Crispy Oatmeal Mini-Chocolate Chip

These cookies are wonderful! - easy to make, batter goes a long way, people requesting them night and day cookies. I have probably made these at least every month for the last couple of months. My Friends love them, family loves them, neighbors love them, and work love them.

They are crispy yet a little chewy in the middle and dress-up nicely with drizzled chocolate.

I stumbled upon them by accident-It's funny that way isn't it.
I had this recipe I found for oatmeal cookies-I made them and were good but too thick and dense. I decided that I probably wouldn't make them again. A few months past, and I found myself wanting to make oatmeal cookies again for an"emergency-needed to bring something". I took out the recipe and decided to give it a second chance, but realized I didn't have enough flour or oats...... and that's how I got these cookies. :) Less flour is just WAY better.

If you ever make these,
I guarantee they will be your
"staple cookie recipe" for life- FOR LIFE PEOPLE!

Crispy Oatmeal Chip Cookies

1 cup butter, room temp

1 cup brown sugar
1 cup granulated sugar
2 large eggs (room temp)
1 tablespoon vanilla
1 tablespoon milk
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 ¼ cup flour
1 cup “quick oats” not instant Or NOT and then you would just have choc. chip cookies. :)
1 cup or to taste of ___________
In the blank you can do anything:
-mini semi-sweet chocolate chips-done this
-Peanut butter chips-done this
-Chopped white chocolate and walnuts-done this
-Cranberry and bittersweet dark-dark chopped chocolate-want to do this
-Bacon Bits and Toffee-want to do this
the list goes on.....

Preheat oven to 350
1. In a medium mixing bowl, mix baking powder, baking soda, salt and flour together and set aside.
2. In a large mixing bowl, mix butter and sugars with an electric mixture until super fluffy and fluff some more. (don't eat too much batter. Seriously)

3. Lightly mix in one egg at a time
4. Add vanilla and milk
5. Using a wooden spoon, mix half the flour mixture at a time
6. Mix in oatmeal
7. Optional- Split the batch in half and add choc. chips to one and peanut butter chips to the other.) Otherwise just add your chips of choice to batter.
8. Line a cookie sheet with parchment paper and drop 1/2 inch drops 2 inches apart-hey that's not two inches!

This batter spreads far so you may want to experiment with baking a couple cookies to get the size you want. (I usually make little ones)

Bake for 5-6 minutes until just browned around the edges

Transfer the cookies while on the parchment paper from the cookie sheet to a flat surface to cool

Drizzle melted chocolate or caramel on the cookies and let set
Transfer to airtight container. Cookies will keep up to 2 weeks. (Chopped white chocolate and walnuts with caramel)

Recipe makes 24-34 depending on size you make.



Stef said...

I like the fill in the blank recipe. That's awesome!!

jenn said...

I am sooooo excited to try these cookies. i am always looking for the perfect blend of crispy & chewey...Thanks Miss Ivy.

Barbie said...

These cookies look great! I love that you put in all the photos so we know what to expect. Thanks for sending the link to your blog all the way to New Jersey!