These Oatmeal Chocolate Chip Cookies are one of my favorites. They’ve got all the texture. Chewy and crunchy and sweet. Plus, the real maple syrup gives them a unique depth of flavor. Get your glass of milk ready, kids. Let’s get into it.
I’m determined to have my own business someday. I’d like to be well on my way to that by the end of the year. I don’t know if this blog is going to make it, though. Don’t get me wrong, I’m going to keep working at it, but the evidence that I can make money at this is not strong. Lucky for me, I have about ten thousand business ideas. If only I had as much money to invest in them.
One of the things I’ve been toying with is selling cookies online. Based on my experience, people like to read my blog, but they actually just want me to make the treats and feed them endlessly for free. As much as I love sharing my leftovers and experiments with my co-workers, baking for people on demand for free gets tiresome. I’ve seen mail order cookies and brownies, and it doesn’t seem terribly complicated. I’m sure I’m missing something, though. Most of the cookies you can buy in my city are pretty mediocre. I think I could do better.
I’m curious, is this something you’d be into if it was offered in your area? Would you buy a box of cookies to be delivered to you or your office by mail? Would you give this as a gift? What about a monthly cookie subscription box? Let me know in the comments if you think this sounds like a great idea or a total disaster.
If I did have an online bakery, these Oatmeal Chocolate Chip Cookies would feature prominently. They’re a classic for a reason. The oats are so chewy, and the brown sugar and maple syrup bring a deep caramel flavor. Then you hit that burst of chocolate and you just want to sing and dance. I can’t stop eating them.
Baking these cookies is pretty basic. The only uncommon ingredient is the maple syrup. Use the good stuff. All we do is combine the dry ingredients, then cream together butter and sugar. Next add egg, maple syrup and vanilla, and finally, fold in the dry stuff and the chocolate chips. Give these cookies plenty of room to spread out on the cookie sheet. They’ll be thin and crispy on the edges. AKA totally awesome.
Does my future involve me being up to my eyeballs in cookie dough? I kind of hope so, especially if I get to enjoy a few of these Oatmeal Chocolate Chip cookies along the way.
Oatmeal Chocolate Chip CookiesCourse: DessertCuisine: AmericanDifficulty: Easy
1 cup all-purpose or plain flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups rolled oats
4 ounces unsalted butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 cup real maple syrup
1/2 teaspoon vanilla
3/4 cup chocolate chips
- Preheat oven to 350 and line a baking sheet with parchment or a silicone mat.
- In a small mixing bowl, combine flour, baking powder, baking soda, salt, and oats. Whisk gently to evenly distribute all ingredients. Set aside.
- In a large mixing bowl, use a mixer to beat the butter and sugars until combined. Add egg and beat until combined and fluffy.
- With the mixer on medium high, slowly drizzle in maple syrup and vanilla.
- Turn your mixer as low as it will go and slowly add the dry ingredients until just combined, then mix or fold in the chocolate.
- Scoop your cookie dough onto your cookie sheet. Give them some space to spread out. This is a fairly flat cookie. Bake for 10 to 12 minutes, just until the edges start to brown slightly.
- Allow cookies to rest on the cookie sheet for about 3 minutes after you take them out of the oven. They will continue to cook and flatten out. Then remove them to a wire rack to cool. That is, if you can stop yourself from eating them all and burning your fingers.