Confession, sometimes I buy milk chocolate chips not to bake with, just to eat in small handfuls which I sneak from the freezer. I put them in the freezer so I don’t see them all day, every day sitting in my cupboard being delicious. But I still eat them, usually the whole bag, in small increments. This time I had a plan for them. I made delicious oatmeal cookies and filled their guts with soft chocolate centres. They were delicious, the cookies really held together, crispy nutty edges and soft gooey, milk chocolatey centres.
Oatmeal Milk Chocolate Chip Cookies
Adapted from Canadian Living recipe
- 2/3 cup butter, softened
- 1 cup packed brown sugar
- 1 egg
- 1 tsp almond flavouring
- 1-1/2 cups large-flake rolled oats
- 1 cup white flour
- 1/2 tsp each cinnamon and allspice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1-1/4 cups milk chocolate chips
- 1/2 cup of almonds (optional)
Preheat over to 350F
Add butter and sugar to a large bowl, beat with a hand mixer until fluffy. Add in the egg and almond extract as well as the spices. Once thoroughly combined, add rolled oats, flour, baking powder, baking soda and salt. Lastly stir in chocolate chips and optional sliced almonds.
Let dough chill for about 20 minutes in the fridge. By the tbs full roll into a dough ball and place on prepared cookie sheet about 2 inches apart.
When you are ready to back turn the oven down to 325 and leave cookies in for about 10-12 minutes. Let rest on cookie sheet for about 2-3 minutes before transferring to a wire rack.