Hello! It has been too long since my last post. Somehow, my summer calendar has exploded with travel plans and other projects and getting into the kitchen lately has been more of a struggle.
What have I been up to? (I’m glad you asked.) Michael and I took a patriotic trip to Washington D.C. for the 4th of July. We did some indoor skydiving in Chicago. I’m heading back to Chicago this week to celebrate a baby shower. And we’re getting ready to head down to St. Louis later this summer. All the travel plans = less time to cook and blog. I also may have replaced cooking dinner with eating soft-serve cones from McDonalds, too. Don’t judge me.
But! I hope these very sweet, very good and very dessert cookies forgive my absence a little bit.
Apparently, there are two types of people: those that grew up on oatmeal chocolate chip cookies, and those who didn’t. I am in the non-oatmeal chocolate chip cookie group. I didn’t even know they were a thing until I had Potbelly’s famous oatmeal chocolate chip cookies. Now I’m hooked. That’s not to say I’ve completely abandoned the no-oatmeal cookies, but adding oats to a chocolate chip cookie is a game changer in texture for me. Plus, oats are healthy. That makes this cookie healthy, right?
When researching (aka Googling) how to make these cookies, a lot of recipes call for both brown and white sugar. But I like my cookies chewy and white sugar helps crisp up cookies. Then I thought to use my favorite oatmeal raisin cookie recipe from Smitten Kitchen, and replace the raisins with chocolate chips. Deb’s recipe doesn’t use any white sugar, which keeps the cookies very chewy and soft. Side note: Deb has also made this substitution with success.
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