The local strawberry season will soon be here in Eastern Massachusetts — Some of the PYO places are already opening this weekend, though I suspect that it will be at least another 10 days (hopefully even 2 weeks) for my planning purposes, before they are at peak.In the meantime, I found two types of “unique” baking chips — strawberry chips and cream cheese chips, so I invented these Strawberry Cheesecake Chip Oatmeal Cookies. Almost even healthy! Definitely have some strawberry flavor and are small enough for a quick two bite snack.
Ingredients
1 1/2 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 cups old fashioned oats
1/2 cup strawberry chips
1/2 cup Hershey’s cream cheese-flavored chips
Directions
Preheat oven to 375F. Prepare baking sheets with silpat or parchment paper.
In medium bowl, whisk together flour, baking soda, and salt. In the mixing bowl of your stand mixer fitted with the paddle attachment, beat together the butter, sugar, brown sugar, eggs, and vanilla. Add the flour, baking soda, and salt, and mix until just combined. Using a rubber spatula, fold in the oats, and the cream cheese and strawberry chips.
Using a cookie scoop, scoop dough onto prepared baking sheets. Bake for about 9-11 minutes, or until edges or golden brown. Cool on cookie sheet for 5 minutes before removing to a wire rack to cool completely.
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