As a child, I was under the false impression that any recipe that included oats had to be healthy for you. Therefore, oatmeal cookies, oatmeal bars, no-bake cookies with oatmeal were all fine, but not a real true dessert.
I didn’t have a problem with oatmeal for breakfast, but add it into a dessert, and well, what are you doing? I also remember biting into an oatmeal cookie which I thought had chocolate chips, but being greatly disappointed to find out they were raisins! Oatmeal and raisins? In a cookie? Why would anyone want a cookie without chocolate?
Over time, my taste buds matured, and I came to realize that desserts containing oats, and yes, even raisins, could be very delicious indeed!
When I came across this oatmeal cookie recipe a few years ago from King Arthur Flour (via Pinterest), I was very impressed! I think even as a seven year old child, I would have been perfectly fine with this dessert. The original recipe calls for three cups of chocolate chips. (yes, I am positive I would have loved this recipe as a child) However, I have modified the recipe to one and one-fourth cups chocolate chips, and I’ve also decreased the sugar down to one cup of raw cane sugar plus one teaspoon molasses. They are still sweet, and my husband and daughters are fine with them, so why add the extra sugar? (Okay, someday it might be kind of fun to make them with three cups of chocolate chips to see how they turn out!)
Chocolate Chip Oatmeal Cookies
*inspired and modified from King Arthur Flour
Preheat oven to 325°
1/2 cup unsalted butter
1/2 cup palm fruit oil (or coconut oil)
1 cup raw cane sugar
1 teaspoon molasses
1 large egg
1 large egg yolk
1 tablespoon vanilla
2 cups flour
1 cup rolled oats
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 1/4 cups chocolate chips
*I prefer to use all organic ingredients whenever possible
With a stand mixer or hand mixer, cream butter and palm fruit oil.
Add sugar and molasses — mix well.
Add eggs and vanilla and beat until smooth.
Gradually blend in flour, baking powder, baking soda, kosher salt and oats– mix well.
Slowly stir in chocolate chips.
I use a baking stone for this recipe; however, if you are using a cookie sheet, line with parchment paper or lightly grease before baking.
Drop by rounded tablespoon (a tablespoon cookie scoop works great) and bake for approximately 10-12 minutes.
Cookies will look firm on edges, but should be soft in middle.
Cool for one minute before transferring to cookie plate.