There are many times when I just sit around after dinner and really crave something sweet! And sometimes, I just don’t have the motivation to bake anything too complicated. So what’s the next best thing, simple and quick cookies of course! I’ve modified an oatmeal cookie recipe I tried before to make it simpler and much more doable late at night.
Serving Size: 2 dozen
Cook Time: 15 minutes
2 sticks unsalted butter, at room temperature
1 cup dark brown sugar, lightly packed
1 cup cane sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oatmeal
1/2 cups of semi-sweet chocolate chips
Preheat the oven to 350 degrees.
In the bowl of an electric mixer fitted with the paddle attachment, mix the butter, brown sugar and cane sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
In a separate bowl, sift the flower, baking powder, cinnamon and salt together. With the mixer on low, slowly add the dry ingredients to the butter mixture and mix well. Add the oats and chocolate chips, mix until just combined.
Scoop out large golf ball size mounds, roll into a ball and lightly pat flat. Place each oatmeal patty 2 inches apart on sheet pans lined with parchment paper. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.