Oatmeal Chocolate Chip Cookies

It's been awhile since I've posted something non-knitting related, so today I give you my Oatmeal Chocolate Chip cookie recipe.  Okay, I have to confess - this isn't really my recipe per se, but a recipe I got from my good friend, Vanessa, who is an excellent baker and chef.  These cookies are the bomb!!  I've never modified this recipe because it's that good, there is no need to modify it.  However, today I had to modify it as I only had 1 extra large egg, instead of the 2 large eggs that the recipe calls for and since I was already changing it, I decided to throw in an extra half cup of oats.  The result was awesomeness.  Seriously.

Oatmeal Chocolate Chip cookies:

Ingredients:

• 1 cup softened butter
• 1 cup brown sugar
• 1/2 cup granulated sugar (white sugar)
• 2 large eggs
• 1 tsp vanilla
• 1.5 cups flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp salt
• 3 cups or more of oats
• 1 cup chocolate chips

Directions:

Preheat oven to 350 degrees Fahrenheit.  In a large mixing bowl, combine flour, baking soda, cinnamon & salt.  Add oats to the flour mixture and mix well.  Beat butter & sugars together.  Add eggs and vanilla and beat until combined.  Add flour/oat mixture to wet ingredients in two parts and mix well.  Once all combined, mix in chocolate chips by hand with a spatula/spoon.  Drop by rounded tablespoon onto a cookie sheet and bake 10-12 minutes.  In my oven the perfect time is 11 minutes.

My modifications: As I said above, I used 1 extra large egg instead of 2 large eggs and used 3.5 cups of oats instead of 3 cups.  In addition, I used 1/2 cup of semi-sweet chocolate chips and 1/2 cup of dark chocolate chips.  As a result of these modifications, my dough was a little more "crumbly" than normal and I couldn't use my usually method of forming the cookies with spoons.  I ended up using my hands to make golf ball sized (perhaps a tad smaller) balls.  I'm pretty sure that the lack of an extra egg caused this difference, but after tasting the batter (I know, I'm bad), I knew that it wasn't going to affect the taste.

I was slightly nervous as to how they were going to bake up minus one egg, thinking that they might not hold together well, but they held together just fine.  I actually think I like them better this way.  They just have a different look to them and perhaps I'll be leaving out the extra egg in any future batches I make.