Perfect for dunking, these oatmeal chocolate chip cookie sticks will make you feel like a kid again! I used mini chocolate chips to increase the cookie:chocolate ratio, but full size chips would work just as well!
Holy cow, where has the time gone?!?! This last month has been a whirlwind of activity with countless birthday parties, hours of yard work, dozens of wedding cookies from my Etsy shop, preparations for kindergarten graduation and my daughter’s first dance recital!
While May brought lots of fun and excitement, this mama is looking forward to kicking back and relaxing a bit in June. Right now I am typing up this blog post pool side while eating one of these delicious oatmeal chocolate chip cookie sticks (dunked in a glass of ice cold milk, of course)!
Before you get too jealous, please note that the pool is the blow up variety and I’m pretty sure we’ll be trading the sunshine for raindrops in a few hours. I actually love summer thunderstorms, but since we have tickets to the girls’ first ever baseball game tonight the timing really stinks. Fingers crossed we don’t get rained out!!!
Baseball has always been called the American Pastime, and seriously, you can’t get much more American than a good old fashioned oatmeal cookie. I updated this classic recipe with some mini chocolate chips for the perfect cookie:chocolate ratio. Then I cut them into sticks so they are even easier to dunk! Let’s play ball (and eat cookies)! 🙂
- 1/2 cup all purpose flour
- 1/2 cup white whole wheat flour (I use the King Arthur brand)
- 1 1/4 cup old fashioned oats
- 1/4 tsp cinnamon
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (one stick) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 tsp vanilla
- 1 cup semi sweet mini chocolate chips
- Preheat the oven to 400 degrees Fahrenheit.
- In a large bowl, whisk together both flours, oats, baking soda, baking powder, cinnamon and salt. Set aside.
- Using a stand mixer fitted with a paddle attachment or a hand mixer with double beaters, cream the butter and both sugars together on medium high speed for 2 minutes.
- Add the egg and the vanilla and mix on low speed to combine.
- Scrap down the bowl with a spatula and mix again for a few seconds.
- Add the dry ingredients and mix on low speed to combine.
- Fold in the chocolate chips.
- Dump the mixture in the center of a Silpat or parchment paper lined baking sheet.
- Press the dough into a rough rectangle with your fingers, about 1/2 inch thick.
- Using a pizza cutter or sharp knife score the dough (don't cut all the way through) lengthwise and crosswise into 1 inch by 3 inch strips.
- Bake for 10 - 12 minutes.
- Immediately cut along the score lines with the pizza cutter, then allow to cool slightly before transferring to a cooling rack.
- Serve with a glass of milk for dunking (optional, but highly recommended).