1 teaspoon vanilla or more
- 1½ cups whole-wheat flour (220 grams)
- 1 teaspoon baking soda
- 3 cups oatmeal (265 grams, roughly) or more as desired
- 1 cup chocolate chips (roughly 200 grams)
Ground cinnamon, nutmeg, ginger, etc., to be mixed in with the flour and baking soda. Shredded coconut, to be added in with the oats.
1. Preheat oven to 350 degrees Fahrenheit.
2. In a medium bowl, mix the butter and sugars together until creamy. Add the eggs and vanilla and mix together.
3. In a separate mixing bowl, combine the whole-wheat flour, baking soda and optional spices until well mixed. Add to the bowl of creamed sugars and mix well.
4. Add the oats and, if using, shredded coconut to the bowl and mix well. Add the chocolate chips and stir in until combined.
5. Put parchment paper down on a baking sheet.
6. Using a spoon, or hands, make roundish balls of dough, about the size of a half-dollar, and put them on the baking sheet, spaced about an inch and a half apart. Bake for eight to 10 minutes per cookie sheet.
7. Allow to cool and set. Then, essen!
Use parchment paper instead of greasing the cookie sheet
Spices will make the cookies taste … spicy.
Whole-wheat flour gives the cookies a slightly nutty flavor and more texture.
The more oats, the better!
This recipe and the column that accompanied it originally appeared in the Nevada Appeal on April 10, 2013.
The recipe and a different column also appeared in the Rio Grande SUN.