OK, I can't help but to go over the top with my recipes. I know I am wreckless and ambitious, a dangerous combination, but I make it work for me. This cupboard raid turned up something that will remain in my recipe book forever. Here's where I started: http://allrecipes.com/recipe/chocolate-oatmeal-cookies/The only thing I did differently was substitute a blended banana for the egg, added a teaspoon of honey, a handful of crushed cashews and a hint of fresh ground nutmeg. Everything else was exactly to this recipe. In less than a half hour and for under $6 I made 2 dozen delectable treats that had the house hovering and waiting the last few minutes of baking. I love how food is so communal! Try keeping these around at your house. I dare you!
Feel free to get creative with the extra dry ingredients like almonds or raisins. You can substitute coconut oil for butter if you want to go vegan. For gluten-free you might try mostly rice flour, a little tapioca starch and baking soda only in place of baking powder. And as always, test one cookie before baking off the rest. This will tell you if you need to adjust the dough at all. Sometimes it's too wet and I add a tiny bit of flour to stiffen it up. Also feel free to use pastry flour, whole wheat and/or all purpose flour in any blend you want. If you want soft, chewy cookies bake for 10-11 minutes, for crunchier bake for 13-14 minutes.
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