oatmeal chocolate chip cookies
Chocolate chip cookies are, in most people’s minds, the quintessential cookie. A classic. A staple. THE go-to. Beloved by babies and adults alike. How can it be made better? Dare it be fussed with? The answer is yes. These are up there with my favorite cookies I’ve EVER made. They’re that good. I think I prefer them to a traditional chocolate chip cookie.
You should know that I LOVE oatmeal cookies. Raisins are great when the mood strikes (some people have an aversion, I know), but you know what’s just as nice? Chocolate. So, a huge thank you to whoever decided to try this combo once upon a time. Brilliant. Genius. And you know what? You have the power to be brilliant in the kitchen too. If you’re feeling it, play around. If not, it’s okay to just follow a recipe. And you won’t go wrong with this one. The oats keep the cookies nice a soft, while still having a little crisp to the edges. Perfection.
oatmeal chocolate chip cookies
yield: 14 medium sized cookies
½ cup (1 stick, 113 g) unsalted butter, room temperature
½ cup (106 g) light brown sugar
¼ cup (50 g) granulated sugar
1 egg
½ Tb. vanilla extract
1 cup (125 g) flour
½ cup (50 g) rolled/old fashioned oats
½ tsp. baking powder
½ tsp. baking soda
heaping ½ tsp. Kosher salt
¾ cup (127 g) chocolate chips (I used Ghiradelli bittersweet)
1 oz. or scant ¼ cup (30 g) chopped chocolate (I used Guittard 70%)
In the bowl of a stand mixer with the paddle attachment, add butter and sugars and mix on low speed until light and fluffy, 3-4 minutes. Scrape down the bowl as needed and add one egg. Mix until combined. Scrape down bowl again and add vanilla. Mix well.
With the mixer off, add all of the dry ingredients at once and mix on low just until you can’t see any flour. Add your chocolate chips and chopped chocolate to the bowl and mix on low or fold in by hand. At this point, you can scoop the dough into balls, store in a zip top bag and freeze them, or continue on to make sooner. Bake straight from the freezer, adding about 3 minutes onto the total bake time. Refrigerate dough for at least 30 minutes, or up to two days.
Preheat your oven to 325 F (170 C). With a #40 scoop (about 2 Tb.), portion dough onto a baking sheet lined with a silicone mat or parchment paper. (A nonstick pan will work as well.) Bake for 12 minutes, until the edges just start to brown and the centers look soft and fairly pale. (You want them to look underbaked. They will continue to bake while they cool on the sheet.) Remove from the oven and allow the cookies to cool on the sheet for 5 minutes, then transfer to a cooling rack. Repeat with the rest of the cookies. Store airtight for 3-4 days.
