This was a story of two cookie recipes. Both made the same day, both delicious, but yet soooo different. Tai and I loved both of them equally so we needed some tie breakers to decide which recipe to post first. And lo and behold an updated version of the classic oatmeal cookie was the clear winner as determined by my lovely coworkers (ok, ok if any of my coworkers are wondering why there wasn’t an official tally, I went by which cookies were gone first!). I’m delighted to say that my Spiced Oatmeal Chocolate Chip Cookies were declared the winner! And although the other cookie “lost” it is still very delicious and will be up on the blog next week.
So what makes these cookies so special? This recipe takes classic mix-ins like oatmeal and chocolate chips and blends them with a very aromatic blend of spices to create a unique taste. And of course there’s chocolate, the best addition to ANY cookie. Seriously. Chocolate. Is. The. Best.
I think we can all agree about that. And if not…
Also SUPER excited for this upcoming weekend because Tai’s Dad is visiting us for the first time! Where do you take a parent in NEW YORK CITY?!?! Ahhhh we will just have to wing it but i’ll make sure to let you know how it goes!
Spiced Oatmeal Chocolate Chip Cookies
Spiced Oatmeal Chocolate Chip Cookies are the next cookie you'll be making for the cookie swap!
- 3/4 a Cup of Butter Softened
- 1 Cup Packed Brown Sugar
- 1 Tsp Baking Powder
- 1/4 Tsp Baking Soda
- 1 Tsp Cinnamon
- 1/2 Tsp Ground Cloves
- 1/2 Tsp Cardamon
- 2 Eggs
- 1 Tsp Vanilla Extract
- 1 3/4 Cups Flour
- 2 Cups Rolled Oats
- 1 Cup Chocolate Chips
- Preheat oven to 375.
- In a large mixing bowl, cream together butter and sugar until light and fluffy. Mix in baking powder, baking soda, cinnamon, ground cloves and cardamon.
- Beat in eggs and vanilla until well combined.
- In small batches, add and mix the flour into the wet mixture. Mix until just combined.
- Stir in oats and chocolate chips until mixed through.
- Drop dough in rounded tablespoons onto an ungreased cookie sheet.
- Bake for 8-10 minutes or until edges turn golden. Let cool on wire rack, then enjoy