recipe; chocolate chip oatmeal cookies

Oatmeal cookies, even with chocolate chips, are considered somewhat healthier than normal cookies. Right?

I like to believe that anyway.

These cookies are yum. I’ve made them multiple times to take for prayers and every time, I get rave reviews. This time? I had a cousin come up to me and tell me if I went to visit my parents without these cookies, she was sending me back home to make her some.

Definitely taking that as a compliment.

The original recipe calls them the ‘perfect’ chocolate chip oatmeal cookie. I made amendments because a) my family does not consume eggs, and b) most instant pudding mixes (which are apparently the secret ingredient?) contain gelatin, which we cannot have because it’s not vegetarian. And yet, even without the so-called secret ingredient, these cookies taste FANTASTIC.

Imagine what they taste like with them. Someone try both versions of the recipe and let me know!

Chocolate Chip Oatmeal Cookies

Ingredients

• 1 cup (225 grams) salted butter, softened
• 3/4 cup white sugar
• 3/4 cup dark brown sugar
• 1/2 cup carnation milk
• 2 tsps custard powder
• 2 tsps vanilla extract
• 3 cups instant oats
• 1 1/2 cups all purpose flour
• 1 tsp baking soda
• 12 oz pack of semi-sweet chocolate chips

Method

1. Preheat your oven to 190 degrees Celsius (depending on the strength of your oven). Line your baking tray with paper or grease it with butter.
2. Using a mixer, beat together the butter and sugars.
3. Add in the carnation milk, custard powder and vanilla extract.
4. Beat until fluffy, pausing to scrape down the sides of the bowl.
5. In a separate bowl, combine the flour, oats and baking soda.
6. Slowly add your dry ingredients to your wet ones, stirring as you do.
7. When completely combined, add in your chocolate chips. Be careful not to overmix.
8. Scoop out small balls of dough, between the size of a teaspoon and a tablespoon, and place them on your prepared tray, about 2 inches apart. (I use the smallest cookie scoop I have and one recipe makes almost 60 cookies!)
9. Bake for about 10 to12 minutes, or until the cookies look light brown on top.
10. Leave cookies in tray for about 5 minutes before transferring to a cooling rack for another 10 minutes.
11. Indulge in cookies before the rest of your family descends.

The original recipe called for golfball size dough dollops, but those cookies were HUMONGOUS in my opinion, so I opted for smaller ones. You can do it either way, but the dough does spread a little so what seems like a small dough dollop can turn into a gigantic cookie.

Ooh, idea! One giant chocolate chip oatmeal cookie.