Quick Procrastination Cookies

As final exams roll around, of course I would find ways to substitute studying with eating.  These cookies were a quick and easy solution to my sweet tooth procrastination. I love cookies because its so easy to experiment with the ingredients once you have the basics. Oatmeal, nuts. and vanilla extract can be added to your liking, and I also added coconut flakes to some of the dough - the result was cookies resembling almond joys. If you prefer the taste of brown sugar to white sugar, you can substitute to your liking. Also, I only have myself to eat the cookies, so feel free to double the recipe to make more. Read More for the recipe!



Chocolate Oatmeal White Chocolate Chip Cookies
  1/2 cup softened butter
  2/3 cup granulated white sugar
  1/4 cup brown sugar, packed.
  1 egg
  1/2 cup (more or less to your liking) unsweet cocoa powder
  3/4 cup all-purpose flour
  1 t baking soda
  White chocolate chips as desired
Optional ideas:
  Quick Oats/Oatmeal to liking (avoid adding too much, as it will make the cookies clumpier)
  Shredded/Flaked coconut as desired
  Chopped almonds, macadamia nuts

1. Preheat oven to 350 degrees F. If your cookie sheet tends to stick, go ahead and grease it. 
2. Cream the butter, white sugar, and brown sugar together. A stand mixer will make this easier, otherwise mixing by hand is fine (I still don't have one either). Add the egg and beat mixture well. In a separate bowl, mix the cocoa, flour, and baking soda together, and then stir the dry mixture into the wet mixture. If you don't mind getting dirty, this would be a good place to mix with your hands, as its more efficient and keeps it from getting too glutinous.
3. Fold the white chocolate, and any other optional ingredients into the mixture. Place rounded spoonfuls of cookie dough onto the cookie sheet, and throw into the oven.
• If you find your dough really really sticky, try throwing the dough (covered) in the fridge for a little while. That will help it solidify a little bit more and make scooping easier. If that doesn't work, you may need more flour.
4. Bake for 8-10 minutes depending on preference, they should resemble cookies, but will still be soft. Let the cookies cool on the baking sheet for a little bit before transferring cookies to a cooling rack.
• I am a devoted user of those air bake sheets. The air trapped within the sheet prevents the bottoms of the cookies from burning (when left in for the right amount of time), and bakes the cookies evenly to perfection. I will never bake cookies on a traditional cookie sheet again because of how much of a difference it makes. If you haven't gotten one, I would recommend paying the extra couple of dollars and get one! If you are an ambitious cookie/bread baker, I would even recommend getting a Silpat non-stick silicone sheet to put over it. They are fantastic for the gooier recipes, like macaroons and bread.