I was in the mood for some oatmeal chocolate cookies—often a big favorite of mine! But I often feel disappointed in the chewy-ness of the cookies. I found this recipe that claimed to have found the right balance to satisfy everyone and I couldn’t pass up the opportunity.
I started to pull together the ingredients and get myself really hungry for some fresh-baked cookies; however, I then realized that my “low on flour” status was really only ~2T white flour remaining! At this point I already felt committed, so I went ahead with the recipe, substituting slightly less whole wheat flour instead. I also used one-minute oats since that’s what I had on hand and I omitted the nuts simply because I prefer my cookies that way. The dough turned out to be a very delicious snack!
Since I know it’s not a good idea to eat a whole bowl of cookie dough—as tempting as it sounds—I forced myself to start baking the batter into real cookies. They baked until turning golden, but after taking them out I saw that the bottoms were a bit dark. For the last batch, I reduced the oven temp another 25 degrees and pulled out the cookies after about the same amount of time, yielding the best cookies with a nice golden edge and a moist center! I enjoyed a cookie or two and packed up the rest.
After a day in lab, these cookies were still the biggest hit. They stayed relatively chewy and soft for days! Though they didn’t quite master my idea of the perfect “chewy cookie,” they came as close as I have ever gotten….and did I mention that they were made almost entirely from whole wheat flour and oats?!?!
Sorry for the lack of photos, but I promise I’ll make them again soon!!