Wednesday, December 21, 2016

Chocolate Chip Oatmeal Cookies By Nate

Chocolate Chip Oatmeal Cookies By Nate

We all love the taste and texture of a crisp oatmeal cookie. Some put raisins in theirs, but I prefer chocolate chips. Milk chocolate, even. To this end, my son has perfected a recipe of Oatmeal cookies with milk chocolate chips that adheres to the tenants of a great Oatmeal cookie, which I love. However, I recently decided to set out on a journey the other direction: not to modify Oatmeal cookies with chocolate chips, but to improve the texture and mouthfeel of chocolate chip cookies with Oatmeal. While the difference seems trivial (semantic at best), the results are the crisp, yet chewy, multi-textured big brother of your grandma's favorite chocolate chip cookies.  This recipe makes about three dozen cookies smelling of warm vanilla and sweet cinnamon.  Give them a try, and tell me what you think!


What you'll need:
  • 1 cup softened sweet cream butter
  • 1 cup dark brown sugar
  • 1/2 cup white cane sugar
  • 2 large eggs
  • 1/2 tbsp cinnamon
  • 1 tbsp real vanilla extract
  • 3/4 tsp baking soda
  • 1 tsp kosher salt
  • 2 cups unbleached all purpose flour
  • 2 cups Oatmeal
  • 2 cups milk chocolate chips (I prefer Guittard)

Preparation: preheat oven to 350° F.  In one bowl, mix the "wet" ingredients (those above the first break in the list above). In a second bowl, mix the "dry" ingredients, minus the oats and chips. 

Slowly mix the dry ingredients into the wet ingredients.  When thoroughly mixed, add oats and then chocolate chips in the same manner, roughly one cup at a time. 

Spoon onto non-stick or lightly greased cookie sheets. Bake 8-10 minutes. Transfer to cooling rack after 5 minutes. 

Pro tip: try not to eat all of the dough before you bake it (you know you sneak a little, raw eggs be darned.)