Oatmeal chocolate chip cookies
10:32 AM
Today, I am back to baking. I'll admit it. It's been a while. I've been on a frozen fruit and whipped cream kick lately, plus it's been rather warm and the oven pretty much bakes us out of this little abode. Anyhow, this morning is cool and grey. A perfect bake day.
We love these cookies. A bit crispy, a little salty, and sweet chocolatey goodness. This recipe makes about 4 dozen plus, depending on the size of your cookies. I like to bake off two full sheets. I roll the rest of the dough into neat little balls and pop them in the freezer in an airtight container. Then, next time you want warm cookies, they are at your fingertips. Your frozen dough can be popped right into the oven. Just add a couple minutes to your bake time. Great for last minute guests too!
Oatmeal Chocolate Chip Cookies
Yeild: about 4 dozen
Ingredients:
1 cup packed light-brown sugar
1 cup granulated sugar
1/2 pound (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon pure vanilla extract
3 cups rolled oats
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup teff or wheat germ (we love teff and tend to stick with that)
1 1/2 tsp cinnamon
12 ounces good-quality chocolate, chopped into chunks
coarse sea salt (optional but recommended)
Method:
Heat oven to 350 degrees.
Combine the brown sugar, granulated sugar, and butter in an electric mixer fitted with the paddle attachment. Starting with the mixer on low speed and increasing until it is on medium, beat until the mixture is creamy and fluffy, about 5 minutes. Add the eggs and the vanilla extract, then scrape the sides of the bowl with a rubber spatula, and mix to combine.
Add in the rolled oats, flour, baking soda, baking powder, teff or wheat germ one at a time. Mix on low speed to combine. Once incorporated, remove the bowl from mixer stand, and stir in chocolate chunks.
Line the baking pans with parchment paper or lightly spray with oil. Use a large (2 1/2 ounce) or small (1 1/4 ounce) ice-cream scoop to form balls of dough. Place the balls of dough about 4 inches apart on baking pans. Flaten slightly. Sprinkle with coarse sea salt.
Bake until golden and just set, about 18 minutes for large cookies and 14 minutes for small cookies. Remove from oven; let cool on pan 4 to 5 minutes before transferring to a cooling rack.
Serve with a big glass of cold milk and enjoy!
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