Perfect Oatmeal Chocolate Chip Cookie Recipe
History: The word cookie derives from the Dutch word koekje or (informal) koekie which means little cake, and arrived in the English language through the Dutch in North America.
The French word biscuit is derived from the Latin words bis (twice) and coquere (to cook), and, hence, means “twice-cooked.” This is because biscuits were originally cooked in a twofold process: first baked, and then dried out in a slow oven. Lots of european countries use the same word or variations thereof for the ever popular cookie. The Italians call it Biscotti, the French Biscuit, ze Germans say Zwieback, the Dutch Beschuit, and the Portuguese say Biscoito…always a variant of Italian and Spanish…very nice language…
Why it’s awesome: I love just about anything sweet, the only thing I have trouble with because it’s too sweet, is indian sweets…I didn’t think you could pack that much sugar and sweetness into munchkin sized treat…I was so very wrong…it’s too much for me. These cookies are borderline healthy (minus the butter fat), but most importantly they’re not too expensive and very delicious when they come out of the oven! Also they keep very well for days and days…I think it’s the butter
Ingredients & Portions:
- 3/4 cup softened butter
- 1 1/3 cup brown sugar (not packed)
- 1 egg beaten
- 2 tbsp of water
- 2 tsp vanilla
- 2/3 cup all purpose flour
- 3/4 tsp baking soda
- 1 tsp cinnamon
- 3 cups rolled oats
- 1 1/2 cups of semi-sweet chocolate chips!!! BOOYA!
Servings: Approx 20 sizeable & super delicious cookies….(HIGH FIVE!!!)
Cook time & Directions:
- Mix the butter, brown sugar, egg, water, vanilla until the mix looks like a mousse…yes this will happen, you read correctly…
- Now mix the flour, baking soda, cinnamon, and incorporate the mix from step 1 into this mix.
- Add your rolled oats and chocolate chips and mix well.
- Place a tbsp or 2 tbsp of the mix onto a greased baking sheet (I used wax paper) and flatten with a fork for crunchier results. (This is not a joke)
- Bake at 350 F for 12 to 15 mins until golden colour appears. (check periodically or you’l burn yours like I did mine, the first batch, but they were still tasty for the record)