This was actually the first recipe that I ever came up with. True to my style, it was born out of not one mistake, but several. I had an online recipe I was trying out, but I wanted to incorporate some whole wheat flour into it, and I felt like the original recipe had too many chocolate chips. First, I was halfway through mixing the batter when I realized I was missing an ingredient and had to improvise. Then, I accidentally doubled the flour. Finally, I forgot to adjust the chocolate based on the extra flour. Miraculously, the cookies were delicious. A few minor adjustments later, here is my version of Oatmeal Chocolate Chip Cookies. I hope you enjoy them!
2 c. Rolled Oats
1 c. All Purpose Flour
1 c. Whole Wheat flour (or All Purpose if you prefer)
1 c. Granulated Sugar
1 c. Brown Sugar
¼ tsp Salt
1 tsp Baking Soda
3 Large Eggs
2 Tbsp Lemon Juice
3 Tbsp Cooking Oil (I used grape seed)
2 tsp Vanilla Extract
1 c. Dairy and Soy Free Mini Chocolate Chips (such as Enjoy Life brand), or more if you prefer
1. In a large mixing bowl combine oats, flours, sugars, salt, and baking soda. Mix well and set aside.
2. In a separate bowl lightly beat the eggs. Stir in the lemon juice, oil, and vanilla.
3. Add the wet ingredients to the oat mixture and mix until combined. Stir in the chocolate chips.
4. Drop in heaping tablespoons 2 inches apart on a parchment lined baking sheet. (I use a medium sized cookie scoop.) Bake in a 375º oven for 8-10 minutes.
5. Remove to wire rack and let cool. I actually think these cookies are better when they have cooled completely, so I recommend at least saving a few to eat when they are cool.
Recipe yields about 36 cookies.