When the weather heats up I feel less and less like turning the oven on and making it even warmer, but we’ve been having an awfully mild summer over here on the west coast so I flung open the doors, cranked the oven on and whipped up a batch of these way too good cookies.
I’ve made chocolate chip cookies before, but I really had a hankering for oatmeal in my chocolate chip cookies so I switched up the recipe, tinkered around and out came these HUGE cookies (make them smaller if you like, but you will be going back for seconds!) that are a little crispy on the edges, chewy in the middle and have that satisfying oatmeal texture.
I’m working on my food photography skills (I hope they are getting better!) and this little gem below was what I saw when I casually put my camera down, walked away to grab something else for the shot and came back. I swear the best photos happen by total accident…. that or my camera has a thing for chocolate chip cookies, but then again, don’t we all? 😉
If you liked this recipe you are going to love these ones!
Oatmeal Chocolate Chip Spelt Cookies
- 1/2 cup unsalted butter at room temperature
- 1/2 cup light brown sugar packed
- 1/4 cup organic sugar
- 1 large egg at room temperature
- 1 tbsp vanilla extract
- 1/2 tbsp molasses optional
- 3/4 cup organic all purpose, unbleached spelt flour also known as white spelt flour
- 1 1/2 cups rolled oats or spelt flakes
- 1 tsp ground cinnamon optional
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 1/4 cups chocolate chips
In a large bowl, beat the butter and then add the sugars and beat until fluffy. Add the egg, vanilla and molasses and beat until well combined.
In another bowl combine the flour, oats, cinnamon, baking soda and salt. Stir to combine. Scrape down the sides of the first bowl using a spatula and then add the dry ingredients. Beat on low until just combined. Add the chocolate chips and beat again on low speed until just combined. Cover and chill for 1 hour.
Preheat your oven to 350 degrees F and line two baking sheets with parchment paper. Using a 1/4 cup measure, scoop 11-12 mounds of dough on one baking sheet and half on the other at least 4 inches apart. Bake for 13 - 14 minutes or until edges are set and slightly brown. Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring to a cookie rack. While cookies are still warm, press a few more chocolate chips into the tops (optional).