We just happen to have a huge stockpile of Baker’s chocolate lying around the house (who doesn’t love a chocolate treat), so we decide to branch out from our usual quick fix of snacking from the bag. As oatmeal is one of the go-to meals in this house, it was only a matter of time before we took our Robin Hood oats up on the recipe they include in the package. We made some minor changes to the recipe – honey as we were out of brown sugar – and they still ended up delicious. Soft, chewy and perfect with milk. If you’re looking for an everyday oatmeal chocolate chip cookie recipe then this might be the one.
Oatmeal Chocolate Chip Cookies
Adapted from Robin Hood
¾ cup (175 mL) butter
¾ cup (175 mL) honey
½ cup (125 mL) sugar
2 tbsp (30 mL) water
2 tsp (10 mL) vanilla
¾ cup (175 mL) All Purpose Flour
¾ tsp (3 mL) baking soda
2 ½ cups (625 mL) Robin Hood Oats
1 ½ cups (375 mL) Baker’s semi-sweet chocolate chips
1. Cream first 6 ingredients together on medium speed until light and creamy. Combine flour and soda. Add to creamed mixture, beating on low-speed until blended. Stir in oats and chocolate chips. Drop dough by heaping spoonfuls onto greased or parchment paper lined baking sheets.
2. Bake at 350ºF for 12-15 minutes, or until light golden. Don’t over bake.
** Feel free to replace the chips with raisins.