I think I’ve made these more than ten times now, ever since I discovered the recipe at Half Baked Harvest just a couple of months ago. I’ve been meaning to make my own cookies for some time and finally got around to checking out some recipes online. I chose this one and it’s like I hit the jackpot because they are, oh my God, so good, and so fast and easy to make. I wanted a recipe I could rely on time and again, and this is just that as like I said, I’ve made them more than ten times in the space of maybe two months.
The recipe is from the mum of the blog’s writer, Tieghan Gerard, and is actually for Oatmeal Chocolate Chip cookies. But I substituted dried fruits like cranberries, dates and prunes for the chocolate chips simply because I always have the former in my kitchen (I love them as a snack) and have been using them ever since. But I really should try chocolate chips one of these days.
Like the Chicken Soup recipe from Martha Stewart I’ve noted here some time ago (and have made many times since then as well), this recipe satisfies my criteria:
- Easy to make, even for a kitchen dummy like me
- Not too many ingredients, so it’s not expensive to make and most or all the ingredients are likely to be already stocked at home
Last minute guests? Made these cookies for them. Decided last minute to bring a small gift when visiting someone? Whipped these little babies up and presented them in a cutesy little gift pack. So fast and easy. Hmmm, my mouth is watering a little now thinking of these cookies so much I think I’ll bake a batch when I’m done with this post.
Click here for the link to the recipe ‘Mom’s Simple Oatmeal Chocolate Chip Cookies‘ at Half Baked Harvest.
It’s so fast it takes only about 10 to 15 minutes for me to prepare it. First I preheat the oven to 200 degrees C. I line two cooking trays with grease paper.
Then the ingredients.
Also 1 teaspoon Baking Soda and 1 teaspoon Salt. Mix these dry ingredients well.
Also 2 large Eggs and 4 teaspoons Vanilla Extract. Mix everything together. I tend to use a spoon or spatula initially but then switch to mixing by hand to combine well. It becomes a crumbly, dry-ish looking dough, but as long as it holds up when you shape it into little balls later, it’s okay. Otherwise you’ll need to add a tad bit more oil.
Use your hands to create little balls of dough. Yields about 2 dozen.
The dried cranberries turn out deliciously a little chewy. But I’ve found them a little bitter if over-baked, so keep an eye on them when in the oven and don’t let them become too brown on top. I remember when I used prunes, they turned out so delicious and even still a little moist, but handling and chopping up those sticky prunes was a tad bit more work. The cookie itself is chewy and substantial, like a cookie ball version of an energy bar, which makes one or two of these fab for breakfast.
(“One or two“. Hahahahaha.)