Oatmeal Chocolate Chip Cookies
This recipe makes honestly the best oatmeal chocolate chip cookies ever! I was gifted this recipe by one of my dearest and nerdiest friends of all time. They're soft on the inside with a delicate crisp edge. But, baker beware ... you may not be able to stop eating them (I usually make a triple batch because one is just not enough)
When I was little my nick name was "Cookie Monster", I don't think I need to explain why lol. I love all cookies. Well, maybe not the ones with raisins in them. Now our son is our Cookie Monster in our house. He loves them so much we have to hide them in our house.
My favourite cookie to date are these delectable oatmeal chocolate chip cookies!
When you make these cookies they'll seem a bit soft at first when you take them out of the oven but trust me they'll harden up while they cool. Also, don't burn your mouth like I do every time because I can't wait for them to cool.
3/4 cup earth balance butter
1 cup loosely packed brown sugar
1/2 cup raw cane sugar
1 flax "egg" - 1 TBSP ground flax mixed with 2 1/2 TBSP water (let sit aside for a few minutes for the flax to absorb the water)
1/4 cup water
1 tsp vanilla
1 cup all purpose flour (if you're using a gluten free flour please add 1 tsp of xanthum gum)
1/2 tsp baking soda
pinch of salt
3 cups oats
1/2 cup - 1 cup chocolate chips (depending on how chocolatey you'd like your cookies)
preheat oven to 350 degrees
beat butter, sugars, flax "egg", water and vanilla until creamy
sift in flour, salt and baking soda (and xanthum gum if using) to creamed mixture. Mix well.
stir in the oats and chocolate chips by hand
spoon out cookies onto a lined baking sheet and bake for 12 - 15 min.
allow to cool!! (hard to do for me) ENJOY!!