We challenged Kean University student Bridget to make her Chocolate chunk Oatmeal Cookies in a toaster oven for our "Spring Bake" competition.These decadent cookies take the classic combo of oats, brown sugar and cinnamon up a notch with chocolate chips AND chunks -- plus a pinch of salt.
- 1 stick unsalted butter, (1/2 cup) at room temperature
- 3/4 cup brown sugar, light
- 1 egg
- 1 teaspoon vanilla extract, pure
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon, ground
- 1/4 teaspoon salt
- 1 1/2 cups oats, rolled
- 1 cup chocolate chips
- 1 cup chocolate chunks
Preheat oven to 350˚F and position racks in the upper and lower thirds. Line 2 cookie sheets with parchment paper.
Beat butter and sugar until combined, then beat in egg and vanilla until smooth. Mix in flour, baking soda, cinnamon and salt. Mix in oats and chocolate chips and chunks. Drop tablespoonfuls of batter on prepared cookie sheets about 2 inches apart (if baking in a toaster oven, you'll probably need to bake off in several batches depending on the size of your baking sheet and oven). Bake in a toaster oven (or regular oven) until golden and still moist, about 10 minutes. Cool on pans, then store in airtight container.
As this was our Spring "Bake," we gave the winner — actually, both of our college bakers, because they were BOTH so good! — a spring break trip! Both received five nights at the all-inclusive, five-star Iberostar Rose Hall Suites (complete with seven restaurants!) in Montego Bay, Jamaica. (YAS!) Watch the video above to learn more about the amazing vacation locale!