When it comes to cookies, I would imagine the two leading contenders are probably chocolate chip and oatmeal raisin? Maybe it’s peanut butter something instead of oatmeal raisin. Although I do enjoy a yummy chocolate chip cookie once in a while, I tend to lean a bit more towards chewy oatmeal raisin. The bite and chewiness of oats, soft sweetness of raisins…mmmm….
So, when I decided to bake a surprise batch of cookies for the kids (and…ahem…mom and dad), I thought of combining the two cookies. Although I didn’t add any raisins in this recipe, I might consider adding some the next time I make these cookies.
I try to substitute at least some of the all-purpose flour with something more nutritious like oats, ground flax etc. This recipe lends itself perfectly to that – if you wish to replace about 1/4 cup of flour with ground flax etc. Also, I chose to use mini chocolate chips in this recipe in an attempt to have bit of chocolate in every bite and to reduce the total amount of chocolate. It worked out perfectly.
Do use only about a teaspoon of dough at least 2 inches apart. The cookies spread well and results in a thin cookie with a perfect crispy texture when you first bite, quickly leading to a pleasant chewiness. This was a huge hit with my family as well as my kids’ friends. I think you will enjoy it.
If you bake these, let me know how they turn out. I would love to hear about your experience.
Crispy, chewy oatmeal chocolate chip cookies
1 cup all purpose flour
1 cup old-fashioned oats
1/4 cup (heaping) ground flax
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup granulated sugar
1/3 cup packed dark brown sugar
1/3 cup unsalted butter, softened
1 larger egg
1 teaspoon vanilla
1/4 cup mini semi-sweet chocolate chips
1/4 cup chopped pecans
1. Preheat oven to 350F.
2. Combine flour, oats, ground flax, baking powder, baking soda and salt in a medium bowl.
3. In a large bowl, beat softened butter with the sugars till well combined.
4. Add egg and beat for another minute. Stir in vanilla.
5. Slowly add flour mixture to the butter mixture and stir until just combined.
6. Fold in chocolate chips and nuts. Dough might feel a bit wet, but that’s OK.
7. Scoop the dough by teaspoon size onto a cookie sheet, spacing each scoop by at least 2 inches.
8. Bake in the preheated oven for about 10-12 minutes till edges are light brown and the cookie has spread well.
9. Remove from oven, let cool for a few minutes on the tray and finish cooling on a cooling rack.
10. Store in airtight container.