An oldie buy a goodie!
This week it got really cold here, and it was all of a sudden: Fall. Boots, Scarves, light jackets and pumpkin spice lattes. So instead of making soup or chili or anything with pumpkin (which I haven’t been hit in the face with yet, thank goodness), I decided on traditional chewy gooey cookies. But as much as regular chocolate chip cookies are great, if you don’t add anything to the dough that is relatively healthy (read: yes instant oats are healthy…totally) then they are a little guilty. So in goes the oatmeal to help me with the my food conscious 😉
Anyways, the milk you see there is almond, unsweetened, and was really good with this cookie. I highly recommend the pairing! Also this is super easy, and by easy, I mean easy to make and easy to consume.
- 1 vegan margarine (or butter)
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp
- 1 1/2 cup instant oats
- 2 cups semi-sweet chocolate chips
- In bowl beat together butter, brown sugar and granulated sugar until fluffy; beat in egg and vanilla. Whisk together flour, baking soda and salt; stir into butter mixture. Stir in oats. Stir in chocolate chips,
- Measure cooking dough to be about 1 tbsp, and roll into ball. Place on cookie sheet (parchement paper lined or baking matt suggested), and flatten with your hand, into little disks. Place about 2 inches apart for spreading.
- Bake at 350 degrees until edges are golden brown, about 8 mins (give or take 2). Let cool on baking sheet for at least 5 mins, and transfer to cooling rack.
Actual quote from nick after stealing a cookie:”I should have asked…but all I thought was cookie! and nom nom nom nom.”