chewy chocolate oatmeal cookies

I have wanted to bake oatmeal cookies for a while.

Ever since Aden started K1, I have been putting together a snack box for him every morning. While I simply don’t have the time to bento-fy his snack box, I do try to include different food items to keep him interested. Indeed, the contents of his snack box are of great interest daily not only to Aden, but to his classmates as well.

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I thought cookies would be a great way to get more fiber into the little guy, especially since kids rarely question what’s inside a cookie when there are distracting bits of chocolate studded all over the cookie.

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And as most cookies, this one is really easy to put together.

Before you start, blitz oatmeal in a food process until they are quite fine. Ta-da! You have made oatmeal! Oatmeal is merely a fancy term for blitzed oats! 😀

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Set this aside.

In a mixing bowl, cream together butter and sugar until the mixture is pale and light.

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Add the egg and vanilla extract and continue mixing.

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Add the dry ingredients (including the oatmeal) in 2 batches and mix until just combined.

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Finally add the chocolate chips and pulse to distribute.

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Cover the bowl with cling film and chill the dough for 2 hours

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Dish the cookies onto a lined baking tray. I use my Tovolo Baking Mat which is non-stick and does not need washing – simply wipe after you are done and store!

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Bake at 150°C for about 15 minutes, until just barely brown (the middle will be soft).

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Allow the cookies to cool for about 5 minutes in the pan before transferring onto a wire rack to cool completely.

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Bring out the milk and enjoy!

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Chewy Chocolate Oatmeal Cookies
Yields 18
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Ingredients
  1. 1/2 cup (113.5g) butter, softened
  2. 1/2 cup (100g) granulated sugar - I reduced this by 50%
  3. 1/2 cup (100g) packed light brown sugar
  4. 1 teaspoon (5ml) vanilla extract
  5. 1 large egg
  6. 1 1/4 cups (112.5g) rolled oats
  7. 1 cup (125g) all purpose flour
  8. 1/2 teaspoon salt
  9. 1/2 teaspoon baking powder
  10. 1/2 teaspoon baking soda
  11. 1 cup (152g) milk chocolate chips
Instructions
  1. Blitz oatmeal in a food process until they are quite fine. Set this aside.
  2. In a mixing bowl, cream together butter and sugar until the mixture is pale and light.
  3. Add the egg and vanilla extract and continue mixing.
  4. Add the dry ingredients (including the oatmeal) in 2 batches and mix until just combined.
  5. Finally add the chocolate chips and pulse to distribute.
  6. Cover the bowl with cling film and chill the dough for 2 hours.
  7. Dish the cookies onto a lined baking tray.
  8. Bake at 150°C for about 15 minutes, until just barely brown (the middle will be soft).
  9. Allow the cookies to cool for about 5 minutes in the pan before transferring onto a wire rack to cool completely.
Adapted from Lauren's Latest
Adapted from Lauren's Latest
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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