In all honesty, "Procrastination Cookies", would be a much better name for these cookies.
Last week, when I was supposed to write on my thesis, all I could think of was, well everything except my thesis. So naturally, I ventured into the kitchen and the result were these spicy, chocolaty oatmeal cookies.
The muse called procrastination has kissed me, and oh- does it taste ever so sweet. Really, I wish all my on-a-whim-baking-adventures would turn out like this one. Then I would open a little bakery with my best friends and be happy and round for the rest of my life. For now though, I'll just make these cookies and be happy and round after I eat half a dozen (true story!)
Oatmeal Spice Cookies
makes about 2 dozen cookies
1 1/4 cups flour
1 tsp salt
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cups sugar (half white, half raw cane sugar)
1 tsp vanilla extract
85 g butter
1 cup oats
1 cup chocolate chips
Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a bowl, sift together flour, salt, baking powder, cinnamon and nutmeg. Set aside. With a hand or standing mixer, beat the soft butter with the sugar until light and creamy. Add the egg and vanilla extract and mix until fully incorporated and creamy.
Pour the wet ingredients to the flour and stir until just combined. Add in oats and chocolate chips and incorporate into the dough. I always like to form a big roll of dough and cut evenly round slices to put on the baking sheet. Bake for 8-10 mins. Leave them on the baking sheet for 1 min, before removing them to cool on a wire rack.
I froze half of the dough roll for the next time I want fresh cookies. Just take them out of the freezer, slice them up and pop 'em in the oven. Done!
P.S: The dough also tastes dangerously good straight from the freezer (mmmm, so good!).