It feels like Spring in California. The daffodils in my garden are blooming, the fruit trees are blossoming and the sun is out. We are so lucky to enjoy such great temperatures, since most of the East Coast and Midwest are blanketed in several feet of snow. Even though I am dying to get outside, I have to make a batch of cookies to satisfy my sweet tooth. And don’t forget, we all need to incorporate more fiber into our diets, so this recipe with oats does the trick.
These cookies are perfect for your kids lunch box. I even caught my husband eating one even though he doesn’t like chocolate. They are irresistible because you get the burst of raisins in every bite and the chocolate morsels are warm when you eat one still warm from the oven. It’s hard not have chocolate all over your face after eating one of these delicious cookies.
There are so many oatmeal cookie recipes out there, but I promise you this one will be your favorite every time you crave something chocolaty and semi nutritious. The molasses brings out a rich caramel flavor that makes you want another. You might find yourself making a double batch and keeping some wrapped up in the freezer for unexpected company. I have also made ice cream sandwiches with this recipe, dipping the cookie in melted dark chocolate before adding a large scoop of vanilla ice cream in between two cookies.
Yum. I’m going back for another. See if you can resist eating more than one.
And don’t be shy. Follow my blog for more great recipes.
Chewy Oatmeal Chocolate Chip Cookies
1 C. Unsalted Butter room temp
2 C granulated Sugar
2 T Molasses
2 t Vanilla
2 C. sifted Flour
2 t Maldon Salt
1 t ground cinnamon
1 t ground ginger
½ t ground cloves
1 ½ t Baking Soda
2 C Quaker Oats (Not quick cooking)
½ C mixed jumbo raisins (found at Trader Joes)
½ C shredded or flaked coconut
1 ½ C bittersweet or semi sweet chocolate chips (good quality like Callebeaut or Ghirardelli)
1 C chopped walnuts
Preheat oven to 350 degrees
Place softened butter, sugar, molasses, and vanilla into the mixer. Cream ingredients on low speed until incorporated. Add 1 egg at a time scraping bowl between mixing.
Sift flour with salt, cinnamon, ginger, cloves, and baking soda until combined. While mixer is on low, add flour mixture, oats, coconut, chocolate chips, and walnuts until combined.
Scoop whatever size cookie you prefer onto sheet pan lined with paper or onto a silpat, leaving a little space between each cookie.
Bake 10-15 minutes.