Oatmeal Chocolate Chunk Cookies

I dreamed up this recipe on my 25 minute commute home from work and am so glad I did. It took me 18 minutes flat to go from this….

…to this warm, gooey deliciousness! It had to be done even if I was pressed for time. After all, I could not go on a 20 mile bike ride without some fuel. 🙂

 
Let me just cut to the chase and stop teasing you with pictures. You need to make these – there will be no regrets, I promise.  
 
Oatmeal Chocolate Chunk Cookies
Makes: approximately 36 cookies
Time: 18 minutes
Source: Original
 
Dry Ingredients
2 cups unbleached all purpose flour
2 tbsp ground flaxseed
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp kosher salt
 
Wet Ingredients
1 cup canola oil
2 eggs
1/2 tsp maple extract 
1/2 tsp vanilla extract
1/4 cup agave
1/2 cup granulated sugar
1 cup dark brown sugar
 
Optional
2 oz unsweetened dark chocolate (Baker’s Baking Squares)
1 cup old fashioned oats
 
Directions
Preheat oven to 350. Whisk together all the dry ingredients. Set aside. In a separate bowl, cream the oil and sugars. Beat in eggs one at a time. Add extracts and blend together. Slowly add dry mixture to wet, beating until just combined. Coarsely chop chocolate into chunks.  Toss into batter along with oats and knead until combined. The batter will be sticky so you may refrigerate for 10 minutes. Roll into 1 inch balls. Bake at 350 for 8-9 minutes. Enjoy while warm with a glass of milk.
 
Recipe Notes
*I didn’t have enough agave so ended up using sugars but next time, I would completely leave out the processed sugars and just use agave. Up the agave measurement to 3/4 – 1 cup.
*Leave out the oats if you don’t like them or are allergic. I like less oats so 1 cup was enough. If you like more oats, use 1 1/2 – 2 cups oats.
*I didn’t use whole wheat because I’m trying to finish my last remains of all purpose but you can easily substitute with whole wheat. Just be cautioned that the cookies will be more dense with whole wheat and you might have to tweak the measurements a tad.
*I like my cookies on the less sweeter side but if you like them sweeter, you can sub the unsweet chocolate for semi-sweet or even milk chocolate. Not that I am advocating more sugar usage though.
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