It’s important to know one’s limitations. I have very little skill in the kitchen. Clearly, not why my husband married me. So when my daughter, Mini-Me, found this easy recipe for oatmeal chocolate chip cookies that has very few ingredients, and from start to finish takes less than fifteen minutes, she had my attention.
I’ve experimented with recipes before that make all kinds of promises and leave me with something dull or inedible, so I wasn’t expecting much from this one.
And boy was I wrong.
Everything about them is beautiful and smells delicious. If I could bottle and sell their aroma I would. They taste so divine I don’t mind the calories. At. All.
Though, lucky me, they’re fairly low in fat and calories anyway. I made a few changes to the original recipe. When I’m being really healthy I swap dark chocolate chips for golden raisins. And when I’m being really bad, I use both. Why not?! They cook fast. Real fast. The recipe calls for 6 minutes, though I leave them in for a full minute longer so the edges are nice and crispy. Also, I double the recipe because it’s a small batch and will disappear in seconds…like magic.
As tempting as it may be to eat them hot right off the baking sheet – don’t. They will fall apart completely if not cooled. So don’t touch.
It’s one of the few things, okay, the only thing, my husband begs me to make him. It’s a crowd pleaser for sure. And as always, if I can do it, so can you.
Recipe: Flourless Oatmeal Raisin Chocolate Chip Cookies
3/4 cup rolled oats
1/4 tsp baking soda
1/8 tsp salt
2 tbsp brown or coconut sugar
1/2 tsp evaporated cane sugar
3-4 tbsp golden raisins (or dried cranberries)
2-3 handfuls of bittersweet dark chocolate chips
1 tbsp vegetable oil
2 tbsp milk (I used almond milk)
Blend dry ingredients (oats, baking soda, salt, and sugar) together in a mixer. Then add other ingredients. Blend until all is moist. I use a very small cookie dough scooper to form my cookies, though you might need to use your hands to mold them together, and then place on a greased cookie sheet. (I prefer to use baking parchment paper in stead of oil). Cook 7 minutes at 375.
*This recipe was adapted from Chocolate Covered Katie