When life gets a little overwhelming I have a few go tos that help me relive some stress. I go for a run, I immerse myself in a good book, and I bake. Today was one of those days where some baking needed to be done. So after a quick 3 mile run and watching the entire first season of Portlandia on dvd, I was ready to dive into the kitchen.
Since the Englishman is the major bread baker in the house (more on this in another post since the bread he makes is pretty fantastic), I decided to go with some good ol’ fashioned oatmeal cookies.
I dug into my recipe binder and found one of my favorite oatmeal cookie recipes from Cooking Light in 2007. This recipe is a tried and true one, loaded with lots of flavor and not a lot of fat. I made a few tweaks to the original recipe and the cookies still came out great!
Oatmeal Chocolate Chip Cookies (adapted from this recipe)
- 3/4 cup whole wheat flour
- 1 cup regular oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 3/4 cup semi-sweet chocolate chips
- 1/3 cup premium white chocolate chips
- Preheat oven to 350°.
- Combine wheat flour, oats, baking soda and salt and stir with a wisk. Put butter, vanilla and egg in a stand mixer (Kitchen Aid!) and beat until well blended.
- Add in flour mixture and the white and semi-sweet chocolate chips.
- Drop dough onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned. Remove from oven; cool on pan 1 minute.
So they may not be the most beautiful cookies ever, but they are delicious. And just what I needed.