Most people who love to cook are either cooks or bakers. They tend to not do both. I am cook, not a baker. I bake only a few times a year and when I do, I make cupcakes with Duncan Hines yellow cake mix so that probably doesn't count. But damn, Duncan Hines sure makes a moist and delicious cupcake. Way better than all of those gourmet cupcake shops that have taken NYC by storm. I joke about opening up my own cupcake shop and making them only with Duncan Hines mix. I could charge $1 per cupcake and still make a hefty profit! Anyone want to help me put together a business plan? OK, I digress. So I was making dinner for the first time for a date and I remembered that he told me that his favorite cookie was oatmeal chocolate chip. Not oatmeal raisin, oatmeal chocolate chip. I had never heard of oatmeal cookies made with chocolate chips but I was certainly game as I don't like raisins in my cookies. Raisins and nuts. I hate nuts in cookies and brownies.
To impress my date, I wanted to surprise him with homemade oatmeal chocolate chip cookies. The problem was I didn't know how. So I did a little research and found a basic oatmeal raisin cookie recipe and tweaked it to make it healthier. I used 25% less butter and added honey to keep the cookies from being dry. Finally I swapped out the raisins and added chocolate chips.
1 1/2 cups of old-fashioned rolled oats
3/4 cup of all-purpose flour
3/4 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick of unsalted butter, softened
1/3 cup of packed light-brown sugar
1/3 cup of granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1 tablespoon of honey
3/4 cup of chocolate chips
First thing is that you want to have butter that's at room temperature so that when you are ready to use it, it's softened. This will help produce a creamy mixture when you beat it with the eggs and sugar. So I take out my butter about an hour beforehand.
Pre-heat the oven to 375 degrees. Line baking sheets with parchment paper.
In a large bowl, mix together the oats, flour, cinnamon, baking soda and salt. If you have flour sifter, you can run all of these ingredients minus the oats, through it. I don't have one so it's okay if you don't either.
Next in a separate bowl using an electric mixer, beat the butter and sugars with an electric mixer until you have a light and fluffy mix. Add the egg, honey and vanilla and beat until everything is well mixed. Add the oat/flour mixture as well as the chocolate chips, making sure everything is combined.
I like to spoon the cookie dough onto a large piece of wax paper and shape it into a long roll, kind of like the pre-made Pillsbury cookie dough you see in the grocery store. I then put the roll in the refridgerator and chill until it's firm. This way the cookie dough is easy to slice into uniform pieces. If I'm not baking all of the cookies at once, I put the raw cookie dough slices in the freezer on a baking sheet and then transfer to a freezer bag once they are frozen. This way I can have freshly baked cookies anytime I want.
Bake the cookies for 10-12 minutes on the middle rack of your oven. Cookies should be golden brown yet still a little soft. Let cool for a 5 minutes and then enjoy!