Got milk? Pour a glass of milk and enjoy these oatmeal chocolate chip cookies.

If you’re sick of eating your quick oats, how about baking some oatmeal cookies for breakfast or for a snack?

Here is Lacey’s crunchy-on-outside and soft-on-inside healthy oatmeal chocolate chip cookie recipe:

 

Ingredients: (Yields about 18 to 20 cookies according to size)

3 Cups of Quick Oats

1 1/2 Cups of all purpose flour (I used cake flour)

1/3 Cup of brown sugar

1/2 Cup of white sugar (I used xylitol sugar)

1/2 Cup of softened butter

1 teaspoon of Baking Soda

1 teaspoon of Vanilla Extract

2 Eggs

a dash of cinnamon

two pinches of salt

1 Cup of Dark Chocolate Chips (you can use semi-sweet if you have a sweet tooth)

 

Procedures:

*Preheat your oven to 356 ºF (180ºC) for five minutes!

1. Get some Quick Oats!

2. In a large bowl add 3 cups of quick oats

3. Add 1 1/2 cup of flour, 1 teaspoon of baking soda, two pinches of salt, a dash of cinnamon, and mix well.

4. In a separate bowl add 1/2 cup of soft butter, 1/3 cup of brown sugar, 1/2 cup of white sugar and whisk them until you have a fluffy texture.

5. Add two eggs to the bowl with wet ingredients one by one, then add 1 teaspoon of vanilla extract.

6. With a spatula mix the wet ingredients with the dry ingredients until all the flour at the bottom is gone.

7. Add a cup of chocolate chips (you can add chopped walnuts).

If you want them to look like dropped cookies,

just scoop them with an ice cream scooper on the pan.

If not, just press them down.

Bake them in a preheated 356 ºF (180ºC) oven for 18 to 20 minutes.

There you go!

You’ve got some crunchy-on-outside and soft-on-inside oatmeal chocolate chip cookies! Enjoy!