The Best Oatmeal Chocolate Chip Cookies Ever. The End.

Everything about this recipe told me I probably wouldn’t like them.  Not a whole heck of a lot of butter or sugar, ingredients I consider crucial for a pleasant eating experience.  ALL whole wheat flour, not an easy-going mix of whole wheat flour with the more palatable, un-PC white flour.  One measly egg.  And then, get this: a whopping 3 cups of oats.  Cookies for horses, I tell you!

Two things convinced me to give this recipe a try. Number one: chocolate chips.  I would eat tofu encrusted in flax seed if it had a few chocolate chips sprinkled in there.  Number two: this recipe came from Lisa, the genius behind the blog Homesick Texan.  She is single-handedly responsible for my gluttonous addiction to homemade ranch dressing (it’s crack disguised in buttermilk. For real).

So here’s the short version of what could be a long and rambling post: I made them.  They were out of this world. I took them to a party. They were gone in 15 minutes.

I love to read cookbooks, and love to look at food blogs filled with gorgeous photography as well.  While I could wander through those kinds of blogs all day (can anyone say food porn addiction?), there are a handful of blogs that I’ve grown to love and trust.  They have beautiful, mouthwatering food, and the recipes behind them actually work.  I’ll try highlighting those trusty favorites in the next few weeks, but for today the spotlight shines on Homesick Texan and her trusty Oatmeal Chocolate Chip Cookies.

Make them now!  You won’t be sorry!

Mom’s oatmeal cookies 

Courtesy of Homesick Texan

Ingredients:
3/4 cup of butter, at room temperature
3/4 cup of brown sugar
1 egg, at room temperature
1 tsp. vanilla
3 cup of oats (I used the nice, thick oats from Whole Foods, but I think any kind would work here. Just don’t use instant oatmeal from packets.  That would be disgusting.)
1 cup of whole-wheat flour (I recommend King Arthur flour for any and all baking. It’s a bit pricier than your typical flour, but I can tell a difference in the quality of my baked goods.)
1 tsp. salt (I recommend organic sea salt harvested by small children.  Not really.  It’s salt, people, use whatever you have.)
1/2 tsp. baking soda
2 cups of chocolate chips

Method:
Preheat oven to 350 degrees
Cream together the butter, sugar and egg. Add the rest of the ingredients and mix well.
Place 1 teaspoon-sized balls of dough on a greased or parchment-paper lined cookie sheet and bake at 350 for 12-15 minutes.
Makes four dozen.