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.