Oatmeal Chocolate Chip Cookies

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.

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Oatmeal Chocolate Chip Cookies
Adapted from Robin Hood
Ingredients:
¾ cup (175 mL) butter
¾ cup (175 mL) honey
½ cup (125 mL) sugar
1 egg
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

Directions:
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.

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