This weekend I did nothing. Nothing except go to my first women’s basketball (and Harry Potter themed?!!!) game, drop in with a friend to a grad housing social filled with free veggie rice bowls + orange soda, swim at a club meet, have an epic girls’ night sleepover watching Dirty Dancing (first time!!) + Grease + 10 Things I Hate About You, annnnd eat dim sum. Also known as dim yum. Also known as say whattttt.
I might have graded a few papers here and there, and done a lesson plan along the way. I dunno, it’s pretty hard to keep track when you’re having this much fun working this hard as a professional baker + blogger grad student.
So you’ll need to excuse me if I seem a bit short on time today. Fortunately, 15 minutes were all it took to pull these cookies together from bowl to baked–and since they’re a version of my super popular go-to Idiot-Proof Chocolate Chip Oat Bars recipe, I basically had zilch work lined up for this post. Laziness and extreme fun-having sure have funny ways of turning me into a surprisingly productive person sometimes.
If you’re hesitating over whether you should try these cookies or not–don’t. Just do it. Seriously, read these comments and you’ll see what I mean about this recipe being universally loved and insanely easy–it really is a dump-fest (as in you dump everything in one big bowl and stir it together) and the results are perfectly crumbly, chewy, and crispy, all at once. And I daresay they were the ONE thing that made this epic weekend of adventures even better than they already were.
Oh! And speaking of epic adventures, stay tuned for my next post, in which I tell you something juicy….
A staple cookie recipe that you'll use again and again! These crumbly, chewy, and slightly crispy oatmeal chocolate chip cookies are the ONLY ones you'll want, and here's a secret: they only take 15 minutes from start to finish! Adapted from Half-Baked Harvest and nearly identical to my other Chocolate Chip Oat Bars recipe
2 1/2 cups oats, old-fashioned or quick-cooking (I used the latter and they worked fine)
2 cups flour (the original calls for 1 cup APF and 1 cup wheat flour; I used 2 cups APF)
1 cup brown sugar, loosely packed
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup canola oil OR coconut oil, melted
2 eggs, room temperature
1 tablespoon pure vanilla extract
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Lightly grease a cookie sheet and set aside.
In a large mixing bowl, throw in ALL ingredients except the chocolate chips. Seriously. Just do it and mix away until a dough pulls together.
Mix in your chocolate chips.
Using your hands, clump together a large spoonful of dough, squeezing and compacting the very crumbly dough (seriously, it'll be crumbly) together as necessary. Place each dough ball carefully onto the prepared cookie sheet.
Bake for 9-11 minutes, until your cookies have set and turned a light golden shade. Remove from oven and allow to cool completely on stovetop (your cookies will continue to "cook" at this step, so make sure you let them cool completely!).