Oatmeal Chocolate Chip

Tis’ the season for holiday parties.

And while my holiday schedule this year is surprisingly light, I have already had two horrible holiday hangovers.

Tonight is my family’s holiday party and I’m going to do my best to feel bright, chipper and headache free tomorrow.

On the menu this year are soups and stews. How my mom and I came to that conclusion, I am not quite sure. I’m sure some wine and the really pretty bowl we got for Thanksgiving had something to do with it.

We will be serving up butternut squash and potato leek soups as well as beef burgundy (get excited for the recipe cause it is delish), two different salads and some delicious toasty bread.

For dessert, day four’s oatmeal cookies and day fives (watch out, sneak peak) hazelnut mocha macarons.

Cross your fingers for me that my friends and family buzz doesn’t turn into a Friday morning bust.

You will need…

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 cups rolled (old-fashioned) oats

1/2 cup coarsely chopped pecans

8 tablespoons (1 stick) unsalted butter, at room temperature

1/2 cup lightly packed light brown sugar

1/2 cup granulated sugar

1 large egg

1/4 cup maple syrup

1/2 teaspoon vanilla extract

3/4 cup semisweet chocolate chips

Start by preheating your oven to 350 degrees F.

In a medium bowl, stir the flour, baking powder, baking soda, salt, oats, and pecans together with a whisk or fork.

In a large bowl or stand mixer, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended.

Beat in the egg until smooth and barely fluffy.

With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated.

While mixing, make sure to avoid getting your spoon caught in the mixer. Spoon down. 

Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture. Blend just to combine, then mix in the chocolate chips.

Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals.

With moistened fingers, flatten and round out the cookies a little.

Bake for 9 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.

Serve with a glass of milk and enjoy with family and friends.

Love and Beer Floats

Angela