As often happens, the urge to bake something overcame me on Sunday. But what? So I took to the internet and started plugging in ingredients in a rather stream-of-consciousness kind of way. Which brought me to a Betty Crocker recipe for Oatmeal Chocolate Chip Cookies.
The ingredients were simple and commonplace (I had all of them on hand), and it was a one-bowl kind of deal. I got an arm workout and we got some cookies. Chewy oatmeal chocolate chip cookies are my favorite. Unfortunately, oatmeal-containing confections often have a crunchy texture that I do not favor. I did a little tweaking based on the qualities I desired and the ingredients I needed to use up. I really like how they turned out. Enjoy!
Chewy Oatmeal Chocolate Chip Cookies
1 ½ cups packed brown sugar
½ cup butter or margarine, softened (I use Earth Balance sticks)
½ cup shortening
¾ tsp vanilla
¼ tsp almond extract
2 cups old fashioned oats
1 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped nuts (I used ½ cup pecans and ½ cup walnuts)
* I had a Crisco butter-flavored stick to use up, but normally favor unhydrogenated shortening—found in the health food section of most grocery stores.
* I love the flavor a little almond extract adds to baked goods. If you don’t have it, or like it, simply use 1 tsp of vanilla or experiment with other extracts (coconut… yum!)
Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts. Roll 1-2 tablespoons of dough into a ball and place on an ungreased cookie sheet; about 2 inches apart. Bake 10 to 12 minutes or until slightly golden brown. Cool slightly; remove from cookie sheet to wire rack.