January 12, 2016

Chocolate Chip Oatmeal Cookies.

One of the advantages to working a part-time job, is having the time to be at home baking delicious things at my own leisurely pace. Today I baked my favourite cookies in the whole world: Chocolate Chip Oatmeal Cookies.

Of course, I found this recipe on AllRecipes.com and to be completely honest, I think these taste better than the Chocolate Chip Oatmeal Cookies found in the Mennonite "More-With-Less Cookbook". See, that was always my go-to recipe, so I never thought in a million years I'd find a recipe that could ever outshine it! Sorry Mom. XD

The differences in recipes are slight, but I prefer the AllRecipes version because it uses butter instead of shortening (Butter = Better), the peanut butter is omitted, and it incorporates walnut pieces! Yay!

This cookie baking experience was a really good one, as I used my new 1 TB Cookie Scoop to scoop the dough from the bowl neatly onto the cookie sheets. I don't know how I went this long without ever using a cookie scoop! It was so much easier and way less messy! For once my fingers weren't covered in dough. Which isn't always a bad thing duhh... ;) But if you take anything away from this blog post, invest in a cookie scoop!! (Although I'd probably get a size smaller if given the chance).

When Kitchen & Company was having a closing sale, I HAD to check it out. (I love that place!) I ended up buying that cookie scoop, and a 3-tiered cooling rack because I NEVER have enough space on my cooling racks! So I finally got to use both of these new kitchen gadgets in this baking experience and I loved every second of it.
These cookies are SO good. The butter gives its edges a nice crispiness, but the cookie as a whole are so soft and chewy. (They also freeze VERY well). They're Jenny approved and more importantly, husband-approved. (And it's a recipe that has 4.5 stars and over 3k reviews so you KNOW it's good!)

Teeny tiny changes that I made to the recipe were:
  • 1.5 teaspoons of salt instead of 1 teaspoon (I love salt).
  • A little extra vanilla, because vanilla is the best. Case closed.
  • 3/4 cup chocolate chips instead of 1 cup (I find too many chocolate chips to be overwhelming both in flavour and texture) I would probably even be happy with less than 3/4 cup.
  • Used 1/2 cup of EggBeaters (liquid egg whites) because I didn't have any eggs lying around! This was actually freaking me out because I didn't know what the outcome would be without yolks in the cookies, but they surprisingly turned out fantastic!
  • I baked them in the oven closer to 16 min than 12 min. This is a LONG time for cookies to bake, but somewhat expected as the oven temperature is pretty low.
OK I'm gonna go eat a cookie for breakfast now. :)


  1. We always used butter in the More With Less cookbook recipe, even though it called for Shortening. And we never used the "optional" Peanut butter. (yuk!) sometimes we would add bananas though!! (yumm). I always add a little extra salt and and a little extra vanilla, and I always skimp out on the chocolate chips. I totally agree, sometimes Chocolate chips can be wayyy to overwhelming and take over the rest of the flavour. unless you use the mini-dark-chocolate chocolate chips. Those are delicious and small! I put them in my ice cream. Walnuts are a great idea, and I also love almond slivers or pumpkin seeds in my Oatmeal cookies. OR ALL THE NUTS!. I think thats what I love about any oatmeal cookie recipe, you can add so much stuff and it always turns out delicious.

    oh and I love using my cookie scoop and 3 tiered cooling rack!!! so handy!! We're like the same person.

  2. Haha wow!! We really are the same person!!! What are the odds that we both have 3 tiered cooling racks?!
    Mmm and those mini dark chocolate chips sounds delish. I think I'll have to try that next time!!