Chocolate Chip Oatmeal Cookies are some of my FAVORITE cookies to make! Even though they are a planned indulgence, I somehow feel that by adding the oatmeal they at least have a semblance of healthiness to them! With it being snowed in back East, I decided that I also wanted to include my recipe for Mexican Hot Chocolate for my friends and family. Stay warm!!! My Mexican-style Hot Chocolate is a homemade hot chocolate with a hint of cinnamon in it. So yummy and something different! It is also FAST and easy to make.
The nice thing about this Chocolate Chip Oatmeal Cookie recipe is that it can be made ENTIRELY by using your food storage (that is if you consider chocolate chips a necessary part of your food storage)! Most cookies require the use of butter, but these are made using oil. It is a great dairy-free option for those who may have milk allergies (assuming you use dairy-free chocolate chips. As of this writing, the Kirkland Brand chocolate chips from Costco are currently dairy-free. That said, ALWAYS double check the label.)
With cookies, the secret is the bake time. It really depends upon how big your cookie scoop is as well as what type of cookie sheet you use. Baking stones take longer to bake so you need to take that into account. I always remove my cookies a little bit early from the oven and then let them set for 5 or so minutes to finish baking.
I do this because I like my cookies soft and chewy, not crunchy like so many that I’ve had. My son is our cookie “master” because he always seems to get the baking time just right. He will have a happy wife one day:)
As far as the Mexican Hot Chocolate goes, it’s super simple to make. To get a rich hot chocolate, it helps if you use quality cocoa powder. I like the dark cocoa powder, but it is a refined taste, so it is your preference as to how dark you want it. For my hot chocolate, I mix together the sugar, cocoa powder, salt and water to make sort of a paste. I then slowly add the milk and cinnamon and heat it gradually until it is at the desired temperature. This would be DELICIOUS with whipped cream on top.
So here are the recipes! Stay warm and make some memories with your families:)
- ¾ c olive oil
- 1 c brown sugar (if you are out of brown sugar, you can always add 1 T molasses to 1 c white sugar)
- ½ c sugar
- 2 eggs
- 1 tsp. vanilla
- 1½ c white flour
- 2 c oats
- ½ tsp. salt
- 1 tsp. baking soda
- ½ tsp. baking powder
- 2 c chocolate chips
- Pre-heat your oven to 350 degrees F.
- In a large mixer (I use a Bosch mixer with cookie paddles), beat together oil, sugars, eggs, and vanilla for 2 minutes.
- Add flour, oats, salt, baking soda, and baking powder. Beat together until mixed.
- Slowly add chocolate chips, mixing in on a low setting.
- Using a cookie scoop (I use a medium sized one - makes baking cookies SO easy. You can also use two spoons), scoop and drop cookie dough onto a baking sheet. (Note: If using a baking stone, increase cook time OR pre-heat the stone first in the oven.) You can fit around 12 cookies to a sheet, depending upon the size of you baking sheet. Be sure to evenly space them.
- Bake in a 350 degree F oven for 8-12 minutes. Remove while still slightly doughy in the center (bake time is crucial for chewy cookies and can vary depending upon your location).
- Make sure the the cookies are ever so slightly doughy in the center. Allow to cool at least 5 minutes on the cookie sheet to allow the cookies to finish baking out of the oven.
- Remove cookies with a spatula and place them on a cooling rack.
- ½ c sugar
- ¼-1/3 c cocoa powder (depending upon how chocolaty and dark you want it)
- dash salt
- ⅓ c water
- 4 c milk
- ½ tsp. cinnamon
- In a large saucepan, mix together the sugar, cocoa powder, salt and water to form a paste. Bring to a boil. Slowly add the milk and cinnamon. Heat to serving temperature. Top with whipped cream, if desired.