Recipe: Hagrid's rock cakes

I deliberately didn't follow the directions for the oatmeal chocolate chip cookies I made yesterday.  The dough ended up very dry, and when I pulled the cookies out of the oven I instantly thought "Hagrid's rock cakes."  In the Harry Potter book series the gamekeeper Hagrid makes notoriously inedible food-- I think that Ron almost chips his tooth trying to eat a scone.  The cookies I made ended up much softer than they look, but they're still really ugly and I suspect that as they get more stale they will really live up to their namesake.  It's all the oats that make the cookies look very hostile and suspicious, but also the oats are soft and add a lot of nutrional content.

Ingredients:
8      tablespoons (one stick) unsalted butter, at room temperature
1/2   cup dark brown sugar, packed
1      large egg
1/4   cup milk ( I used soy)
1      teaspoon vanilla extract
1      small jar of pureed vegetable baby food (I used green pea puree)

1.25cups+1 tablespoon all-purpose flour
1        teaspoon baking soda
1        teaspoon salt
1        teaspoon ground cinnamon
3        cups oat (the quick start kind, I think)
1        cup of chocolate chips (can subsitute with raisins or dried cranberries)

Prep work (useful but not necessarily)
- whisk together the egg, milk, and vanilla extract
- sift together 1.25 cups of flour, the baking soda, salt, and cinnamon
- sprinkle 1 tablespoon flour on the chocolate chips and stir (this helps to combine the chips with the batter, to keep it from all sinking to the bottom)
Directions:
Preheat oven to 350 degrees Fahrenheit and line cookie sheets with parchment paper (aluminum foil is okay)
1.  Use a wooden spoon to smoosh the butter so that it's uniformly smooth and creamy-looking
2.  Add sugar and stir until uniformly mixed in.
3.  Add egg, milk, vanilla extract mixture slowly, while stirring
4.  Add vegetable puree
5.  Gradually add flour mixture; stir
6.  Gradually add oats
7.  Add chocolate chips, stop stiring when everything looks well-combined
8.  Drop heaping tablespoons of dough onto the cookie sheets, press down to flatten out the dough ball and leave about an inch between the scoops of dough.  Cookies won't puff up too much.
9.  Bake for 12 minutes or until the cookies are golden-brown on the outside.  Let cool at least 5 minutes before consuming.