Saturday, February 15, 2014

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies - made dough on January 31, 2014 from The Culinary Capers
Whenever you see an oatmeal chocolate chip cookie recipe pop up on my blog, it's safe to think "oh, Oatmeal Chocolate Chip Cookie Rick must be in town." Because you'd be right and I got together with our old group, cookie bags in hand to distribute to all the dinner attendees. And, for Rick's sake, one of those cookies has to be oatmeal chocolate chip.
Thanks to pinterest, it's a simple matter of searching for it across the site, scrolling past picture after picture of every conceivable type of oatmeal chocolate chip cookie, skipping all the ones that have more than the words "oatmeal" and "chocolate chip" in their title with a polite no-thank-you to "gluten free!" "banana" "raisins", "peanut butter" and anything else that deviates from the purity intended for an oatmeal cookie that's got chocolate chips and only chocolate chips in it. I selected this one from The Culinary Capers because a picture says a thousand words and her picture had "yummy" written on it a thousand times over. As a bonus, there's also a great blog post that accompanies the recipe so do click on the recipe title to go to her site and read it.
I did have to break my normal rule for oatmeal chocolate chip cookies that there be more oats than flour in the recipe. Otherwise it's just a chocolate chip cookie with oatmeal in it. But there was only a 1/2 cup difference between the two ingredients so I thought that would be close enough. The batter was thick, as all good oatmeal chocolate chip cookie doughs should be. I made the dough balls fairly big, about the size of golf balls and froze them before I baked them off the night before I needed them. They didn't spread much (always a good sign).
In general, I thought this was a good cookie. Because of the higher amount of flour, it really did seem more like a chocolate chip cookie with oatmeal in it than a true oatmeal chocolate chip cookie. It didn't have as much chewiness from the oats as I would've liked but it's still a good cookie, not too sweet and nicely chubby.
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3 cups old-fashioned rolled oats
1 cup (2 sticks) unsalted butter at room temperature
2 1/4 cups firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 12-ounce package chocolate chips or chunks
  1. Preheat oven to 350 degrees. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Stir in the oats.
  2. In another bowl, using an electric mixer set on medium speed, cream together the 1 cup butter and brown sugar until smooth. Add the eggs one at a time, beating well after each addition. Add the vanilla and mix to combine.
  3. Reduce the speed to low and add the flour-oat mixture in 2 batches, beating well after each addition. You should have a stiff dough. Stir in the chocolate chips.
  4. Grease two baking sheets. Roll golf ball sized lumps of dough between your palms to make a nice little sphere. Place the cookies about 2 inches apart on the baking sheets, and bake for 10-12 minutes, or until the edges are just golden brown, and the middles are not doughy.
  5. Let them sit on the baking sheets for a minute or two (they will keep cooking on the sheets) then transfer them to a wire rack to cool.

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