There are some who say the ultimate sweet treat is cookies and milk. Make the cookie crispy rich with the perfect amount of old fashioned oatmeal, bittersweet and milk chocolate chips and you have the oatmeal chocolate chip cookie that dreams are made of. Bake with the best chocolate chips you can find or be creative and chop a bar of good chocolate into coarse chunks.
| OATMEAL CHOCOLATE CHIP COOKIES | Print |
: cookie
Cuisine: baking
: Mrs Butterfingers
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:
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: 28
Gorgeous, high addictive cookie with a crisp texture, overtones of caramel and a strong presence of chocolate. Indulge it as a breakfast cookie.
Ingredients
- 120g (1 cup) unbleached all purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon powder
- ½ tsp fine sea salt
- 115g (1/2 cup ) unsalted butter room temperature (the butter indents when pressed with your finger) Soft butter is important.
- 100g (1/2 cup) granulated sugar
- 109g (1/2 cup) packed light brown sugar
- 1 large egg (60g) at room temperature
- 1 tsp vanilla extract
- 123g (1⅓ cup plus 1 tbsp) rolled oats (slow cooking old fashioned type)
- 85g (1/2 cup) bittersweet chocolate chips or chunks
- 85g (1/2 cups) milk chocolate chips or chunks
Instructions
- Heat oven to 350F at least 15 minutes before you start mixing your dough
- Line baking sheets with parchment paper
- Combine the dry ingredients, flour, baking soda, baking powder,cinnamon and salt into a bowl and whisk to combine. Set aside.
- Using stand mixture with paddle attachment beat the butter and sugars until light and fluffy. This may take 5 minutes or more. This is a crucial step to give you light and crisp cookies.
- Add your sugars and beat well.
- Add the eggs one at a time and then the vanilla.
- Gradually add dry ingredients in 2-3 additions with the mixer on low speed. Mix just until combined.
- Combine the oats and chocolate and add them to the dough with mixer on low speed, mixing just until well distributed.
- Using your smallest size (cookie, ice cream) scoop or a fat tablespoon size arrange the dough on the cookie sheet about 2 inches apart. Do not press the dough flat. This recipe makes 28 cookies.
- Bake for 12 to 15 minutes . One sheet at a time turning the sheet half way through the baking. The edges of the cookie should be golden brown.
- Cool the cookies on the sheet long enough for them to retain their shape
- This recipe can be doubled if you have a heavy duty stand mixer
- (chef note - raisins (75g) can be used in place of ½ cup of chocolate
