Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies and chips featured with my handbuilt and wheel thrown ceramic dish and mug

Lucy angling for a cookie.

Rolling Out The Recipes:

Searching for a cookie to add to our Thanksgiving Day feast led to this recipe from Joy the Baker http://joythebaker.com/2011/12/oatmeal-walnut-cocoa-nib-cookies/.  I only included chocolate chips (and not walnuts or cocoa nibs) in my version.  After an official taste test (by son, his friend, one daughter and hubby), it got a thumbs up.  Happy baking, hon!

Oatmeal Chocolate Chip Cookies

1 cup (2 sticks) unsalted butter or margarine, softened

1 cup granulated sugar

1 cup brown sugar, packed

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4  teaspoon salt

2 1/2 cups oats

1 cup semisweet chocolate chips

Place racks in center and upper third of oven and preheat to 350 degrees F. Line two baking sheets with parchment paper and set aside.

Mix butter and eggs with an electric mixer fitted with a paddle attachment. Beat on medium speed until the mixture is light and fluffy, about 3 to 5 minutes. Beat in eggs one at a time, beating for one minute on medium speed between each addition. Beat in vanilla extract.

In another bowl, combine flour, baking powder, baking soda and salt. Mix by hand. Add flour mixture all at once to butter and egg mixture. Beat on low speed until the mixture just comes together.

Add oats and chocolate chips. Use a spatula to finish incorporating the mixture by hand. Mix together until no flour bits remain and everything is well mixed together.

Scoop tablespoons full of dough onto prepared baking sheets. The recipe I used said the cookies would bake in 10 to 13 minutes but mine took about 20 minutes to bake. They are done when the top is a toasted brown color. After removing from oven, allow to cool for 5 minutes before removing to a wire rack to cool completely.

Unbaked cookie dough may be left in fridge for about a week and freezer for over a month.

Yield:  about 2 1/2 dozen cookies

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