By Kathryn Matthews
Kids love these bite-sized munchables, a tribute to a beloved trifecta: butter + oatmeal + chocolate chips. But I’ve got to give credit where it’s due: this is my mother’s recipe. It was a huge hit with her friends and colleagues, precisely because it was not too sweet. Long—and I mean long(!)—after I had graduated from college, my mother would send me (and my husband) a care package—typically, a brown paper-wrapped shoe box—bursting with ziplocked baggies of these cookies.
They never lasted long.
I’ve updated my mother’s recipe only slightly, using all-natural unsalted butter, bittersweet chips, and as little sugar as I can get away with… Happily, they’re a healthy, not-too-sweet treat, easily made in 30 minutes, or less. And great for munchkins: pack into a lunchbox, or have on hand as an after-school snack with a glass of organic milk. P.S.: It’s been kid-tested and passes muster!
Grown-ups, too, will enjoy this virtually guilt-free treat. We love eating these cookies on chilly fall mornings—at breakfast. I have mine with a steaming mug of espresso—black, straight-up—like a real woman(!)… A touch of sweet paired with a deep and savory bitter bean (a local, organic French roast)…is the best serotonin boost a girl can have to face the rest of her writing day.
Two FYI’s: I use a hand-held electric mixer for the dough—which works just fine for this recipe—but feel free to use a standing mixer. These cookies are petite: I literally drop cookie dough by the teaspoonful onto the baking sheet.
Chocolate Chip Oatmeal Cookies
Makes about 40
½ cup (1 stick) unsalted all-natural butter
¼ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla
1 cup all-purpose unbleached flour
½ teaspoon baking soda
1 cup quick-cooking rolled oats
1 cup all-natural bittersweet (or semi-sweet) chocolate pieces
Preheat oven to 375 degrees.
Cube the butter into a large mixing bowl.
Beat butter at medium speed for about 1 minute, or until pliable.
Add the brown and granulated sugars. Cream together until well combined.
Beat in egg. Then add vanilla and blend well.
In a small mixing bowl, whisk together flour and baking soda. Then add to the butter mixture. Beat together – on medium speed – until ingredients are just blended.
Use a wooden spoon to fold in the oats and chocolate nibs.
Drop dough by rounded teaspoons onto ungreased cookie sheets, about 2 inches apart.
Bake on the center rack about 8-10 minutes, or until bottoms are browned.
Note: About halfway through (4-5 minutes), turn the cookie sheet around so that cookies bake evenly.
These cookies are everyone’s favorite. You cannot eat just one!! With these healthy ingredients, no need to worry about your waistline.
Thanks for sharing.