Saturday, November 9, 2013

DESSERT/SPLURGE: Eggless, Oatmeal Chocolate Chip Cookies w/Sea Salt

If you're like me, you work out, eat healthy, and when you want to cheat, you want something that's recipe on, and just modified them a bit to make these cookies a bit extra jazzy (extra vanilla, all brown sugar, and an extra brushing of salt); enjoy!
worth the calories.  These cookies are worth cheating, in fact, you may even find that they're worth an extra pound.  I haven't baked cookies in ages; mostly because I have little to no luck with them.  They always turn out too crunchy for my taste.  Luckily, I found a great

Servings: 8-10 large cookies

- 1/2 cup butter
- 3/4 cups brown sugar (loosely packed)
- 2 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1.5 tsps baking powder (or .5 tsps baking soda)
- 1/8 cup boiling water
- 1 cup quick oats
- 1/2 tsp salt
- 3/4 cups semi-sweet chocolate chips
- 1/4 tsp course sea salt to top cookies (optional)

- Beat butter or margarine, sugars and vanilla until smooth.  Add flour and salt, mix well.  I highly recommend you use a hand mixer (nothing fancy - the $20 ones at Target or Walmart work really well)
- Dissolve baking soda in boiling water and beat into mixture. Stir in oats and chocolate  
- For large cookies (as in shown in the picture), use an ice cream scoop to scoop batter onto a greased baking sheet (or baking sheet with wax paper).  Don't flatten scooped batter. Bake at 350 degrees F (175 degrees C) for 15-17  minutes. Do not bake longer unless you want crispy cookies -  this time and temperature creates a moist, chewy cookie.