Playing With My Food ~
A journal about food, thought, travel, and life; by Chef & Raconteur Chaz French.

Jazzy Chazzie’s Oatmeal Chocolate Chip Cookies

Oatmeal Cookies, they’re good for you, really! So is chocolate, here I meld them together.

This recipe takes another turn later on, this is the ‘basic goodness’ version the ‘amazing added antioxidant version’ will be posted at a later date.

Jazzy Chazzie’s Oatmeal Chocolate Chip Cookies

Makes about 3 dozen cookies.

1 Cup all-purpose flour
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 1/2 tsp vanilla extract
1 1/2 Tbsp milk
1 large egg
1 1/2 cup old-fashioned rolled oats
9oz semisweet chocolate chips (or just use the whole 12oz bag).
1/4 tsp cinnamon

2 medium mixing bowls
hand or stand mixer
rubber spatula
whisk or sifter
measuring cups & spoons
plastic wrap (or a sealable container large enough to hold all the cookie dough
non-stick cookie sheet
cooling rack

1) In a medium bowl whisk (or sift) together the flour, salt, cinnamon, baking soda and baking powder. Set aside.

2) In the other bowl combine butter with both sugars and beat with mmixer until light and fluffy, scrape the sides of the bowl often to insure it is all well incorporated. (about 5 minutes total) Add milk, eggs, and vanilla and mix well. Add dry ingredient and beat until combined (do not over mix). Add the oatmeal & chocolate chips folding gently until well incorporated. Cover the bowl with plastic wrap and set in the refridgerator at least 3 hours or overnight.

3) Preheat oven to 350F

4) Drop by tablespoonful (a little smaller than a golf ball) onto non-stick cookie sheet and bake for 11-13 minutes until lightly golden brown. Let cool for 5 minutes to set, then remove to cooling rack.