yes, you read that right. this is not a recipe for chocolate chip oatmeal cookies (although i do have a great one written in a notebook somewhere…i should try to dig that out). this is a recipe for chocolate chip cookie oatmeal.
the thing is, we all act like eating cookies for breakfast is crazy, but we all do it anyway. what is cookie crisp, if not mini cookies in a bowl drenched in milk? what is a waffle, if not a puffy, crispy, gridded cookie? what is an omelette, if not a cookie, made of eggs then rolled around a bunch of savory stuffings?
i’ll admit that i may have lost the analogy there, but i’ll never admit defeat on the cookie-flavors-for-breakfast issue! because this breakfast i just made for myself as a wfh-treat is just as much brown sugar and butter and chocolate chips as it is oatmeal, and it is damn good.
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servings
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- 2 cups water
- 1 tsp kosher salt, plus more for sprinkling on top
- 1 cup + 2 tbsp old fashioned oats
- 1/2 tbsp milk
- 2 tbsp brown sugar
- 1/8 tsp vanilla
- 1 tbsp butter
- 1 handful chocolate chips
Ingredients
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- bring water and salt to a boil in a small pan. when water is at a full rolling boil, add in oatmeal and reduce heat to low.
- simmer on low until oatmeal is soft and water is mostly absorbed/evaporated, about 7-10 minutes (depends on how you like your oatmeal, really). when oatmeal is cooked to your satisfaction, remove from heat.
- off heat, mix in butter, brown sugar, and vanilla. add chocolate chips to your taste, and mix until they're just distributed, but not totally melted into the oatmeal. top with a sprinkle of more chocolate chips, and a sprinkle of kosher salt.
- feeds 2 people or 1 kathleen 🙂