Have you heard of this saying before, “taste like more?” Well, I haven’t but recently learned this new saying (or at least new to me) from my mom. It’s actually an old saying to describe something you ate that you simply cannot get enough of and has you going back for more.
This is how I feel about this cookie. It’s something the whole family will enjoy and it’s not all “that” bad for you either. We made a couple minor changes to the recipe by swapping out less flour and adding more oats and LOVED how they turned out.
What I really like about this recipe is the delicate flavor of the cinnamon, combined with the flavoring from the nuts. It makes the cookie, I’m telling you. This is one you want to make when you know you’re having guests over. Drink it with a warm cup of coffee (which I don’t drink anymore but I know would be delicious) or a cup of milk. I jazzed our milk up with honey + cinnamon on the rim of the glass and I’m telling ya, it’s so good you will be singing “taste like more”!
Feel free to print the recipe off below. Enjoy!
Oatmeal Chocolate Chip Cookies
Prep Time : 45 minutes
Cook Time : 10-12 minutes
Serving: approximately 36 cookies
Ingredients
1 cup all purpose flour unbleached
1/2 ts ground cinnamon
1/2 ts baking soda
1/4 t salt
1/2 cup unsalted butter (room temperature)
1/2 cup granulated sugar
1 large egg (room temperature)
1 ts vanilla
1 1/2 c old fashioned rolled oats
1/4 cup walnuts or pecans
1 cup semi sweet dark chocolate (or regular) or 1 cup mixed chips
Instructions
- Preheat oven to 350 degrees. Line cook sheets with parchment paper
- Whisk together the flour, cinnamon, baking soda, and salt. set aside.
- Cream together the butter and sugars until well blended. Mix in the egg and vanilla. Blend well. Slowly add the dry ingredients until combined. Add the oats and chips until combined. Cover and refrigerate for 30 minutes.
- Using a scoop or tablespoon, scoop the dough onto cookie sheet. I use approx 1-1 1/2 T for my cookies. Baking in separate batches, keeping the dough in the refrigerator while the other batch bakes.
- Remove from the oven when the top of the cookies are set. Cool on cookie sheet for a few minutes.
Notes
I added more oats and a little less flour to mine. This recipe could easily accommodate no flour and just using oats.