Hurricane Cookies (oatmeal chocolate chip)

It’s August 2017 – and it’s hurricane season, and although Hurricane Harvey – Cat 4 – made landfall 200+ miles south of Houston, two factors made it a major problem for me and Houston: (1) Houston was on the “dirty” east side, which takes the brunt of strong winds and storms and (2) it turned into a slow, meandering tropical storm that left 51 inches of rain over 5 days in southeast Texas.

During those 5 days, off work, I got kinda stir crazy and decided I needed cookies. I wanted oatmeal chocolate chip, but didn’t have enough oatmeal. Winging it in cooking is not one of my strengths but I gave it a shot – I subbed 1 cup toasted oats for 3/4 cup of flour, and went light on the chocolate chips too. I didn’t refrigerate the dough the first round, and they spread out and became one large, thin sheet cookie (that was delicious).

So here’s my recipe, using inspiration from Kitchn’s Chocolate Chip Cookies (no oats) and a few other oatmeal chocolate chip cookie recipes that toasted the oats but all wanted 3 cups of oats.

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Hurricane Cookies

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Ingredients

• 1 cup old fashioned rolled oats
• 1 1/2 cups brown and white granulated sugar, approx 1/2 of each
• 1/2 cup butter, softened
• 2 eggs
• 1 teaspoon vanilla extract (or more)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups flour
• chocolate chips to your taste (I don't use very much)
• 1/4 teaspoon espresso powder (optional)
• 1/2 teaspoon cinnamon, or to taste (optional)

Instructions

1

Spread the oats on a baking sheet covered with parchment paper and toast 15 minutes at 350 F

2

Remove the oats from the baking sheet to stop the toasting process

3

Mix the sugars and butter together with electric hand or stand mixer

4

Mix in the eggs (1 at a time) and the vanilla extract

5

Either add the baking soda, salt, and optional espresso powder and/or cinnamon to the flour or to the sugars to mix in

6

Add the flour all at once, and mix just until there is no visible flour

7

Add the oats and chocolate chips and fold in (aka mix with a spoon, not the electric mixer)

8

The cookies probably won't spread out as much if you chill the dough at this point, before baking

9

Bake at 350 F for 8-10 minutes