Chocolate Chip Oatmeal Cookies
The best cookies my husband ever had, came from a recipe that was found in the KitchenAid Booklet. The thing that made them soooo good and chewy, were the 2 sticks of butter ::sigh:: I ran out of butter, (even though I hoard it whenever it's on sale at the market.) So I started researching how to use oil. Then I found this recipe in Tieghan Gerards cook book and figured I'd give it a shot. Now, when first making this recipe I thought it was a little weird just throwing things into a mixer and mixing at the end bc you should beat the eggs and sugar first right? I guess it didn't matter bc it doesn't form a batter of any kind. The oats clearly prevent it from doing so. When your making this recipe you're gonna think maybe I can use a cookie scooper - you can if you have a large one. My small one failed me. I started using my hands to mush it all together and frankly, it didn't seem right. I figured I came this far and might as well finish it bc IM NOT A QUITTER! Luckily I have 2 full sized sheet pans so I only had to do this once. I mushed everything together to make 30 big-ish cookies, baked, and OH.MY.GOODNESS.
.....made 30 cookies
Ingredients
2 1/2 cups Old Fashioned Oats
2 cups All-Purpose Flour
1 cup packed Light Brown Sugar
1/2 Granulated Sugar
1tsp Baking Soda
1tsp Kosher Salt
1 cup melted Coconut Oil (or canola oil), plus more if needed
2 large Eggs
1tbsp pure Vanilla Extract
2 cups semi-sweet Chocolate Chips
Directions
Preheat oven to 350*F. Line a baking sheet with parchment paper.
In a large bowl or stand mixer, combine the first 9 ingredients and mix until everything is well combined and dough is moist. The dough will be rough but very moist. Fold in chocolate chips.
Using your hands, clump together about a tablespoon or so of dough and squeeze into a ball. If the mixture is not holding, add 1tbsp more of oil. Place on a prepared baking sheet 2 inch apart. It wont expand much. If the balls are a little crumbly, don't worry- they will come together while baking.
Bake for 15 to 20min or until golden brown. These are best served warm.
