Cookbook:Oatmeal Chocolate Chip Cookies I
| Oatmeal Chocolate Chip Cookies I | |
|---|---|
| Category | Cookie recipes |
| Yield | 12–18 cookies |
| Time | 25 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | North American Cuisines | Cuisine of Ontario | Desserts
The oatmeal chocolate chip cookies recipe here, unlike many other cookie recipes which are manipulations of straight flour-based cookies, was made specifically for use with oats.
Ingredients
[edit | edit source]- 2 eggs
- ⅔ cup (150 g) shortening
- 1 cup (240 g) brown sugar
- 2 tablespoons milk
- Vanilla extract
- 1 pinch salt
- 1 ½ cups (350 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup (240 g) rolled oats
- ¼ cup (60 g) chocolate chips
- ¼ cup (60 g) walnuts
Procedure
[edit | edit source]- In a large bowl beat eggs lightly to break the yolks, then mix in the shortening—you should have a loose mixture.
- Mix in the brown sugar, milk, vanilla, and salt.
- Mix the flour, baking powder, soda, cinnamon, and oatmeal together in another bowl.
- Mix the wet and dry mixes together to get a soft dough.
- Stir in chocolate chips and walnuts.
- Make balls and place onto a greased or parchment-lined baking sheet. Bake in an oven prheated to 180°C (350°F) for 15–20 minutes.
Notes, tips, and variations
[edit | edit source]- Experiment with more or fewer chocolate chips and walnuts—tastes may vary.
- Lightly coat the nuts and chips with flour before adding to the mixture.