Last week I completed my first full week at work. It’s a temporary assignment, so who knows how long it will last. But, to say thank you (and to have an excuse to bake again) I test drove a new recipe that I have been oogling at on Pinterest for ages. I’m so excited to work in an office for the dorkiest reason; so I can bake at home and then get rid of it at the office. I wouldn’t dare bring something I baked at home to my old job. They would be like, “nice amateur cookies, dude. Not impressed.” (They honestly would never say or think that, but I would be way too insecure regardless.) I was also hoping that one day, instead of HR ordering a cake from Magnolia Bakery or one of those other infamous places in the city, they would order a cake from me instead…Fingers crossed…
This recipe is inspired by a recipe from Averie Cooks. I only made moderate changes to the ingredients and procedure. Thanks Averie! These cookies were a hit at the office.
- 1 egg
- ½ cup unsalted butter (1 stick)
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 T vanilla extract
- 1½ cups old fashion rolled oats
- ¾ cup all purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup semi-sweet chocolate
- In a medium bowl, mix together the flour, oats, baking soda and salt.
- In the bowl of an electric mixer (or hand mixer), cream the butter and sugars on medium until light and fluffy, about 5 minutes.
- Add the egg and vanilla and mix until fully incorporated, about 2 minutes.
- Gradually add the flour mixture to the creamed butter mixture. After the flour mixture is fully incorporated, mix for about a minute more. Then add the chocolate chips.
- Preferably using an ice cream scoop, portion out mounds of cookie dough on a parchment lined cookie sheet. Cover with plastic wrap and let it chill in the refrigerator for at least 2 hours.
- When ready to bake, preheat the oven to 350 F. Place the cookie dough mounds about 2 inches apart. Bake for 11-12 minutes (but no longer).