Another night on the town...

... and so once again this veggie kitchen is closed. But, I was browsing blogs I love to read, and a chocolate-chip oatmeal cookie recipe caught my eye. Now, I am still determined to keep my diet light and veggie-heavy into the near future, but the girlfriends I'm meeting for dinner are under no such restrictions. And one of them is moving to Virginia in a couple days. Perhaps some oatmeal chocolate chip cookies might aid the stress in that mighty endeavor. So, on the spur of the moment I decided to whip up a half batch of cookies to take to them.

The original recipe came from Nic at bakingsheet. Something about her tantalizing description of the cookies made me want to try them, even if I wouldn't be enjoying them myself. Althought I did freeze a few lumps of dough for ready-made cookies at the drop of a hat .... for when this pesky healthy phase passes!

And I must report that the occasional chocolate chip that wandered away from the bowl wearing a coat of cookie dough that I had to rescue tasted absolutely delicious! :)


Oatmeal Chocolate Chip Cookies
Courtesy of Nic at Bakingsheet

My notes: I halved this recipe quite successfully. And I must have a tiny cookie scoop, because I got three- dozen cookies after halving the recipe! I used regular Old-Fashioned Quaker oats because I had them on hand.

Nic’s Notes:
- If you chill the dough for about 30 minutes before baking, you will have a slightly puffier cookie.
- You can substitute raisins for the chocolate chips.
- You can add up to 1 1/2 cups chopped nuts in addition to raisins or chocolate chips. You might want to make the cookies slightly larger if this is the case.

1 cup butter, room temperature
1 cup sugar
1 cup brown sugar
2 large eggs
2 tbsp milk
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 1/2 cups oats (rolled or "quick," but not "instant")
2 cups chocolate chips (about 12-oz.)

Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract.
In a medium bowl, stir together the flour, baking soda, baking powder and salt. Either by hand or with the mixer on low speed, gradually beat the flour in to the sugar mixture until just incorporated.
Stir in the oats and chocolate chips by hand.
Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread.
Bake at 350F for 10-13 minutes, until golden brown at the edges and light golden at the center.
Cool on baking sheet for at least 1-2 minutes before transfering to a wire rack to cool completely.

Makes 4 dozen.

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