Scrumptiously Delicious Oatmeal Chocolate Chip Cookies

I’ve been baking a lot with oats lately, in the form of muffins and cookies, as one day some months ago, I bought that huge box of oats in Costco, thinking, “I’ll definitely use this up before Pesach!”  Well, here we are, a month or so till Pesach… and those oats are not yet finished up! (I should have known better than to buy so much at once!)

If you are like me, and trying to use up your chametz before Chag Ha’Matzos, this recipe’s for you.  And if you don’t have oats to use up… well, the cookies are so scrumptiously delicious that I recommend you make them anyway!

They’re super easy to make, relatively “healthy” (for a cookie) and are made with oil and not margarine. 

Scrumptiously Delicious Oatmeal Chocolate Chip Cookies

Pre-heat the oven to 350* and line a large cookie sheet with parchment paper. 

In the bowl of the electric mixer, fitted with the paddle attachment, beat together:

1 1/2 c. brown sugar, 3/4 c. oil, 1 tsp. vanilla extract, 2 eggs

Beat for a few minutes, till creamy.

Add to the mixture: 2 c. oats, 1 1/2 c. white whole wheat flour, 1 tsp. baking soda, dash salt, 1/2 tsp. cinnamon.

Mix all together and add in 3/4 c. (parve) chocolate chips.  Beat all together till all the ingredients are incorporated, scraping down the sides of the bowl as necessary.

Alternatively, add in 1/2 c. chocolate chips and 1/2 c. raisins.

Spoon the dough onto the cookie sheet, into round mounds, leaving some space between each cookie (I do 12 cookies per cookie sheet – 4 rows of 3 cookies each).

Bake, on the center rack of the oven, for 13-15 minutes, rotating the cookie sheet halfway through baking. 

Remove the tray from the oven, and allow the cookies to cool for 2 minutes on the cookie sheet.  Using an offset spatula, transfer the cookies to a cooling rack and enjoy!

Kol tuv and Chodesh tov,


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