This recipe is one I've had for years... and years... and years.
About 15 years ago when our family started to go sugar free, lower carb, etc. I stopped making these very often. But I've never found an almond flour, xylitol based cookie that is quite as amazing and delicious as the good old wheat flour based chocolate chip cookie. So once in a great while I give in and make a version of them.
Our wheat flour based cookies today are made with the whole grain wheat I grind myself. (I buy non-gmo, whole wheat berries from an organic farm in Oregon). Fresh milled flour works great in these cookies but obviously most people will use store bought all purpose flour - as I did, back in the 90's too. I substitute a healthier non-sugar sweetener for the white sugar and the taste isn't compromised at all. I also use sugar-free chocolate chips. Play with the recipe to make it your own. You can also add 1/2 cup chopped nuts or a grated chocolate bar or M&M candies as well if that's your thing!
I always 'halve' the recipe now as we don't have a house bursting with kids and their friends to gobble these all up anymore. If I make a whole batch, they'll all get eaten alright... but when there is only 3 or 4 of us doing the eating, that's not a good thing. Ha ha.
Best Cookie Ever - Oatmeal Chocolate Chip
1 stick soft butter
1/2 c sugar or granulated substitute
1/2 c brown sugar
1 egg
3/4 t vanilla
1 c flour (I heap mine a little)
1 1/4 c oatmeal - quick cooking style
1/2 t baking soda
1/2 t baking powder
1/4 t salt
1/2 bag chocolate chips or sugar free chocolate chips
options: a grated bar of chocolate, M&M's, chopped nuts, etc.
Mix the butter, sugars, egg and vanilla together until blended smooth. Add the flour, oats and dry ingredients. Stir till blended. Add your chocolate chips and other options. Stir. Scoop into 1 1/2" balls and bake on a greased cookie sheet at 350 for about 6-8 minutes until the edges are starting to brown. Let set on the pan for a minute or two to set up and then remove to a rack to cool. If you over cook these by a couple minutes they will be crisper and harder if you wish. If you bake for 6-8 and remove when they are just starting to brown, they will be chewy. They are great the 2nd day and stay soft and chewy too!
