Oatmeal Chocolate Chip Cookies

Hi everyone! It’s finally spring, but remember way back around Christmastime when I shared a recipe for  Chocolate Peppermint Cheesecake? Instead of a standard graham cracker crust, I always like to use cookie crumbles, so I wanted to share my favorite recipe. If you’re looking for the perfect cheesecake crust material or just want a batch of warm, hearty cookies, this is just the recipe! (Also check back next weekend for new Easter cheesecake! 🐣)

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This original recipe that I adapted always caused the cookies to spread very thin and as a result, they were pretty brittle. I changed two things so they hold they’re shape and are more chewy than crisp. The first is that instead of using granulated white sugar, I substituted powdered sugar. I also chill the dough for 30 minutes prior to baking. Feel free to keep the dough in the refrigerator longer for convenience’ sake, but it won’t make anymore of a difference after the initial half hour.

Ingredients

2 sticks butter, softened

3/4 cup brown sugar, packed

1/4 cup powdered sugar

1 tsp. pure vanilla extract

1 1/2 cup all purpose flour

1/2 tsp. salt

1/4 cup boiling water

1 tsp. baking soda

2 cups rolled oats

1 1/2 cup dark chocolate chips

Directions

  1. In a deep bowl, cream the butter, sugars, and vanilla.
  2. Add the flour and salt and mix until combined.
  3. Dissolve the baking soda in boiling water and add to the mixture.
  4. Fold in the oats and chocolate chips
  5. Chill the dough for 30 minutes to reduce spread. It can stay in the refrigerator for longer, but doing so won’t have any extra effect.
  6. Preheat the oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
  7. Role the dough in to balls about 1 to 1 1/2 inches in diameter and place on the baking sheets.
  8. Bake for 10-12 minutes or until slightly golden on top.

Notes

  • Substitute raisins for all or half of the chocolate chips to make a delicious batch of oatmeal raisin cookies.
  • Whatever cookies you can’t eat within a few days can be stored in the freezer for a few months.

No-Bake Energy Bites

Lately my life has been pretty crazy, so I find myself eating on the go all the time. However, I won’t take my busy lifestyle as an excuse to eat junk. As a result, I’ve altered a no-bake energy bite recipe from another blog to fit my personal taste. Don’t worry if you’re not exactly a culinary expert, as assembling these scrumptious snacks is extremely easy!

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Start by mixing all of the ingredients in a medium sized bowl with a spatula or spoon. When everything is well combined, let the mixture chill in the refrigerator for 30 minutes to make the assembly easier.

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Once the mixture is chilled, take a small handful and begin shaping it into a ball.(Don’t be afraid to get a little sticky!)

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Keep rolling until the “batter” is gone–there will probably be about 20-25. The bites can be stored in the refrigerator or freezer. I prefer having them frozen, but they will be just fine in the fridge if you want them softer.

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Ingredients:

1/2 cup rolled oats

1/3 cup unsweetened shredded coconut

1/4 cup ground flax seed

1 Tbs. chia seeds

1/4 cup plus 2 Tbs. natural peanut butter

1 1/2 tbsp. raw honey

2 tbsp. pure maple syrup

1/2 tsp. pure vanilla extract

1/4 cup mini dark chocolate chips

2 tbsp. raisins or other dried fruit

Steps:

  1. Mix all the ingredients thoroughly in a bowl.
  2. Let the mixture chill in the refrigerator for about 30 minutes to make rolling them a little easier.
  3. Once they are chilled, roll them into balls about an inch in diameter.
  4. Store them in the refrigerator or the freezer depending on if you want them soft and chewy or more firm.