Tuesday, October 9, 2012

Yummy Cookies!

Brad, Amy and boys headed north to visit with Neil and his family in Elk Grove today. I had a little bit of time to myself so I decided to bake some cookies for their return. I tried this amazing recipe posted on Our Best Bites on Monday...super yummy. I've been trying various chocolate chip oatmeal cookies for years, in hopes of finding a really good great one. I finally did! I am so grateful I did and I know they are going to love them...especially Pat.

If you are interested in making them go to ourbestbites.com ...you're gonna love them! (I chose to not make them giant, just because!)

Just to make it easier for you, here is the recipe. :)

Giant Oatmeal Chocolate Chip Cookies
Recipe from The Best Bake Sale Cookbook
1 cup (2 sticks) butter
1 cup dark brown sugar
1/2 cup white sugar
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
2 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife (very high altitudes may want to try adding 2 additional tablespoons of flour)
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt (or 3/4 teaspoon table salt)
3 cups (or 18 ounces) chocolate chips (I used the big Ghirardelli milk chocolate chips and don’t think I wouldn’t be above using those chocolate chunks you can get in the baking aisle…)
Preheat oven to 325. If desired, line baking sheets with parchment paper or silicone mats.
Beat the softened butter, sugar, and brown sugar with an electric mixer until light and fluffy. Add the egg, egg yolk, and vanilla and mix until combined.
In a separate bowl, combine the dry ingredients (except the chocolate chips). Add to the butter/sugar/egg mixture and mix until combined. Add the chocolate chips and mix until just combined.
Using a 1/4 cup ice cream scoop, drop the dough by the scoopful onto the prepared baking sheets. You should be able to get about 6 cookies per sheet. Bake in the preheated oven for 12-15 minutes or until they begin to turn light brown around the edges. Remove from the oven and cool for 5 minutes and then transfer to a wire cooling rack and cool completely (or don’t…no shame…) Makes 18 giant cookies. If you’re feeling more modest, you can always use a smaller cookie scoop.

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