About a week and a half ago, I met up with one of my best friends to have lunch at a new taco joint called "El Barrio" in downtown Birmingham.
Sidenote: GO to El Barrio. It's f'n amazing. Seriously. Get the tacos al carbon, al pastor and camarones. You won't regret it.
Anyway...afterwards, we stopped by Urban Standard for coffee and dessert. Not being a big coffee drinker, I opted for the hot chocolate. Scanning the dessert offerings, I noticed that they had BIG chewy oatmeal cookies. So I got one. Studded with milk chocolate chips instead of raisins, and lightly spiced with cinnamon, it was PERFECT.
So, what else to do than make them myself?
Chewy Chocolate Chip Oatmeal Cookies
adapted from Quaker Oats
1 stick + 6 Tbsp unsalted butter, softened
1/2 cup white sugar
3/4 cup brown sugar
2 eggs, room temperature
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
3 cups rolled oats
1 cup milk chocolate or semisweet chocolate chips
Beat the butter & sugars together with an electric mixer until smooth and creamy. Add eggs and vanilla; mix until well combined.
Combine the flour, baking soda, salt & cinnamon in a separate bowl; add to the creamed butter mixture and beat until combined.
Fold in the rolled oats and chocolate chips.
Scoop dough into balls and place on a Silpat-lined or greased baking sheet, 2" apart. Flatten lightly and bake for 9-11 minutes in a 350-degree oven until done - the edges will be crispy and brown, while the centers will still appear gooey.
Cool for 1 minute on cookie sheets, then cool completely on a wire rack.
Hey look! I got a fancy Bama tupperware for Christmas! Roll Tide!