Oatmeal Chocolate Chip Cookie recipe!
I finally believe I have perfected this recipe. I started with one from the N&O site, originally from La Farm bakery. But it didn't work. It was too thin, spread too much; I think whatever modifications they made to their bulk recipe didn't work so well. Oh, they originally had raisins in them instead (1 cup, added before the flour step) but raisins are ick, so I haven't tried my modifications with those, but if you prefer, feel free. Anyway, I tinkered with it over several batches and I think it's pretty much as good as I can make it now. So...
Oatmeal Chocolate Chip Cookies
2.75 cups quick oats, divided
1 cup (2 sticks) butter, softened
1 cup light brown sugar
1 cup granulated sugar
1 tsp salt
1 tsp baking soda
3 eggs
1 tbsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
1.5 cups chocolate chips
Preheat oven to 375 degrees. Line baking pans with parchment paper.
Process 1.25 cups of oats in a food processor to the consistency of flour. Set aside.
Using an electric mixer and stopping often to scrape down the sides of the bowl, cream the butter together with the brown sugar, granulated sugar, salt, and baking soda until light and smooth. (This part can take a while.)
In a separate bowl, whip the eggs with the vanilla. Gradually add the egg mixture to the butter-sugar mixture in 3 batches, stopping between additions to scrape down the sides of the bowl.
With the machine on low speed, add the flour and baking powder. Gradually add the oat flour and oats with the machine on low speed until combined. Then add the chocolate chips and blend on low until mixed.
Drop the dough by heaping tablespoonful onto the parchment-lined cookie sheets, spacing them 3 inches apart. Bake until lightly browned on top and almost firm when lightly pressed in the center, 10-14 minutes. Allow cookies to cool on the parchment until they start to firm up, then transfer to a wire rack to finish cooling.
I roll these up in little balls and freeze them on wax paper, then put them in ziplock bags so we can have them warm from the oven whenever we want.
Oatmeal Chocolate Chip Cookies
2.75 cups quick oats, divided
1 cup (2 sticks) butter, softened
1 cup light brown sugar
1 cup granulated sugar
1 tsp salt
1 tsp baking soda
3 eggs
1 tbsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
1.5 cups chocolate chips
Preheat oven to 375 degrees. Line baking pans with parchment paper.
Process 1.25 cups of oats in a food processor to the consistency of flour. Set aside.
Using an electric mixer and stopping often to scrape down the sides of the bowl, cream the butter together with the brown sugar, granulated sugar, salt, and baking soda until light and smooth. (This part can take a while.)
In a separate bowl, whip the eggs with the vanilla. Gradually add the egg mixture to the butter-sugar mixture in 3 batches, stopping between additions to scrape down the sides of the bowl.
With the machine on low speed, add the flour and baking powder. Gradually add the oat flour and oats with the machine on low speed until combined. Then add the chocolate chips and blend on low until mixed.
Drop the dough by heaping tablespoonful onto the parchment-lined cookie sheets, spacing them 3 inches apart. Bake until lightly browned on top and almost firm when lightly pressed in the center, 10-14 minutes. Allow cookies to cool on the parchment until they start to firm up, then transfer to a wire rack to finish cooling.
I roll these up in little balls and freeze them on wax paper, then put them in ziplock bags so we can have them warm from the oven whenever we want.