I wasn’t really sure whether to call these cookies, or scones. They taste like scones, but they look like cookies. I thought about doing something clever and combining the words “scones” and “cookies” into “skookies” or “cookones” or something, but that would just be too weird even for me. So, I’ll just give you the recipe, and let you decide for yourself whether they’re cookies, scones, or whatever!
Oatmeal Chocolate Chip Scone-Cookies
- 1/2 cup flour
- 4 tbsp sugar
- 1 tsp baking powder
- 2 1/2 tbsp Earth Balance buttery spread (or any other butter or margarine)
- 2 tbsp milk
- 1/2 tsp vanilla
- 1 packet Quaker chocolate chip flavored instant oatmeal
- Optional: a handful of extra chocolate chips (since there aren’t really that many in the oatmeal)
Preheat oven to 350 F. Grease a cookie sheet with cooking spray.
Mix flour, sugar, and baking powder in a medium bowl. Add the butter or margarine and mix with a fork. Pour in milk and vanilla. (At this point, I added an extra little drizzle of water to moisten the batter and make it easier to mix the butter in and everything.)
Add the dry instant oatmeal and extra chocolate chips and mix them in. You may need to add more water at this point. (I did, and then it was super wet and loose, so I mixed in just a few spoonfuls of extra flour. Just try to reach a consistency in the batter where you can spoon it onto the cookie sheet. Don’t worry if it seems watery.)
Spoon batter onto cookie sheet in four equal blobs. Bake for 10 – 12 minutes or until edges are golden brown. Serve slightly warm with a glass of milk!
(Note: I’m sorry this recipe is so ambiguous. I just tried to go with my gut while I was preparing the batter, and it’s hard to quantify exactly how much flour and water I added.)