Oatmeal Chocolate Chip Cookies
The other day I was feeling a little stressed and overwhelmed with life (I will spare you the details), and I came home and made stress cookies. Stress cookies are always the best kind of cookie, because a lot of passion goes into them. They’re not necessarily the best tasting cookie, however, since I tend to just throw everything into a bowl and don’t pay attention to finite details. Nonetheless, this batch of stress cookies turned out pretty well. I love rolled oats and kind of put them in everything, so it was a no-brainer that I wanted oatmeal chocolate chip cookies in the moment.
Of course the day after baking I woke up and felt disgusted at the thought of having all these cookies in my apartment, so I packed them up and brought them to work to share with my coworkers. They went pretty fast, so I assume they weren’t too shabby. They are a slightly healthier version of the classic since I use half whole wheat flour, but who cares about health when you’re stressed anyway?!
Oatmeal Chocolate Chip Cookies (Adapted from Half Baked Harvest)
2 1/2 Cups Rolled Oats
1 Cup Whole Wheat Flour
1 Cup All-Purpose Flour
1/2 Cup Granulated Sugar
1 Cup Brown Sugar
1 Tsp Baking Soda
1 Tsp Salt
1 Cup Canola Oil (or coconut oil, melted)
2 Large Eggs
4 Tsp Vanilla Extract
1 Cup Mini Semi-Sweet Chocolate Chips
Pre-heat oven to 350 Deg F.
Mix all ingredients except the chocolate chips together in a large mixing bowl with an electric hand-held mixer or a stand mixer. Mix on medium speed until all ingredients are combined. Fold in the chocolate chips.
Use around a tablespoon of dough and form into a ball with your hands. Line the balls of dough on a baking sheet, making sure each is a few inches apart.
Bake in the oven for 10-12 minutes.