Zianne and Talitha were out of school the week between Christmas and New Year’s. On Thursday night, I asked Zianne what one special thing she wanted to do with mom on her last day of vacation. She asked to bake cookies.
Now before you go thinking, Z and I have some kind of heart-warming tradition of baking together, I assure you I only tolerate baking on occasion, and Z has interest in it for about five minutes. Nonetheless, committed to giving her some quality time over Christmas break, I agreed that we could make cookies on Friday morning.
Micah had recently requested Oatmeal Chocolate Chip cookies, so I woke up on Friday and perused a couple recipes on Pinterest. I was pretty sure I had the ingredients I needed, and in true Jen-fashion, I simply picked my two favorite recipes and morphed them into my own recipe. When I actually started pouring ingredients, I discovered I only had exactly 2 cups of oats left (not 2.5 or 3 like the recipes called for), so I improvised and the results were amazing. I made 48 round, soft little oatmeal chocolate chip cookies, and they were devoured in 48 hours. They would have disappeared faster, but I hid a dozen away in a Tupperware container for dinner guests coming over the weekend.
What you need:
2 cups quick oats
3 cups flour
1/2 cup sugar
1 cup brown sugar (packed)
1 tsp. salt
1 tsp. baking soda
1 cup butter (two sticks), room temperature or slightly melted
2 tsp. vanilla extract
1/4 cup coconut oil
1/2 bag(ish) of chocolate chips
What you do:
- Preheat oven to 350 and grease a baking sheet. I encourage the use of parchment paper or a silicone baking mat on the tray. *If your oven runs hot like mine, I would reduce heat to 340.
- Stir together all dry ingredients (flour, sugar, brown sugar, salt, baking soda) except for chocolate chips.
- Mix softened butter for one minute. Add eggs and vanilla. Continue to beat until creamy and smooth (about two minutes). Add dry mix slowly to wet ingredients and continue mixing with mixer.
- When dough starts getting too thick to mix, add 1/4 cup coconut oil and mix with hands. Add chocolate chips and mix in.
- Use hands to form one-inch round balls. Drop 12-16 cookies on your baking sheet.
- Bake for 10-12 minutes (depending on oven). Remove when cookies are slightly darker and hold their shape, but before they get overdone. They will cook on sheet for a few minutes outside of the oven. Remove to a cooling rack, a plate, or insert directly into your mouth.