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Oatmeal Chocolate Chip Cookies with Easter Chocolate
One of my nieces is a saver. She told me that she saves her Easter chocolate because she doesn't want cavities. Her thriftiness has helped save her teeth. So this is how we used the Easter chocolate so it didn't go to waste (aside from me eating some).
We opened up her Easter chocolate eggs (milk, dark - I ate the white) and chopped them up into chocolate chunks. Even though some were a bit soft, that's okay, they work in the cookie dough. This also included chopping up the chocolate hollow bunnies and using the pieces for the oatmeal chocolate chip cookies.
- 1 cup butter
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1.5 cups white flour
- 1 tsp vanilla
- 1/3 cup boiling water
- 1 tsp baking soda
- 2 cups oats
- 1 cup Easter chocolate (or chocolate chips), chopped
Oatmeal Chocolate Chip Cookies
Combine 1 cup of butter with 3/4 cup of brown sugar and 1/4 cup of white sugar. Blend.
Add 1.5 cups of white four and 1 tsp of vanilla.
Add 1/3 cup of boiling water with 1 tsp of baking soda. You will get a sizzling reaction. Add this to the mixture and blend.
Add 2 cups of oats and 1 cup Easter chocolate chopped in pieces.
Drop onto cookie sheets and bake for 10 - 12 minutes until golden brown on top in 350 degree oven.
For the first time I used a Kitchen Aid Stand mixer and now I know why it's a great investment for families and anyone who loves baking. It is an amazing machine and here's why I was in awe with it.
1. Hands free for measurements or helping my niece get the ingredients to add for the cookies.
2. It's powerful. I took the butter out of the fridge and it creamed the butter like it had been at room temperature for hours.
3. Easy to use. Simple. Turn to lift up and then put down to turn on. We added ingredients and everything mixed on its own. NO wooden spoons, spatulas, other mixing bowls necessary. It's all in one.