Best Chocolate Chip Oatmeal Cookies
April 17, 2007
Is there any felicity superior to chewy chocolate chip oatmeal cookies? I think not. The difficult thing is living in a place where nothing rises: breads, cakes, and your chocolate chip cookies (they just flatten out real ugly and turn crispy). Searching for the holy grail of cookies, I think I found what I was looking for once again in Once Upon a Tart's cookbook. The recipe is actually a modification of their chocolate chip cookies, but the principle remains the same for churning out chewy cookies: beat that butter and sugar like your shakin' your money maker! The "key" to making cookies that don't have the texture of cds is to cream the butter and sugar at least five minutes. With that, let's get to it.
You will need:
- 2 sticks of unsalted REAL butter, room temperature
- 1/2 c sugar
- 1 c packed brown sugar
- 2 large eggs
- 1 tsp vanilla
- 2 c flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 c rolled oats
- 1 1/2 c bitter sweet chocolate chips
- 1 c chopped walnuts
Heat oven to 350 degrees
Step One: In a large mixing bowl, beat the butter and granulated sugar for 5 minutes on high speed. Add the brown sugar and beat another 4 minutes. On a lower speed, mix in one egg at a time and then vanilla.
Step Two: In a separate bowl, whisk flour, baking soda and salt together. Using a wooden spoon or spatula, add these ingredients into the wet ingredients, completely incorporating them. Add the oatmeal, chocolate chips and walnuts at the end.
Step Three: Using a 1/3 c scooper, plop the cookies on a greased cookie sheet and bake for 12-15 minutes or until the centers stop shining (the dough is cooked then). Remove promptly and cool. EAT THEM UP.
