This is a classic. A cookie recipe that every household has on hand; the ingredients are always stocked in the pantry, easy to whip out when company's coming. I tried this recipe today and it was a hit with my family. It made lots (not like they'll last long...) but I'm sure they would freeze well if you wanted to save them for later.
A couple tips..
-I left the cinnamon out. I just wanted to taste the oats and chocolate :) Don't get me wrong! I LOVE cinnamon, but in this cookie I just wanted the classic taste.
-I did half the amount of chocolate chips. There was still PLENTY of chocolate in each cookie, so no need to go overboard unless you have a SERIOUS chocolate craving.
-Use sea salt if you have it! It balances the sweetness of the chocolate so nicely!
Check it out:
INGREDIENTS
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp ground cinnamon optional
1/2 tsp sea salt
1 cup unsalted butter room temperature
1 cup light brown sugar packed
1/4 cup granulated sugar
2 large eggs room temperature
2 tsp vanilla
3 cups rolled oats
2 cups semi-sweet chocolate chips
INSTRUCTIONS
In a medium bowl, whisk flour, cinnamon, baking soda, and salt. Set aside.
In the bowl of an electric mixer, beat butter and sugars on med-high until pale and fluffy (approx. 3 minutes).
Add eggs one at a time, fully incorporating after each addition, and beat on high for 1 minute. Add vanilla.
Turn mixer to low and add flour mixture, mix until combined.
Add oats and chocolate chips. Mix until just combined.
Chill dough in the fridge for an hour (optional, but yields better results).
Preheat oven to 350F and line a baking sheet with parchment or a Silpat.
Using a small cookie scoop, place cookies on baking sheet 2" apart. I did 11 cookies per sheet.
Bake for 10mins or until edges are lightly browned but center is still soft and unset.
Cool for 5 minutes on baking sheet, then transfer to cooling rack to cool completely.
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