Oatmeal Chocolate Chips

Oatmeal Chocolate Chips - made dough July 19, 2013 from Rosie’s Chocolate-Packed, Jam-Filled, Butter-Rich,No-Holds-Barred Cookie Book by Judy Rosenberg

In case you haven't noticed, I've been trying to use recipes from my baking books more often instead of salivating over the ones I pin from pinterest.  I've also been fixated on the baking books from Rosie's Bakery and thumbing through the simpler ones for cookie doughs I can stockpile in my freezer and bake off as I meet with friends.

One of Rosie's recipes for oatmeal cookies fit the bill.  I made the dough and instead of freezing right away like I normally do, I portioned these into dough balls and refrigerated them overnight instead.  I'd read that it's good to do that with oatmeal cookies to give the oats time to absorb the liquid in the dough.  After chilling overnight, I moved the dough balls into the freezer then baked them off a few days later.

I was a little concerned in the baking as by the time the middles weren't raw or doughy-looking, the entire cookie was almost golden brown and I was afraid they had been overbaked or baked until "done" rather than underdone.  But it actually worked out okay because the cookie was still soft and moist.  I don't know if chilling overnight before freezing was a factor but this was a good cookie.  It doesn't have a spice such as cinnamon or nutmeg like some oatmeal cookies do but I liked its simple straightforwardness - a good, chewy oatmeal cookie with chocolate chips.

1 ¼ cups all-purpose flour

6 tablespoons whole wheat flour

1 teaspoon baking soda

1 teaspoon salt

1 ¼ cups (2 ½ sticks) unsalted butter, room temperature

1 ¼ cups light brown sugar, lightly packed

½ cup granulated sugar

2 teaspoons pure vanilla extract

2 large eggs

2 tablespoons milk

2 ¼ cups quick oats

8 ounces (1 ¼ cups) semisweet chocolate chips

1. Preheat the oven to 375°F.  Line several baking sheets with parchment paper.
2. Sift both flours, baking soda and salt together into a small bowl and set aside.
3. Using an electric mixer on medium-high speed, cream the butter, both sugars and vanilla together until light and fluffy, 1 ½ minutes.  Scrape down the bowl with a rubber spatula to keep mixture even-textured as needed.
4. Add 1 egg and beat at medium speed for 10 seconds.  Scrape the bowl and add the second egg and milk.  Beat on medium speed until blended, 10 seconds.  Scrape the bowl.
5. Add the flour mixture and mix on low speed until almost blended.
6. Add the oats and blend on medium speed for 10 seconds.  Scrape the bowl and add the chocolate chips; blend on low speed for 10 to 15 seconds until incorporated.
7. Drop the cookies by generously rounded tablespoons 2 inches apart on the prepared baking sheets.  Bake until the edges are golden and the centers are lighter in color and just set, 14 to 16 minutes.  Cool them on the baking sheets.