In numerous cultures globally, holidays are a fun baking time. Home cooks, families, and loved ones get together and bake fruit cakes, coffee cakes, buns, bread, and delicious cookies. Californians like me bake numerous innovative cookies and have delicious cookie exchanges. Each guest brings many cookies to swap. After conversation and coffee, everyone has a bag of cookies to take home and enjoy.
As you already know from my precious recipe articles, I love to bake. I have and written about many different meals.
But today’s recipe is one of the easiest. You just need a wooden spoon, measuring spoons, bowl, and measuring cup. No mixer is required for today’s recipe. The dough nicely comes together in under 20-minutes and is chilled for at least a couple of hours before baking. Everyone in my friend circle loves chocolate chips, so that’s what I always use. Dried cranberries or shredded coconut may be substituted for chocolate chips if you don’t like chocolate.
These cookies freeze well (we love them in our neighborhood so much we eat them directly from the freezer). Sadly, they don’t ship well. The thin crisps are too weak to send to a friend or a college student. Besides, your friends and family will probably gobble up the cookies, and there won’t be any left. Children would enjoy baking these treats too. Of course, the best part of baking is tasting cookies – fragrant, fresh, and warm directly from the oven.
This recipe makes about 40 cookies
- 1/2 tsp. baking soda
- 3/4 cup pre-sifted, regular flour
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- 1 cup light brown sugar, packed
- 1/4 tsp. ground nutmeg
- 1 cup mini chocolate chips
- 1 1/2 cups quick-cooking oats (not instant or steel-cut)
- 1 1/2 tsp. pure vanilla extract
- 1/4 cup water
- 1/2 cup olive oil
- Coat a clean baking sheet with fresh cooking spray. Then, tear off a wide strip of wax paper and carefully lay it on the counter.
- Use a neat wooden spoon and mix baking soda, flour, ground cinnamon, salt, and nutmeg in a large bowl.
- Add the chocolate chips, brown sugar, quick-cooking oats, pure vanilla extract, and mix it well. Chill for a couple of hours.
- Heat oven to 320F degrees.
- Drop tsp-sized dough onto a prepared baking sheet, properly leaving two inches between two cookies, oil the corners.
- Set the pan on the center oven rack and bake for around twelve minutes.
- Let cookies rest a minute before removing them from the pan. Cool on clean wax paper.
Store cookies in a clean, air-tight container.