German-slaying oatmeal chocolate chip cookies
These oatmeal chocolate chip cookies use a little less sugar, white or whole wheat flour and are delicious.
Servings 25 cookies
- baking sheet
- large mixing bowl
- 2 sticks unsalted butter 250 grams
- 1 cup brown sugar, firmly packed 232 grams
- 1/2 cup granulated sugar 112 grams
- 1+ tsp vanilla
- 2 eggs
- 1 1/2 cups whole wheat flour 220 grams
- 1 tsp baking soda
- 3+ cups oatmeal 265 grams
- 1 cup chocolate chips 200 grams
Optional ingredients (spices)
- 1 tsp Ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1 cup shredded coconut add with oats
- In a medium bowl, mix the butter and sugars together until creamy. Add the eggs and vanilla and mix together.
- 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.
- Add the oats and, if using, shredded coconut to the bowl and mix well. Add the chocolate chips and stir in until combined.
- Refrigerate or freeze for 1 to 8 hours.
- Preheat oven to 350 degrees Fahrenheit.
- Line baking sheet with parchment paper.
- 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.
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, but white flour can be used as well. Refrigerating or freezing the dough keeps the cookies from flattening in the oven. The more oats, the better!