Oatmeal Chocolate Chip Cookies

The spotlight often shines on fancy French pastries such as the croissant and the chocolatine. After going through the labour-intensive and time-consuming process, you are rewarded with a sense of accomplishment. As much as I love making the traditional French pastries, old-fashioned American baked goods are more my style. They have more of a rustic look, less perfectionist. Cookies, cakes, brownies and doughnuts aren’t as delicate and intricate as a millefeuille, but they pack just as much flavour.

Cookies are sometimes dismissed and underappreciated in my opinion. Their simplicity is their strength and you can alter the flavour combinations any which way you like. They are a quick and easy fix when a craving hits.

These tasty oatmeal chocolate chip cookies are classic comfort food. They are thick cookies with crispy edges and a soft chewy centre.

The great thing about cookies is that they can satisfy a craving for something sweet in no time. You can come home and have a hot batch out of the oven 15 minutes later without prepping and no dishes to clean. When you first make the recipe, set aside a few raw cookie dough balls. Place them on a baking sheet and slip them in the refrigerator to chill. When the dough balls are firm, seal them in a freezer bag and put it in the freezer. Raw cookie dough keeps its quality and texture for up to 6 months when frozen. When you want to eat them, you can let them thaw either in the fridge or on the counter (…or stick them straight in the oven if you’re too impatient like this guilty party). Also, they are already in individual portions, so serve yourself as you please. This technique is the perfect antidote for when you’re too busy to bake (or feeling lazy). Cookies: the ultimate back-up plan.

Bon appétit!

Recipe adapted from Baker’s le chocolat à son meilleur

Yields 25 portions

1 cup butter
1 1/2 cups brown sugar
2 eggs
1 tsp. pure vanilla extract
1 1/2 cups all purpose flour
2 1/3 cups instant oatmeal
2 tsp. baking soda
1 tsp. salt
300 g semi-sweet chocolate chips

1) Preheat oven to 350F. Line a baking sheet with parchment paper.
2) Beat the butter and brown sugar until light and airy.
2) Incorporate the eggs and the vanilla.
3) In a separate bowl mix the flour, oatmeal, baking soda, and salt together.
4) Fold the flour mixture in with a spatula until well incorporated.
5) Add the chocolate chips.
6) Scoop the cookie batter into balls and place them at about 2 inch interval on the baking sheet.
7) Bake for 10 to 15 minutes, or until the cookies are golden. Mine stayed in the oven longer.

2 Comments Add yours

  1. Valerie says:

    Nothing cozies up a chocolate chip cookie recipe quite like oatmeal. These look fantastic! Frozen dough that has already been scooped into cookie form makes a great midnight snack. (So wrong, but so good.) 😀

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