An Adult's Oatmeal Chocolate Chip Cookie

Ok, so these cookies aren't really only for adults.. But the adults (like adults adults.. you know?) in the household really loved this cookie. I think it's the chewy middle, the nutmeg flavour and the dark chocolate chips. Very adult-ish right?

The batter.. Oh the batter smelt amazing. So good that my mum asked me if I didn't mind putting it in a pillowcase so she can hug it while she sleeps. It smelt that good. And it tasted pretty good too, the oatmeal gave it a chewy texture, and I could use the 'but they're made of mostly oats! They're good for me!' excuse, as I swallow my 4th cookie. 

I really haven't met a cookie I didn't like. Actually that's a lie, I met one once, but it didn't stop me from finishing it.. That would have been such a waste of food. And I really like these cookies, and my parents loved them more. The only thing I might change next time is putting a little less nutmeg, which is what I think my parents loved about it. So I would definitely make these again for an adult adult function... but I don't think I'm ready to be an adult adult yet.

An Adult's Oatmeal Chocolate Chip Cookie

Adapted from Simply Recipes

Makes around 40 cookies

225 grams unsalted butter

200 grams (1 1/2 cups) plain flour

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

180 grams (1 cup) brown sugar*

100 grams (1/2 cup) granulated sugar
2 eggs, lightly beaten

1 teaspoon vanilla extract

2 tablespoons water

200 grams 60% dark chocolate chopped, or chips

70 grams (1 cup) dessicated coconut

240 grams (3 cups) rolled oats

Firstly brown the butter (If you've never browned butter before, like me, keep reading. If you have you can move on to the next step). Place the butter in a mediums sized stainless steel saucepan, as it will be easier to the butter browning. Heat on medium, melt the butter, whisking frequently so that the butter melts evenly. Continue to cook the butter, as it cooks the butter will foam up, then the foam will ease off. Whisk frequently to check underneath the bubbly surface. At some point, browned bits will form at the bottom of the pan and the butter will begin to smell nutty. Keep watch as it's easy for the butter to burn. When the browned bits begin to form, remove the pan from the heat and pour the melted butter, with the brown bits, into a glass or bowl and allow to cool a bit.

Preheat the over to 175°C (350°F).

In a medium bowl, mix together the flour, salt, baking soda, nutmeg and cinnamon. 

 In the bowl of an electric mixer, beat together the sugars and browned butter on medium speed for about 3 minutes, until smooth. Then add the eggs and vanilla and beat for 3 more minutes until smooth and light. Using a wooden spoon, stir in the flour mixture and the water.

Stir in the chocolate chips, and coconut. Then stir in the oats.

Line baking trays with baking paper. Spoon a tablespoon of dough and roll it into a ball and place it on the sheet, and press it down. Bake for 10-15 minutes**, or until the are just  brown around the edges, but still soft in the center, while they cool they will firm up.

Let the cookies cool for a couple of minutes on the hot baking sheer, then transfer them to cool on a wire rack. Wait until completely cooled or serve warm!

* I used dark brown sugar, because that's what we had - use light brown if you have it.

 ** Mine took around 15 minutes.. They might take longer than that.