Aimee Shugarman of Shugary Sweets likes all things sweet, as you can probably guess. Writing about homemade candy came naturally, and we're oh so thankful she's our Candy Fanatic.
My kids hear the word oatmeal and they back away. Oatmeal isn't something I have ever made them for breakfast, probably because I personally am not a fan.
Oatmeal cookies on the other hand? I'm a huge lover of chewy cookies filled with raisins. Or chocolate covered raisins. Unfortunately I end up having to eat the entire batch, because my kids see those raisins and they KNOW oatmeal cookies are in front of them.
So what's my compromise? I filled these oatmeal cookies with mini chocolate chips. LOADED them! I even added some extras on top, so they can SEE the chocolate goodness in each chewy cookie.
Yeah, these cookies went over quite well in our house. Because of the mini chips there was no confusing these cookies with oatmeal raisin cookies. Ever take a bite of what you think is an oatmeal chocolate chip cookie only to find out it's a raisin? For some of us, we don't mind. But by exchanging those regular chocolate chips with minis, you won't confuse anyone!
The downside to this compromise? I had to share the batch of cookies....
Looking for more of Aimee's awesome cookies? Try her Funfetti Cookies on for size too!
Ingredients
1/4 cup shortening, butter flavored (like Crisco)
1/2 cup unsalted butter, softened
1 cup light brown sugar
1/4 cup granulated sugar
1 large egg
1/3 cup plain Greek yogurt
2 teaspoons vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1/8 teaspoon nutmeg
2 1/2 cups quick cooking oatmeal
1 1/2 cups mini semisweet chocolate chips
- Beat shortening, butter and sugars in mixing bowl for 2-3 minutes, until fully combined and smooth. Beat in egg, yogurt and vanilla. Add flour, baking powder, baking soda, salt, cinnamon and nutmeg. Fold in oatmeal and chocolate.
- Refrigerate cookie dough for one hour, covered with plastic wrap.
- Use a 2 tablespoon cookie scoop to make dough balls.
- Place dough on a parchment paper lined cookie sheet.
- Bake in a 375°F oven for 11-13 minutes.
- Remove and allow to cool completely.
- Store cooled cookies in an airtight container for up to one week, or freeze for one month.