12:25 PM Daniel: i definitely, definitely didn’t eat them for breakfast yesterday. because that       would have been pathetic.
me: yay! i sprinkled one over yogurt yesterday and declared it breakfast
12:26 PM Daniel: wow! maybe it WAS the healthy choice

But I’ve jumped ahead of myself, or rather, of this post with that gchat.

Hello, oat fiends. How are you? I made chocolate chip oatmeal cookies, and they were the bee’s knees.

Daniel, who was one of my first work friends in New York back in 2005, came over for dinner. He’s an Ohio boy, born and raised, and likes simple baked goods. I made cookies for dessert, and sent him home with a dozen. Apparently, D’animal ate them for breakfast the next day…as did I. 

The dough was a bit dry, which I found vexing at the time, but everything turned out fine in the end. 

Cookie dough porn shot. 

Hot cookies in the city! 

Chocolate Chip Oatmeal Cookies*

3 1/2 cups whole-wheat pastry flour
1 teaspoon baking powder
1 teaspoon backing soda
3/4 teaspoon fine-grain sea salt
1 cup unsalted butter, room temperature
2 cups natural cane sugar**
3 large eggs
1 tablespoon pure vanilla extract
2 cups rolled oats
2 cups semisweet chocolate chips

Preheat oven to 375. Whisk dry ingredients together and set aside. Beat butter with a mixer until light and fluffy, and then add sugar until it resembles a frosting. Add the eggs one at a time, and then the vanilla. Add the dry ingredients in small amounts, and then fold in the oats and chocolate chips. 

Heidi suggested 2 tablespoons worth of dough for each cookie, but I found 1 was plenty. They don’t really spread out, so push them down a bit, and feel free to put them fairly close together. Bake for 10-15 minutes. 

Makes 3 dozen crowd pleasing cookies. 

*These were actually adopted from Heidi Swanson’s Super Natural Cookbook, and are called Mesquite Chocolate Chip Cookies. I didn’t have Mesquite Flour, and I didn’t make any effort to procure it. Sometimes a girl just wants to use what’s in her pantry, and dammit, I did. 

**I found these cookies to be plenty sweet and buttery, but they are not the richest cookies I’ve ever had. If you’d like them sweeter, add a bit more sugar.