Earlier in the week I decided to make some oatmeal chocolate chip cookies as an after-school treat for my kids.
Rather than nuts and a whole package of white chocolate chips, though, I decided to use a package of mini chocolate chips and 1 cup of white chocolate chips along with the basic recipe.
At the time I didn’t realize that my modification would be more extreme.
I mixed the dough, put it in the fridge, and left to go get the kids at school. As I was driving, it occurred to me that I had not added flour to the dough. I wondered if the oatmeal, because it had been ground in the processor, had replaced that ingredient.
When we returned, I scooped the dough and baked it. It seemed really creamy.
As I opened the oven to take out the first tray of cookies, it became obvious that there had been a mistake.
I looked back at Smockity’s recipe to find that flour was right there in the recipe. OOPS! Somehow I had missed it.
Because I had about half of the dough left, I added about half of the flour called for in the recipe, mixed it and baked the rest of the cookies that way.
In the end, both types of cookies turned out to be delicious. The ones without flour were definitely crispier and fell apart once you bit into them, but they were still quite good and felt decadent. I was surprised that they still stayed together, but they did and they were GOOD!
I don’t think anyone minded having to sample and compare two types of cookies, either.
For the real recipe, visit Smockity’s site using the link above. I promise they are awesome!
But for my delicious mistake, see below:
OOPS! Flourless Oatmeal Chocolate Chip Cookies
Preheat oven to 375.
Cream in a bowl:
- 1 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
In another bowl, combine:
- 2 1/2 cup old-fashioned oats (after chopping in a food processor)
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Combine the wet ingredients with the dry and then mix in:
- 1 package of mini chocolate chips
- 1 cup white chocolate chips
Bake for 10-12 minutes. Let sit on cookie sheets 5 minutes before removing to cooling rack.