This recipe was very random. In the sense I was already baking a red velvet cake that day and decided to bake up some cookies as well! I still didn’t have my cookbooks unpacked or computer set up, so I use kitchen items to get a recipe. I had a bag of chocolate chips and a container of oatmeal. The oatmeal container had a recipe for oatmeal chocolate chip cookies! They sounded good and I decided to go with it. Everything came together quickly and as soon as I was done baking the cakes, they were cooling and I was already baking up the cookies. The guys were very happy to enjoy them with large glasses of milk while watching Sunday football! The cookies were crunchy from the oatmeal and loaded with gooey chocolate goodness. I enjoyed my cookie with a post-workout green protein shake the following day. ;)
I forgot to save the oatmeal container for the recipe, so I had to do some research and make my brain remember exact measurements. This was a fun challenge!
Oatmeal Chocolate Chip Cookies
~ 24 cookies
1 stick of unsalted butter, softened
1/2 cup stevia (sugar)
1/2 cup brown sugar
1 tablespoon dark chocolate almond milk (Silk brand)
1 teaspoon vanilla extract
3/4 cup AP flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups quick oats
6 to 8 oz semi-sweet chocolate chips
Preheat oven to 375 degrees F. Grease or parchment line 2 cookie sheets.
In a separate bowl whisk together the flour, baking soda and salt. Set aside.
Cream the butter and sugars together in a large bowl with an electric mixer. Beat in the egg, milk and vanilla, mixing until well combined.
Stir in the flour mixture with the wet mixture. Then stir in the oats and chocolate chips.
Drop by tablespoonfuls onto cookie sheets. Bake 9-10 minutes. Let cool on sheet for 4-5 minutes and then transfer to cooling rack.
Enjoy with a glass of milk!