It’s National Chocolate Chip Cookie Day, so of course I mad a batch. These are a little different- they’re a combination of a scone and a cookie. They’re dense and crumbly like a scone, but sweet and sturdy like a cookie. And you can eat them for breakfast.
[But honestly, who doesn’t eat cookies for breakfast every once in a while? I know you do…]
How To Make Them:
1. Cream 1/2 a stick of softened butter (salted is fine, just use what you have on hand) with 2 oz. of cream cheese. 2 oz. = 1/4 of a block of Philadelphia
2. Add 1/4 cup each of brown and regular sugar, and one egg. Stir until the batter looks like vanilla pudding.
3. Add 1 cup flour, 1/2 teaspoon each salt, baking soda, and vanilla. How easy to remember!
4. Now dump in 1/2 cup dry oatmeal and 1/2 cup chocolate chips. Stir it all together and pour the dough onto a piece of plastic wrap. Wrap the dough up and put it in the fridge for at least 30 minutes. Or freeze it if you’re impatient.
5. Preheat the oven to 375 degrees. Break the dough into 16 equal pieces and roll them into balls. Place the balls on a cookie sheet and bake for 15 minutes. They don’t spread much, so don’t worry if your cookie sheet seems a little crowded. Enjoy!