Sometimes you need a chocolate chip cookie and an oatmeal cookie because your day has been that rough. This cookie combines both into a better cookie- chew from the oatmeal, milk chocolate chips, and that heavenly cookie dough batter.
Listen, we have all been going through it for the past couple of days and will for the weeks to come. We are all practicing social distancing, which means I have no performances and all of my teaching is done online. I NEED to bake; it helps me practice mindfulness and remember how much I have to be thankful for. In other words, expect to see more posts. Plus, nothing comforts like a warm, melting cookie. I only wish I could deliver these to your door because you need them, too. Rain check for the fall, perhaps?
From my kitchen to your, sending you healthy, healing thoughts!
1 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 sticks of butter
3/4 cups packed dark brown sugar
1/3 cup granulated sugar
1 1/2 teaspoons vanilla extract
2 tablespoons heavy cream
1 3/4 cups milk chocolate chips
1 cup old-fashioned rolled oats
Preheat the oven to 375 degrees F.
Whisk together the flour, baking powder, baking soda, cinnamon and salt.
In other bowl, beat together the sugars and butter until creamy. Add in the egg and blend until smooth. Stir in the cream and vanilla extract.
Combine the dry and wet ingredients and mix well; fold in the chips and oatmeal.
Dollop rounded tablespoons of cookies dough onto a baking sheet. Bake in the oven for 10 minutes then remove and leave to cool on the pan for another 2 minutes before removing to a wire rack. Enjoy with a big glass of milk!