Oatmeal Chocolate Chip Cookies

Got two variations of this cookie recipe for today, the first is the straight recipe making a really delicious oatmeal chocolate chip cookie. The second is the addition of brewers yeast and flax meal said to boost milk production for nursing mothers (as recommended by our lactation consultant). She had suggested a bowl of oatmeal but if you would like a different options for getting that extra nutritional boost why not enjoy in some cookies!

Oatmeal Chocolate Chip Cookies

115 g Butter (unsalted)
100 g Coconut Oil
210 g Brown Sugar
96 g Sugar
3 Eggs
15 g Vanilla Extract
136 g Bread Flour
136 g AP Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 1/2 tsp Cinnamon
400 g Chocolate Chips
275 g Oats

OPTIONAL:

10 g Brewers Yeast
20 g Bob’s Red Mill Flaxseed Meal

Melt and cool the coconut oil. Cream together the butter, coconut oil, brown sugar, and white sugar. Make sure to turn the mixer off to scrape down the sides of the bowl ensuring that all the ingredients are incorporated.

Add in the eggs and vanilla mixing on low until homogenized.

Sift together the bread flour, AP flour, baking powder, baking soda, salt, and cinnamon. If you are adding the flaxseed meal and brewers yeast sift together with these ingredients. With the mixer on low slowly add in the dry ingredients until 70% incorporated. Don’t forget to scrape the bowl during this process to make sure all the dry ingredients are getting mixed in.

When done scrape off the paddle into the bowl. Using a rubber spatula scrape the bowl in a circular motion folding in the chips and oats until evenly mixed throughout. Scoop into a bowl and cover with plastic wrap. Chill in the fridge for minimum of 2 hours.

Preheat oven to 325º and gently press the scooped dough balls. This will help them spread and bake evenly. Bake in oven for 10-12 minutes rotating the tray around the 6 minute mark. Everyone’s oven bakes a little different so keep an eye on them and adjust time accordingly.

Remove from oven and let cool

Pre portioning all of your ingredients also known as mise en place (the French term for “getting in place”) is a great way to maximize your work flow. A staple in any kitchen or restaurant

Melt and cool the coconut oil. Cream together the butter, coconut oil, brown sugar, and white sugar

Make sure to turn the mixer off to scrape down the sides of the bowl ensuring that all the ingredients are incorporated

Add in the eggs and vanilla mixing on low until homogenized

Extra style points when you do it with a baby attachment (not available through Kitchen Aid)

Sift together the bread flour, AP flour, baking powder, baking soda, salt, and cinnamon. If you are adding the flaxseed meal and brewers yeast sift together with these ingredients

With the mixer on low slowly add in the dry ingredients until 70% incorporated. Don’t forget to scrape the bowl during this process to make sure all the dry ingredients are getting mixed in. When done scrape off the paddle into the bowl

With the dough mixed we are now going to fold in the chocolate chips and oats

Using a rubber spatula scrape the bowl in a circular motion folding in the chips and oats until evenly mixed throughout

Scoop into a bowl and cover with plastic wrap. Chill in the fridge for minimum of 2 hours. Overnight is even better!

SCOOP THERE IT IS! Shaka-laka shaka-laka choco-laka choco-laka!

Preheat oven to 325º and gently press the scooped dough balls. This will help them spread and bake evenly

Bake in oven for 10-12 minutes rotating the tray around the 6 minute mark. Everyone’s oven bakes a little different so keep an eye on them and adjust time accordingly