Wednesday, February 25, 2009

Oatmeal Chocolate Chip Cookie Nirvana

God I love these much so that I've had to ban myself from baking any more for awhile, because I can't stop eating them when they're around, and yet I love them too much to give the majority of them away - how selfish of me! How fattening! You'll just have to make your own, and then, you'll see what I mean!

I did a bit of searching for the perfect recipe, and stumbled across this one by searching the web. I found this web site which claims the recipe is a direct re-print of the Cooks Illustrated recipe. I adapted it slightly because I don't like my cookies to be any sweeter than they need to be, so I reduced the amount of sugar. I also added vanilla extract because strangely, their recipe doesn't seem to include it. And, I added walnuts. A few other tips I recommend that weren't included in the original recipe: first, start with your dough very cold before baking - this makes nice chunky cookies, which I happen to love. Second, rotate the cookie sheet halfway through the baking process. This ensures more even baking.

Oatmeal Chocolate-Chip Cookies
(printable recipe)

1 1/2 cups FLOUR
1/2 teaspoon SALT
1/2 teaspoon BAKING POWDER
8 ounces (2 sticks) UNSALTED BUTTER, softened
3/4 cup LIGHT BROWN SUGAR, packed
2 large EGGS
3 cups OATS
1/2 cup coarsely chopped WALNUTS

1. Preaheat oven to 350 degrees, and line two large cookie sheets with parchment paper.

2. Whisk flour, salt and baking powder together in a medium bowl.

3. In a separate bowl, by hand or by mixer, beat butter until creamy. Add sugars and beat the mixture until fluffy, about 3 minutes. Beat in eggs one at a time.

4. Stir dry ingredients into butter-sugar mixture with a wooden spoon or a large rubber spatula. Stir in oats and chocolate chips.

5. Place dough onto parchment-lined cookie sheets by large spoonfuls (about 1 heaping teaspoon each), leaving at least 2 inches between.

6. Bake until cookie edges turn golden brown, 20 to 25 minutes (in my oven, it took 21 minutes exactly, so I rotated the cookies after 10 minutes and then baked for another 11 minutes). Slide cookies (on parchment) onto cooling rack. Let cool, and store in airtight container.

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