Chocolate chip oatmeal cookies
bbq or any day
Hello - I’ve been away from the newsletter for some weeks since we’ve been super busy, but I’m excited to share a recipe today for chocolate chip oatmeal cookies by King Arthur Baking!
Mine turned out light, chewy, soft, and doughy in the best way. I made them with lots of chocolate. They were a hit. The oatmeal gave the cookies a more satisfying taste and texture, while still being light.
Give them a try, subscribe to this newsletter for baking inspiration and more, and please share!
1 cup unsalted butter, room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 whole egg and 1 egg yolk, room temperature
1 tablespoon vanilla extract
2 cups all-purpose flour
1 cup rolled oats (old-fashioned or quick-cooking)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt or 3/4 teaspoon table salt
chocolate chips —> recipe calls for 3 cups of semi-sweet chocolate chips; I used about 3 cups of dark chocolate chunks and semi-sweet chocolate chips - so good!
1. Preheat oven to 325F. Line with parchment paper or grease with butter several baking sheets. I used two large insulated, rimless cookie sheets, greased; I filled each once and then re-used one for the last partial tray of remaining cookies.
2. Add the butter (broken into several pieces) and sugars to a large mixing bowl.
Mash them together with a fork a bit to start the combining process.
Then, beat with an electric handheld mixer until smooth.
3. Beat in the egg, egg yolk, and vanilla.
4. In a separate bowl, whisk together flour, oats, baking powder, baking soda, and salt; once combined, add to the butter mixture.
5. Mix until everything is incorporated, scraping the bottom and sides of the bowl as necessary. I first mixed everything together with a rubber spatula until mostly combined, and then I beat it a little more with the hand mixer to combine more fully.
6. Stir in chocolate chips.
7. I used a small ice cream scoop (probably about 1 tablespoon) to portion out the cookies. King Arthur Baking suggests a muffin scoop (1/4 cup) for 20 large, palm-sized cookies; a tablespoon cookie scoop (4 teaspoons) for 50 medium (2 3/4-inch to 3-inch) cookies; and a teaspoon cookie scoop (2 teaspoons) for 100 small (2 1/2-inch) cookies. Scoop the dough onto prepared baking sheets, leaving about 1 1/2 to 2 inches of space between cookies (ideally).
9. Bake for 12 to 17 minutes, according to the recipe, until cookies are lightly golden brown with slightly darker edges but still a bit shiny in the middle. They will cook a bit more as they cool on the pan. In my oven, baking took about 16 minutes.
10. Remove cookies from oven and transfer them to cooling racks as soon as they are cool enough to handle.
Thanks for reading! Subscribe now; like, comment, and share; and bake along!