Baked in Birmingham

Do you ever just get the urge to bake cookies? Yes, all of us home-bakers love to be daring and try new things, but sometimes it’s fun to bring it back old school and bake some good ol’ Chocolate Chip Cookies.

Here’s a cookie recipe that I’m proud to say I developed! Zack and I had a couple to eat while we watched Hod Rod one night, but I sent the rest to work with him the next day and I understand they didn’t last too long! The base is just a classic Chocolate Chip recipe, but what makes these so out of this world is using Maple and Brown Sugar instant oats instead of regular, and mixing three chips together: Chocolate, White Chocolate, and Butterscotch. Experiment with it and use your favorite chips and oatmeal flavors.

Malinda Kay’s CCCs:

1 1/4 cups all-purpose flour

1 cup Maple and Brown Sugar instant oatmeal
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup butter, softened
1 1/2 teaspoons vanilla extract
1 large egg
1/4 cup semisweet chocolate minichips

1/4 cup white chocolate chips

1/4 cup butterscotch chips

Preheat oven to 350°.

Whisk together flour, baking powder, baking soda soda, and oats. Set aside.

In a large mixing bowl on medium speed, beat sugars and butter until well blended. Add vanilla and egg and beat until blended. Turn your mixture to low, and a little at a time, mix in your flour mixture. Don’t overbeat (that’s what she said). Stir in your chosen combo of baking chips. With a spoon or ice cream scoop, drop rounded dough a couple inches apart onto baking sheets lined with a silpat or covered in non-stick spray. Bake at 350° for 12 minutes or until the edges are a little brown. Allow to cool (but not too much!), serve with milk, and watch Hot Rod.

The batter might be the best part.

Zack LOVED them; too bad these don’t really comply with the South Beach Diet.