Saturday, September 13, 2008

Oatmeal Chocolate Chip Cookies

This is mainly just a way of me keeping track of the few recipes I have so that the next time I switch computers they don't all vanish.

Oatmeal Chocolate Chip Cookies
Preheat oven to 375 degrees F

Ingredients:
1 stick (1/2 cup) butter
1/2 cup brown sugar
1/4 cup white sugar

1 egg
1/2 teaspoon vanilla

1 cup flour, scooped
1/2 cup oats (Quaker oats work fine)
1/2 teaspoon baking soda
1/2 teaspoon salt

1 cup (or more) chocolate chips

This is just a variant on Nestle's Toll House cookies, but with oatmeal and half the batch size. We don't eat cookies fast enough around here to make full batches.

Melt the butter in the microwave then mix the sugar and brown sugar in so it dissolves. Dissolving the sugar like this makes for a more "cake-y" cookie. For thinner, crispier cookies let the butter get to room temperature by leaving it out.

Then mix in the egg and vanilla.

Then add flour, oats, baking soda and salt. You can simply scoop the flour for this (which packs it down tighter, thus giving you a little more) instead of having to do the annoying scoop then measure into a separate cup thing.

Add in the chocolate chips after you've gotten the dough nicely mixed.

Bake 10-12 minutes

I highly recommend parchment paper when cooking -- just tear off a sheet and lay it on the pan. The cookies cook more evenly, don't stick, and the pan doesn't need to be cleaned.

Since I'm pretty much the only cookie-eater in the house I'll only use about one third the first night (enough for 6-8 cookies) then split the remaining dough into two batches and put them in little plastic containers to use at a later day.

1 comment:

Laura Reyna said...

We recently moved into a new house & I now have an oven after not having one for about 2 yrs. I'm baking up a cookie storm. They are tastier & cheaper than store bought.

I use the exact same recipe as you have here-- tho I don't put as many choc chips in. I don't like the chips to overwhelm the dough.

I like my cookies chewy so will try your melting the sugar in the butter trick.

I've also read putting a little exra butter in, cooking them at a slightly lower temp, & taking them out just as they turn golden (no ever cooking) helps them stay moist. I do all this.

Thanks. :-)