Friday, August 12, 2011

Oatmeal Chippies

I was in the mood for something sweet; I was also in the mood for something oatmeal-y. I had just bought bags of oatmeal and butterscotch chips that were just asking to be baked with. So I came up with these yummy Oatmeal Chippies.

Softened butter is the first thing you'll need to get these cookies going.

Brown and white sugars lend their sweetness and caramel-y flavors.

Two brown farm-fresh eggs with their pretty yellow yolks make this a dough and not just a bowl of calories.


They go round and round and round until everything is smooth.

Flour and oats make these into actual cookies. You could use quick or regular oats; they'll each have their own individual textures. I used quick oats because I had them, but if you wanted heartier, oatier cookies, I'd use regular.

Baking soda and salt are part of this, too.

Always the understated afterthoughts but incredibly important to the recipe.

Stir until the dry ingredients are incorporated. Then add the chips! I used chocolate and butterscotch because they're my favorite. Chopped nuts and peanut butter chips would be really good, too. Or how about candied nuts (like you put on salad) with butterscotch and white chips? So many possibilities.

And never forget the vanilla!

Mmm. Cookie dough. And it's healthy because of the oats, right? Right? Yeah. That's right.

I use an ice cream scoop to ensure consistent-looking cookies. Each scoop goes onto a well-greased cookie sheet.

They make you nice, perfectly round cookies.

Let them cool slightly and then move them to a cooling rack. They're great warm but are equally great the next day. Try this recipe and stir up your regular chocolate chip cookie recipe!

Recipe: Oatmeal Chippies

1 c. butter, softened
3/4 c. white sugar
1/2 c. brown sugar
2 eggs
2 c. flour
1 3/4 c. oats (quick or regular)
1 tsp. baking soda
1/2 tsp. salt (optional)
1 tsp. vanilla
1 c. semisweet chocolate chips
1/2 c. butterscotch chips

Preheat oven to 375F.

In a mixing bowl, cream butter and sugars together until fluffy. Add eggs one a time, beating well after each addition.

Add half the flour, oats, and baking soda. Mix until just combined; add the remaining flour, oats, soda, and salt (if using unsalted butter.)

Add vanilla and chips, stirring just to combine.

Scoop into even balls onto a very, very well greased cookie sheet. Bake 12-15 minutes or until golden brown and cooked all the way through.  Let cool on cookie sheet for 5-6 minutes before moving to a cooling rack.

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