Cookbook:Oatmeal Chocolate Chip Cookies II
(Redirected from Cookbook:Celeste Oatmeal Chocolate Chip Cookies)
|Oatmeal Chocolate Chip Cookies II|
|Servings||10 dozen cookies|
|Time||1/2 hour + baking time|
- Beat butter and both kinds of sugar with an electric mixer until smooth.
- Combine the water, eggs, and vanilla in a separate container.
- Gradually beat the egg mixture into the butter mixture until smooth.
- Combine the flour and baking soda, then sift this mixture into the butter mixture. Mix to form a dough.
- Use a sturdy mixing spoon to stir in the chocolate chips and 6 cups of the oats.
- Stir in additional oats until the dough is stiff and almost crumbly.
- If desired, chill dough until ready to bake.
- Scoop teaspoon-sized balls of dough and place on a greased or lined cookie sheet.
- Bake in a preheated 350°F (175C) oven for about 10 minutes, until a toothpick inserted into the cookies comes out clean.
Notes, tips, variationsEdit
- The whole recipe can be halved (but you'll just need to make more)
- I eye-ball the Vanilla and Baking Soda, so the measurements are guesses, you may need to adjust them
- Depending on the oven & the cookie sheets you may need to adjust the temperature and/or time
- Add more Chocolate Chips (or other small candy) if desired
- Substitute other "filler" (wheat germ, flaxseed, nuts, seeds, etc.) for some of the Oatmeal
- Whatever you do to adjust the Chocolate Chips and Oatmeal, make sure the resulting dough is very stiff - this helps make the cookies chewy
Allergies and sensitivitiesEdit
If you have allergies & sensitivities, you are probably already familiar with making adjustments to your recipes. Sometimes, these adjustments change the taste of the resulting food. The following adjustments have all been successful:
- Use non-dairy butter substitutes (e.g., Earth Balance).
- Use chocolate that is made without milk.
- Substitute a gluten free flour blend (e.g., Bob's Red Mill) for the all-purpose flour.