Tuesday, March 8, 2011

Oatmeal Chocolate Chip Cookies

These are a wonderful basic comfort food kind of cookie.  I really like my oatmeal cookies with cinnamon & raisins but I decided to try them with chocolate chips this time.  They were wonderful.  I really love the thickness of this cookie.  They are thick & chewy but the edges have a really nice crunch to them.  I used a scoop to make all of my cookies even size. I made some pretty small cookies & also some really large ones.  I liked the texture of the large cookies better. The small ones baked up more cake like but the large cookies had the crunchy edges & the chewy center.  I think I would have liked a mixture of milk chocolate & semi sweet chocolate chips but all I had was the semi sweet so I went with those. 
The only change I made was adding a teaspoon of vanilla extract. I'm always amazed by how many baking recipes do not include vanilla.  I think almost everything is better with vanilla extract added and these definitely were.

If you are looking for a good thick oatmeal cookie recipe - try this one! And if you don't want the chocolate chips in them, then add raisins & cinnamon instead or nothing at all. Plain oatmeal cookies are awesome as well.  With a full 2 cubes of butter in this recipe, they are plenty tasty! 

Oatmeal Chocolate-Chip Cookies
From Baking Illustrated

1 1/2 cups FLOUR

1/2 teaspoon SALT

1/2 teaspoon BAKING POWDER

8 ounces (2 sticks) UNSALTED BUTTER, softened

1 cup LIGHT BROWN SUGAR, packed


2 large EGGS

3 cups OATS


(I added a teaspoon of vanilla extract)

1. Preaheat oven to 350 degrees, and line two large cookie sheets with parchment paper.

2. Whisk flour, salt and baking powder together in a medium bowl.

3. In a separate bowl, by hand or by mixer, beat butter until creamy. Add sugars and beat the mixture until fluffy, about 3 minutes. Beat in eggs one at a time.

4. Stir dry ingredients into butter-sugar mixture with a wooden spoon or a large rubber spatula. Stir in oats and chocolate chips.

5. Place dough onto parchment-lined cookie sheets by large spoonfuls (about 2 tablespoons each), leaving at least 2 inches between.

6. Bake until cookie edges turn golden brown, 20 to 25 minutes. Slide cookies (on parchment) onto cooling rack. Let cool, and store in airtight container.


Dutch donut girl said...

Believe it or not, I've never made oatmeal cookies before. These look yummy, especially with the chocolate chips.
Thank you for the recipe.

kitchen flavours said...

This looks good. I am not baking cookies often enough, should really change that. I love oatmeal in cookies! Thanks for sharing.

Anonymous said...

This is one of my favorite cookies :) Yours look so, so good!