Philadelphia, PA - This is a fantastic recipe for chocolate oatmeal cookies. Even though oatmeal cookies usually are not regarded as a stylish, modern dessert by many, you will find there is actually a reason that time-honored recipes endure over time. And this particular recipe confirms it -- often times traditions are the best and you may even find that your young ones will want to get involved.
Chocolate Oatmeal Cookies; Prep: 10 min, Cook: 10 min.
- 3/4 lb. semisweet chocolate chips
- 1/2 cup soft unsalted butter
- 1 egg
- 1/2 cup sugar
- 1/4 tsp. vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp. baking powder
- 3/4 cup quick or old-fashioned oats, uncooked
- 1/4 tsp. salt (optional)
- The oven should be preheated to 375°F. Separate 1 cup chocolate chips from the rest and melt them in a saucepan over low temperature. Then set aside.
- Beat sugar and butter with each other in a bowl until smooth and fluffy. Include the melted chocolate, vanilla, and egg.
- The remaining ingredients need to be mixed in another bowl. Blend in the leftover chocolate chips, and the chocolate mixture created previously.
- Place rounded tablespoonfuls on an un-greased cookie sheet, bake 8-10 mins as needed, and then cool 1 minute on the cookie sheet before moving the cookies on to a wire cooling rack.
- To freeze cookies, cool quickly to maintain freshness. All dairy and egg-based foods ought to be cooled in a refrigerator. Place the single-serving amounts in freezer-proof containers and seal tightly. If aluminum foil is preferred, wrap and fold edges to seal tightly and place on a flat surface to avoid cookies becoming deformed.
- Place containers in the freezer till frozen. (Once the cookies are safely frozen, the flat surface, such as a cookie sheet, could be taken out to save freezer space). Cookies will remain fresh in the freezer upwards of 2 months. Before unwrapping, make sure to thaw cookies entirely at room temperature. Then just enjoy!