So I sat down to (finally) begin my carrot cake blog post. You know the little adorable mini-loaves I posted on Instagram almost a month ago? I was so smitten that I promised on multiple social media platforms to post a recipe as soon as I could put the loaf down to take a breath. I mean, I meant well and truly wanted to share the recipe with the whole wide world (not that the world was missing a carrot cake recipe but one more definitely doesn’t hurt right?) I told all my friends about it and bragged and bragged…..
Yeah….about that. I had a complete and total brain-fart *sigh*
I couldn’t locate the original recipe. I looked and up and down my browser history and finally found something that was vaguely familiar but then I couldn’t, for the life of me, remember the tweaks that I had made. So I gave up the quest and turned instead to the mother of all comfort foods – COOKIES!
It’s like this. When a recipe like has 90K re-pins on Pinterest you just don’t argue with it. You stop whatever it is that you’re doing or plan to do, prop your iPad up on its stand and follow every word of the recipe to a ‘t’ to whip up an insanely awesome batch of oatmeal chocolate chip cookies.
Now this is more of a review, or a tribute if you will, to the original recipe. I went completely out of character and followed the recipe without changing a thing! Okay confession – I did pulse the oats a little bit, just a tiny little bit to make it more toddler friendly but that’s it!
The only painful part of this recipe is the chilling time the dough needs. I always overcome this difficulty by making a batch at night, shoving it in the fridge and promptly going to bed. Waiting is much easier when you’re sleeping AND you get to eat cookies for breakfast!!
Ready for some? Here goes
- Old-fashioned rolled oats – 1 and 1/2 cups
- All purpose flour – 3/4 cup
- Baking soda -1/2 tsp
- Mini semi-sweet chocolate chips – 1/2 cup You can up this to 1 cup for more chocolaty goodness!
- Salted butter – 1/2 cup or 1 stick You can use unsalted butter. Just add a pinch of salt to the dry ingredients if you do
- Light brown sugar – 1/2 cup packed
- Granulated sugar – 1/4 cup
- Vanilla extract – 1 tbsp
- Large egg – 1
Yield – About 24 to 30 depending on size
- Pulse oats in a food processor briefly just until the large grains have been broken down a bit. Be careful not to grind it to a flour. You want the cookies to have enough texture
- Combine oats with the flour and baking soda in a bowl and whisk to mix
- In another bowl beat the egg, sugars and vanilla extract with an electric mixture until it turns light and fluffy and increases in volume. This takes about 5 minutes. Stop and scrape down the sides of the bowl in between
- Add the dry ingredients and beat briefly just until combined
- Add the chocolate chips and beat on low speed for about half a minute. I used half a cup of mini chocolate chips because that’s all I had. I’m sure 1 whole cup of chips will be even more divine!
- Using a tablespoon measure, measure out the cookie dough and roll it into a ball in your hands. Flatten it slightly and place it on a greased tray or cookie sheet. Repeat with the rest of the dough. Cover the cookies with a clingfilm and refrigerate for at least 2 hours or overnight. I left a batch in for 6 days and they were just fine
- When you’re ready to bake, preheat the oven to 350 Fahrenheit or 176 degree Celsius
- Place chilled cookies about 2 inches apart (they do spread) and bake for 12 minutes until they begin to brown at the edges. You can bake them for a few minutes more if you want firmer cookies
- Remove them from the oven and let them cool. They’ll firm up further after cooling.
- Store in an airtight container or freeze
All done! Now rejoice at the thought of having a jar full of these beauties on your counter 🙂