This recipe is adapted from the Oatmeal Raisin Cookie from America’s Test Kitchen Baking For Two cookbook. It has a taste and texture a lot like the Farmer’s Market brand oatmeal chocolate chip cookies you can buy at Canadian grocery stores. The taste is very butter forward, with both a crispy & chewy texture.

It’s also a small batch cookie recipe, making only 12 – 13 large cookies and does not use a mixer.

A note about the dough: I use larger flake oatmeal so I found the dough texture very soft and wet. The recipe suggested forming into balls but I found they were too messy so I simply dropped round mounds into a cookie sheet with a medium sized cookie scoop (about 1 1/2 tablespoons). Then I wet my fingers to press the cookies to a little thicker than I wanted the cookies. They will still spread a little.

INGREDIENTS:

• 1 1/4 cup old-fashioned oats (not instant or quick)
• 1/2 cup plus 2 tablespoons flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 6 tablespoons butter (85 grams), melted and cooled
• 1 large egg yolk
• 2 tablespoons milk (mix cream with water 50/50 if that is all  you have)
• 3/4 teaspoon vanilla extract
• 1/3 cup semi-sweet chocolate chips

INSTRUCTIONS

1. Preheat oven to 350° Fahrenheit. Line baking sheet with parchment paper.
2. In medium bowl, mix together oats, flour, baking powder, salt
3. In larger bowl, whisk brown sugar and granulated sugar. Whisk in melted butter until combined. Whisk in egg yolk, milk, and vanilla until smooth.
4. Using a wooden spoon or rubber spatula, gently stir in oats until dough formed.
5. Fold in chocolate chips.
6. Drop 1 1/2 tablespoon-sized scoops onto parchment paper. Allow enough room for them to spread to about 3+ inches.
7. Wet fingers slightly, and press balls flat to about 2 inches and until the dough is a little higher than the cookie you want.
8. Bake until edges begin to brown, about 13-17 minutes – rotating sheet half way through (Mine took the full 17 minutes. I did not rotate them and noticed the back cookies were a little crisper around the edges. If you want them even, rotate the pan).
9. Let cookies cool for a couple minutes and transfer to wire rack.