Oatmeal Chocolate Chip Cookie Cereal

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We are having cookies for breakfast!  Yup, that’s right, cookies.  Not just any old cookie either.  We are having oatmeal chocolate chip cookies…yummmm!!   Cookies and milk:).

Okay, okay, it’s actually cereal, but it is de-li-cious!!!  It’s not super sweet.  Don’t get me wrong, I like sweet things, but there are some cereals out there that are so sweet they actually make your teeth hurt!

When my kid’s were little I didn’t like going down the cereal aisle in the grocery store.  My son would bring me boxes of Fruity Pebbles, Fruit Loops (we all know they don’t have ANY fruit in them!).  I used to call it “junky” cereal.  Sometimes I would let them pick out a box and they could have it occasionally as a treat:).

Making mini versions of my favorite food and turning them into cereal is fun!  Remember the mini pancakes I posted a couple of weeks ago?  You’ve heard of thinking outside the box?  Well, I’ve been “baking” outside the box:).

I used healthier ingredients in this cereal.  If you don’t like the taste of coconut, use refined coconut oil.  The oil helps to keep the cookies from spreading.  They will hold their “cookie” shape.   I used 1 large egg,  but you can swap it out with 1 tablespoon of ground flaxseed if you want to keep it vegan.  You can use mini semi-sweet chocolate chips,  or they can be omitted altogether.  I’m a total chocolate lover, so that’s not even an option!!  I use old fashioned (gluten free) organic grain rolled oats, but any rolled oat will work.

Rolling the cookies does take some time (about 10 minutes a tray, and it make 2 trays).  I divided the dough into 4 sections and rolled them into 12″ logs with a 1″ circumference.  Wrap in plastic wrap or parchment.  Chill for about 5 minutes in the freezer.  The chilling helps with the cutting and shaping process.

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Cut into 1/2 sections

You can place them on the cookie sheet without rolling them, but I like the way they look by gently rolling into a ball shape and place on the prepared baking sheet.  You could get your children to help.  It would make the process go much faster:)!

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Bake them for 7-9 minutes (350° farenheit).

Allow the cereal to completely cool on the trays and store in an airtight container.  I make mine the night before, and they are ready to enjoy first thing in the morning.

Pouring the milk on top of these delicious little morsels is like eating a bowl of dunked cookies (and who doesn’t like to dunk their cookies in milk?).

This cereal can be enjoyed on their own or as a snack too!

Ingredients:

  • 1/2 cup refined coconut oil (110 grams)
  • 1/8 cup coconut or granulated sugar (25 grams)
  • 1/4 cup dark brown sugar (57 grams)
  • 1 teaspoon pure vanilla
  • 1 large egg (or 1 tablespoon flaxseed)
  • 1 1/4 cups whole wheat or all-purpose flour (160 grams)
  • 3/4 cup gluten free old fashioned rolled oats (61 grams)
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 3/4 cup mini semi-sweet or sugar free chocolate chips (130 grams)

Instructions:

Whisk the flour, oatmeal, baking soda and salt together in a small bowl.  Beat the coconut oil, granulated sugar, brown sugar and vanilla extract in a large mixing bowl until creamy (about 2 minutes).  Scraping the bowl and beaters as needed.  Add the egg and mix well.   Add the flour/oatmeal mixture and mix until combined.  Stir in the mini chocolate chips.

Divide the dough into 4 portions.  Place on a piece of plastic wrap or parchment.   Roll into 12″ long logs (1″ in circumference).  Wrap and place it in the freezer to chill for about 5 minutes. You just need the dough to firm up a bit so it is easier to form into mini cookies:).
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Remove the logs from the freezer, and using a sharp knife, slice the dough into 1/2″ slices.  You can  place the rounds of dough on the prepared baking sheets, or you can roll the sliced cookie dough to make a small balls and place them on the baking sheet.
Bake for 7-9  minutes.  Allow the cookies to cool completely before storing them in an airtight container.   Eat them with milk or by the handful.  Yummy!
I hope you make this delicious cereal (snack).  If you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your pictures!
This recipe was inspired by Tieghan @halfbakedharvest

 

 

 

 

 

Amazing Chewy Chocolate Chip Cookies

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My goal this year is to post my tried and true recipes and this recipe is at the top of my list. I started my food blog back in June of 2019 and I’m not quite sure how I haven’t posted this amazing (it really is!) chocolate chip recipe.
I would like to talk a little bit about using a scale to measure your ingredients.

I made this purchase a few years ago, and I have to say it is one of the best kitchen gadget investments….just saying.
Please trust me on this! The consistency in the outcome of your baked goods will be so noticeable that you will wonder how you ever survived without one. Yes, it is that good!! I use mine for both dry and wet ingredients. This thing is a deal changer!

Next, I would like to talk about the quality of the ingredients you put into your homemade confections. When choosing an extract, be sure to buy pure and not imitation. It is going to make a huge difference in the overall taste of your product!
When I first started baking chocolate chip cookies, like most people my age, I used the recipe on the back of the Nestle Tollhouse bag. There was no Google or food bloggers and according to Wikipedia, the Food Network launched it’s first live broadcast on November 23rd, 1993.

It was over forty years ago when I first started making these very popular confections. They always came out pretty tasty, but they weren’t consistent.  I mean, they tasted really good, but sometimes they were flat and crunchy, and sometimes they were puffy and chewy.  It took me a while to figure out that dough needed to be refrigerated.

Fast forward to around 8 years ago.  After Christmas, when I opened the last tin of cookies, I gave our grandson Seth a chocolate chip cookie (this was his favorite).  He ate the cookie and innocently said, “I just like fresh cookies Mimi”.  My heart sank just a little bit.  He wasn’t saying he didn’t like my cookies, he just likes them “fresh”.  I thought to myself, “I can do this”.  I have been making “fresh” chocolate chip cookies ever since.

A few years ago I found this chocolate chip recipe by Sally McKenney @sallysbakeblog.  I had to get Seth’s approval for this new recipe I had come across.  Sure, I thought they were delicious but I wasn’t sure how well they would be received by my sweet grandson (did I mention he doesn’t like change?).  As he ate the “new” chocolate chip cookie, he immediately gave me two thumbs up…YES!!!  I was very excited!  Thanks Sally!

I have been making these at least once a week (sometimes more) ever since.  I make double batches and keep some frozen cookie dough in the freezer at all times.  The dough can be baked in it’s frozen state at 350°F until golden brown.  This takes around 15 minutes.

Since we have been quarantined, we leave frozen scooped cookie dough on our grandchildren’s doorstep, and their parents can bake it off whenever they would like:).

Ingredients: 

  • 2 cups all-purpose flour (250 grams)
  • 1/2 teaspoon fine salt
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch*
  • 12 tablespoons unsalted butter (170 grams), room temperature
  • 3/4 cup dark brown sugar (150 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 bag semi-sweet chocolate chips (340 grams)

Instructions:

Line 2 baking sheets with silicone pads or parchment paper.

In a large bowl, whisk together the flour, salt, baking soda and cornstarch and set aside. *The cornstarch makes the cookies so chewy!

Cream butter for 1 minute in a mixing bowl with paddle attachment (you can also use a handheld mixer).  Add brown and granulated sugars and cream for 2 more minutes.

Add egg and vanilla and mix until combined.  Scrape sides of bowl and paddle as needed.

Add flour mixture and mix until combined.  Add chocolate chips and mix until chips are incorporated.

Using a medium size scoop,  Scoop onto cookie sheets and refrigerate for at least two hours. This recipe will make 24 cookies.  My husband is usually in charge of this step.  He is very precise and the cookies always come out very uniform in shape and size:).  Thanks Babe!

Remove dough from the refrigerator and cook at 350°F for 11-13 minutes. Cookies will be golden brown.   Remove cookies from the oven and allow to cool on the baking sheet for a couple of minutes.  Transfer to a cooling rack.  Eat when warm, or “fresh”,  with a tall glass of milk.

You can freeze the scooped dough on a baking sheet.  Once the dough is frozen, transfer to an airtight container or Ziploc freezer bags.  The frozen dough can be kept in the freezer to enjoy whenever you want a sweet treat.

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Keep some frozen cookie dough in your freezer so you can have delicious chocolate chip cookies any time you want!

I recently purchased a couple of miniature cast iron pans by ©Lodge.  I made some cookie dough yesterday and I placed a large scoop of dough (65 grams each) in the mini pans. Gently press the dough into the pan and bake them for 11 minutes.

I scooped some chocolate chip ice cream on top and drizzled with chocolate.  Don’t forget the cherry on top!  Enjoy!!

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If you make these chocolate chip cookies, please tag me on Instagram @goodeatsbymimi. I would love to see your pictures:)!