Oatmeal Chocolate Chip Cookies from Tartine
These are some of the best oatmeal chocolate-chip cookies I’ve had. I usually make them with olive oil, which changes the texture a little and makes them marginally healthier, but they’re still delicious. They’re also easy to make, since you only need one bowl to prepare everything.
Makes about: 70 1-inch cookies
Prep time: 10 minutes
Bake time: 8-12 minutes.
1 cup unsalted butter, room temperature (I used olive oil)
1 ¾ cups sugar
4 tsp dark molasses
2 large eggs
2 tbsp whole milk (I use soy milk)
1 tbsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 cups old-fashioned rolled oats
12 oz chocolate chips
1 cup walnuts, chopped (optional)
1. Preheat oven to 350F. Prepare baking pans by greasing them or by lining with parchment papers.
2. If using butter, cream together butter in sugar. Otherwise, mix together oil and sugar.
3. Mix in molasses, eggs, milk, and vanilla.
4. Stir in baking soda, baking powder, salt, and flour.
5. Mix in oats.
6. Mix in chocolate chips.
7. Using a teaspoon, scoop cookie dough onto prepared pan. Leave at least 1cm between cookies, since they do spread a bit.
8. Bake about 8-12 minutes, or until tops of cookie are a bit dull. The longer you bake, the crispier the cookie. If you like soft and chewy cookies, bake for elss time.
9. Let cool before attempting to remove from pan. Enjoy!