Snack: Oatmeal Chocolate Chip Cookies
Brain booster rating: 6 out of 10—the oatmeal is healthy and filling, but the chocolate keeps this firmly in the sweets category
Equipment: Mixing bowls, hand mixer, baking sheet
Ingredients: Oats, butter, sugar, brown sugar, one egg, flour, baking powder, salt, vanilla, cinnamon, chocolate chips
One of the many things I learned upon college graduation was that one’s need for study break snacks will actually increase. When you’re working in an office all day, that mid-day snack becomes your beacon of hope, and sometimes it’s the only thing that keeps you going. However, being sedentary and aging out of the superhuman collegiate metabolism you didn’t even know you had also means putting a premium on healthy foods…within reason. Come on, you’re not actually looking forward to that bag of carrots you have stashed in your bag. What you want is a cookie.
I no longer work in an actual office, so my study break snacking consists mainly of sticking my head into the back of my fridge until I find something interesting to dip my pretzels into. But my boyfriend not only works in an office, his office provides him with a catered breakfast and lunch. Every day. The last few weeks he has had to face up to the fact that his metabolism has slowed (this is a man who once went on a one-man burrito crawl of every Mexican restaurant in Cambridge) and that catered lunch is really starting to weigh on him. Literally.
So I made this snack with him in mind—the oatmeal will sustain you through those final hours of work, and the chocolate is an unexpected boost. This cookie has depth, it’s satisfying, and the time it takes you to contemplate its slightly unusual flavor will give your brain the perfect break from work.
Lily Bellow graduated in 2009 from Harvard University with a degree in English Literature. While in college, she bartended and cooked at the campus pub, and as a result has a difficult time eating chicken wings. She is the Managing Editor for Small Kitchen College.
Oatmeal Chocolate Chip Cookies
Makes about 2 dozen small-ish cookies
Adapted from the New Best Recipe Cookbook
3/4 cups flour
1 1/2 cups rolled oats
1/4 tsp baking powder
1/4 tsp salt
1/2 teaspoon cinnamon
1 stick unsalted butter, room temperature
1/4 cup dark brown sugar
3/4 cup sugar
1/2 teaspoon vanilla
1 cup semisweet chocolate chips
Preheat the oven to 350°F.
Whisk the flour, oats, baking powder, salt, and cinnamon together in a small bowl.
In the bowl of a stand mixer or other large bowl, cream the butter with both sugars for 2-3 minutes or until very light and fluffy. Add the egg and beat for an additional minute. Beat in the vanilla until just combined.
Stir in the chocolate chips with a wooden spoon.
Form tablespoon-ish size balls with your hands and place them on a large cookie sheet. Bake for about 18-20 minutes—the cookies will be slightly browned, but they will continue to harden after you take them out of the oven so you can slightly underbake them.