Thursday, September 30, 2010
Oatmeal Chocolate Chip Cookies
I have a confession to make. I’ve been sitting on the recipe for these cookies for a year now. A YEAR! I didn’t mean to keep it a secret from you, I promise. But, the thing is, I created the recipe for my husband and now every time I make these cookies he eats them before I get the chance to take a photo (unless you count a blurred photo of the cookie in his hand with a bite out of it already).
As I said, I created the recipe for Brian. It started, first, after I tried the ever-popular Alton Brown The Chewy. For Brian, no cookie is better than a chewy cookie. So we had high hopes for The Chewy. Then we tried it. And, friends, that cookie? Was not chewy. It was fluffy. It was more chewy than, say, Tollhouse. But compared to some of the other cookies we have made in the past? Chewy it wasn’t.
So I set off on a mission. I started asking “Ok, so if you were to eat the perfect cookie, what would it be? For starters, he said, it would be chocolate chip. With oatmeal. Because oatmeal is, you know, chewy. Beyond that he didn’t really have anything in mind. So I started thinking about all my favorite traditional chocolate chip cookies and decided to start throwing elements of each of them into a cookie recipe and see what happened.
I started adding ingredients in small increments and increasing and altering them by how the dough looked and felt, writing down everything I did along the way on an old scrap envelope (which to this day is hanging on my fridge in lieu of an actual recipe card). Finally, the first taste test. Raw cookie dough, in my opinion, says everything about the cookie itself. So I took a tiny spoonful of it to Brian to test. He took a bite. He closed his eyes. He opened them and fixed me with an intense stare and said “Where’s the bowl? I’m not finished here”.
In that moment, my perfect cookie was born. And with the first batch, at that!
Laura’s Oatmeal Chocolate Chip Cookies
1 cup unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs, at room temperature
1 Tablespoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups raw rolled oats
1 cup semi-sweet chocolate chips
1 cup chopped walnuts (optional)
Pre-heat oven to 350. Line cookie sheets with parchment paper and set aside.
In the bowl of an electric mixer beat together the butter and sugars until fluffy, about 2 minutes. Beat the eggs, one at a time, mixing until incorporated. Mix in the vanilla extract.
In a medium bowl mix the flour, baking soda, salt and rolled oats.
With the mixer on low speed slowly add in the flour ingredients, mixing until just combined. Gently fold in the nuts & chocolate chips.
Scoop the dough onto a parchment lined cookie sheet and bake until slightly golden, about 12-13 minutes. Cool on a wire cooling rack.
Source: An Original Laura’s Recipe Collection recipe
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