Chewy Oatmeal Chocolate Chip Cookies from Kroll's Korner

Chewy Oatmeal Chocolate Chip Cookies - made dough May 28, 2023 from Kroll's Korner 

1 cup all-purpose flour

3/4 cup cake flour

2 cups old-fashioned rolled oats

1 teaspoon cornstarch

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup cold, unsalted butter, cubed

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 tablespoon molasses

1 large egg

1 large egg yolk

1 teaspoon vanilla extract

2 cups milk chocolate chips

Glaze

1 cup confectioners' sugar

1 1/2 tablespoons milk

1 teaspoon vanilla extract

1. Preheat oven to 400 degrees F. Line baking sheets with parchment paper.
2. In a large bowl, whisk together all-purpose flour, cake flour, rolled oats, cornstarch, cinnamon, nutmeg, baking soda, baking powder and salt; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat cold, cubed butter for 30 seconds. Add brown sugar and beat for 30 seconds. Add granulated sugar and beat until incorporated.
4. Add egg, egg yolk, molasses and vanilla extract; beat until combined, scraping down sides and bottom of bowl to keep mixture even textured.
5. With the mixer on low speed, add dry ingredients in 3-4 additions, beating until just combined after each addition.
6. Portion dough into 6-7 large dough balls. Flatten slightly and evenly space on baking sheets.
7. Bake cookies for 9-11 minutes. Let rest on baking sheet for 15 minutes then transfer to wire rack to cool completely.
8. Glaze: whisk confectioners' sugar, milk and vanilla extract until combined. Drizzle over cooled cookies.

I didn't make these the way they were supposed to be made so I'm doing them a disservice by saying I didn't like them as much as I had hoped. They were still good but they didn't stand out.

For one thing, I didn't make them as big as Kroll's Korner did since I was shipping out for military care packages and I went for quantity (smaller size to stretch out the number of cookies I could get from the batch). And for another thing, I also didn't glaze them like you're supposed to since the glaze wouldn't have survived the mailing time and desert country temps. A glaze would've added a bit more sweetness and a nice contrast to the heartiness of the oats.

The flavor was good, although I could taste the molasses in the first bite. Which I normally wouldn't mind but for some reason, I wasn't feeling it this time. And that's odd because my new favorite recipe for oatmeal cookies (skip the raisins, sub in chocolate chips) from Sally's Baking Addiction also has a tablespoon of molasses and I didn't mind it in there.

These cookies do not spread at all so shape the dough balls the way you want the final cookie to look. Mine turned out like little mounds of cookie and that's fine except a little harder to package. I should've gone with mini hockey pucks for the dough balls. 

When you bake with old-fashioned oats, I recommend chilling the dough balls overnight in the refrigerator before freezing or baking. It gives the liquid in the dough more time to soften the oats and the flavor to develop.