These little bite-sized Crisp Oatmeal Chocolate Chip Cookie Bites are seriously going to punch self-restraint in the face.
That’s the problem with bite-sized cookies: you eat, and you eat, and you eat, then pretty soon your belly starts to resemble a round cookie itself.
By then it’s too late. Yup, too late for any regrets, so you might as well take a swig of coffee (or milk) and have a few more. And that’s how it went in my home this past weekend—cookies and plumbers.
Yup, plumbers. I had to feed them since I had them out on a Sunday morning to dry out the garage and upstairs. Apparently, some flap on a pipe broke and a half hour later the garage gave way to a hot, humid, water logged floor—the only thing water damaged thus far—lots of my wood boards that I store in the garage for shooting. Wah!!
The good news – I get to buy more. The bad news – I have to buy more. So until the garage is dried out, the pictures are going to be spare around here. Thankfully all this “spareness” will subside by the end of the week.
Crisp Oatmeal Chocolate Chip Cookies
Yield: Makes about 10 dozen tiny, bite-sized cookies
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup old-fashed rolled oats
- 1/2 cup pecans, toasted finely chopped
- 5 ounces mini chocolate chip cookies
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 tablespoon corn-syrup
- 1 large egg
- 2 teaspoon vanilla extract
Preparation: Heat oven to 350 degrees F. Move oven racks to top and bottom thrid. Line bake sheets with parchment paper.
In a large bowl, whisk to combine flour, baking powder, baking soda, salt, oats, pecans and mini chocolate chips; set aside.
In a stand mixer bowl beat butter and sugar on medium high until creamed and fluffy, about 3 minutes. Scraped down the bowl and beat in corn-syrup, then the egg beating until both are fully combined. Add in the vanilla and beat until combined. Turn off the mixer and using a sturdy wooden spoon fold in the flour mixture until the dough just comes together.
Drop 1 teaspoon of dough onto the parchment lined bake sheet, making sure to place each one 2 inches apart. Bake until cookies are golden, about 7 minutes. Remove from oven, and cool on a wire rack