It has been a while since I last bake any new cookies. Being more adventurous and heath conscious nowadays, I prefer to bake healthier goodies. This time round, I am looking for recipe that calls for chocolate chips as I have some sitting on the shelf for a while. As hubby and I were shopping for grocery at the Atlantic Superstore, I came across the Robin Hood Large Flake Oats (100% whole grain). Hubby and I have been going on “oat” craze lately and we have been taking stainless steel cut oats for our weekday breakfast. I will post the recipe for that the next time.
Today, I am baking the Ultimate Oatmeal Chocolate Chip cookies based on the recipe provided at the back of the Robin Hood Large Flake Oats packaging. The cookies turn out to be very delicious. I brought some of the cookies to a friend’s house and everyone seems to be loving it.
¾ cup (175 mL) butter, softened
¾ cup (175 mL) brown sugar, packed
½ cup (125 mL) granulated sugar
2 tbsp (30 mL) water
2 tsp (10 mL) vanilla extract
¾ cup (175 mL) Robin Hood® All Purpose Flour
1 tsp (4 mL) cinnamon
¾ tsp (3 mL) baking soda
3 cups (750 mL) Robin Hood® or Old Mill® Oats
1 ½ cups (375 mL) semi-sweet chocolate chips
1. Cream first 6 ingredients together on medium speed of electric mixer until light and creamy. Combine flour,cinnamon and baking soda. Add to creamed mixture, beating on low speed until blended. Stir in oats and chocolate chips. Drop dough by heaping spoonfuls onto greased or parchment paper lined baking sheets.
2. Bake at 350ºF (180ºC) for 12-15 minutes, or until light golden. Don't overbake.
You may choose to replace chips with raisins or other nuts. For those who prefers chewy type of cookies, you may shorten the baking time while for those who prefers crispy ones, do bake longer. Enjoy!