I love oatmeal cookies almost as much as I love chocolate cookies. Why have I never thought to put the two together before? Too much of a rule follower? Not enough mental energy for creative thought? Probably both, a little :)
Although on the mental energy front, major gains are being made here, folks. My 3 year old, who hasn’t slept through the night in his entire life aside from one hope-giving stint from 4 weeks – 4 months old, seems to be figuring things out. Instead of cries of terror and sadness and eventually ending up in our bed only to be up and at ’em with a smile at 5:30 am, he now sleeps pretty solidly till that same 5:30 am, in his own bed, with happy dreams. The 5:30 wake-up call is now simply a loud, “MOM! I stayed in my own bed!”, followed by a quick shushing, and him appearing at my bedside 10 minutes later asking if he can “Go play quietly?” Very quietly, yes.
We’re going on our third whole week of this new phenomenon, allllmost long enough for me to miss the quietly insistent “Mom” beside my bed in the wee hours as he waited, half asleep, back-turned, knowing that was the easier way for me to lift him into our bed. Being allowed in was almost always followed by a gentle kiss or a face pat from his little hand, and a contented little giggle and snuggle that showed he just felt so safe. I have a love-hate relationship with such sleep loss.
All this sleep certainly has it’s advantages, though, like cutting into my necessary nap time allotment. Which means time for cookies, also so much easier when the one-year-old, an enthusiastic but destructive baker, is safely in bed. These are really just a basic oatmeal cookie with cocoa added. Really, that can only be a good thing, and you’ll be wondering why you didn’t think of it sooner too. Enjoy!
- 1 cup butter, softened to room temperature
- 1 cup brown sugar, lightly packed
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup old-fashioned rolled oats
- 1 cup quick cooking oats
- 1½ cups semisweet chocolate chips
- Preheat oven to 350 degrees F. Line large baking sheets with parchment paper or grease lightly.
- In a large bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes. Add the vanilla and eggs and beat until creamy, another 2 minutes.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and both kinds of oats.
- Add the dry ingredients to the butter mixture and mix until just barely combined. Add the chocolate chips and stir until everything is just combined.
- Drop the batter onto the cookie sheet by heaping tablespoons, about 2 inches apart.
- Bake for 10-11 minutes, until edges are just set. Let rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Repeat with remaining dough.
Adapted from The Kitchen is my Playground, via Mel’s Kitchen Cafe.