Friday, January 17, 2014

Maybe The Best Chocolate Chip, Oatmeal Cookies Ever

Last night I was babysitting Little L. She loves to bake with me. She also tests my germ tendencies because she loves to lick everything and is a double-dipper (with licking between dips). I often feel like George Costanza, screaming Serenty now! in my head when that happens. I am getting better though. And I've convinced her that you can't taste the dough after we put the egg in, which... it's hypocritical of me, I know. But I wash my hands after snagging a taste. I guess that's not great justification. 

Moving on.

We decided on Chocolate Chip, Oatmeal Cookies from one of her mother's cookbooks.

1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
pinch of salt 
1/2 cup unsalted, softened butter
1/2 cup white sugar
1/2 cup brown sugar (packed)
1 egg
1/2 teaspoon vanilla
3/4 cup rolled oats
1 cup semi sweet chocolate chips

Combine flour, baking soda, salt and baking powder. Set aside. In a separate bowl cream butter, sugar and egg. Add vanilla. Here's what I find interesting about this recipe - the portions. Other cowboy cookie recipes (as my father calls them) have two sticks of butter, two eggs, a total of a cup and a half of sugar, twice as much flour. But this recipe turned out to be pretty fantastic. 

Add dry ingredients to the wet in small portions. When thoroughly mixed, add oats and chocolate chips. Spoon tablespoon size chunks onto baking sheet and bake about 10 minutes, but I was paying less attention to time and more attention to when they started to brown. Let them cool for a couple of minutes on the baking sheet before you move them to a cooling rack. They will fall in one themselves.

I snapped the following pick, which was quite a feat, between bites from Little L. The outside of the cookie is crisp and the inside chewy. It's so, so good.

Happy Eating!


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