I love oatmeal chocolate chip cookies, but they are usally too big and loaded with lots of unhealthy ingredients, so I decided to shake it up a bit. I started with a classic Betty Crocker Oatmeal Chocolate Chip Cookie recipe, changed a few ingredients around to boost flavor, and formed them into irrestible bite-sized treats that are the perfect, portion-controlled snack. As you know, there are many different variations on chocolate chip cookies – some are light, crisp and airy, others are thick, chewy and moist. I wanted both, so I made a combination of the 2 – a moist, chewy center with slightly browned, crunchy sides and a thick texture. Perfection!!
Mini Oatmeal Chocolate Chip Cookies
Adapted from Betty Crocker
1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
2 cups old-fashioned oats
3/4 cup white all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking soda
1 teaspon ground cinnamon
1/2 teaspoon salt
1 cup semisweet chocolate chips (6 oz)
1 cup chopped pecans or other nuts, if desired
Heat oven to 350°F. In large bowl, cream brown sugar and butter until blended. Stir in vanilla and eggs until light and fluffy. Stir in oats, flour, baking soda, cinnamon and salt; stir in chocolate chips and nuts (if using).
If you can, I highly recommend chilling the dough for 1-2 hours before baking. The cookies will come out thicker and maintain their shape.
Once chilled, drop dough by rounded teasponfuls onto cookie sheet lined with parment paper. Keep the balls really small so the cookies come out “mini.”
Bake 7 minutes or until centers are still moist and edges are slightly golden brown. Cool slightly; remove from cookie sheet to wire rack.