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Oatmeal Chocolate Chip Cookies

Since I make my money making pastries and interacting with customers over coffee, I get a lot of questions about the yummy baked things I make. But there's one question I hear more often than others: "How do you keep yourself from eating everything you make?" The answer is simple... when it comes to pastries, I have one weakness: cookies.

Indulgence in things like decadent cakes, pies, brownies aside, there is just nothing better than a freshly baked, still warm from the oven, ooey, gooey, chocolate chip cookie. I love making cookies because they're so versatile... you can tweak each ingredient for a varied effect and texture. One day I'd like to open up a bakery in a cozy place where we only serve cookies straight out of the oven... the only way they should be served.

These oatmeal cookies are a take on my beloved chocolate chip cookies - with a little extra brown sugar for some chew, and some oats and cereal for a little crunch.


Oatmeal Chocolate Chip Cookies

1 1/4 cups flour
1/2 cup rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt

1/2 cup unsalted butter
1/2 cup sugar
3/4 cup brown sugar

1 egg
1/2 teaspoon vanilla extract

1/2 cup chocolate chunks
1/4 cup corn flakes

- Preheat your oven to 325 degrees Fahrenheit.
- Beat together the butter and both sugars until light in color and creamy in texture.
- Add in the egg and vanilla and beat until smooth.
- Mix all of the dry ingredients together in a separate bowl and then add them to the wet ingredients slowly, until combined.
- Add in the chocolate chunks and corn flakes, plus any other ingredients you have around (suggestions: coconut flakes, nuts, dried fruit, other cereals... be creative!).
- Scoop the dough out onto your cookie sheet and bake for about 17 minutes, or until the tops look cracked and golden.
- Enjoy!