Chocolate Chip Cookies

CHOCOLATE CHIP COOKIES

1 C old-fashioned rolled oats
2 C all-purpose flour
1 t baking soda
1/4 t baking powder
1/2 t sea salt

2 sticks (16 T) nsalted butter, room temperature
1 C light brown sugar
1/2 C granulated sugar
2 large eggs

1 t vanilla extract

2 C bittersweet chocolate (70% cocoa) cut in 1″ pieces or semisweet chocolate chips

Preheat the oven to 350 F

To the bowl of a food processor fitted with a metal blade, add the rolled oats. Pulse the until most of the oats are somewhat ground, but they should not be ultra fine like flour. (In some respects, this is an optional move as many like the texture of full bore oats.) Add the pulsed oats to a large mixing bowl. Set a fine mesh sieve over the bowl, and add flour, baking soda, baking powder, and salt. Sift the flour mixture over the oats. Whisk the dry ingredients together.

To the bowl of a electric stand mixer fitted with a paddle attachment, add the butter, brown sugar, and granulated sugar. Beat the mixture on medium low until combined. Then, increase the speed to medium high and beat until airy and pale in color, about 2 minutes. Reduce the mixer speed to medium low again and add 2 eggs. Once the eggs are well incorporated, stop the mixer and use a rubber spatula to scrape down the bottom and sides of the bowl. Add the vanilla extract, then turn the mixer back on to medium low briefly to assure a good mix.

Then, reduce the mixer speed to low and add the flour & oat mixture until mostly combined. Turn off the mixer and remove the bowl. Add the chocolate chips and stir with a spoon until combined, scraping down the bottom and sides of the bowl throughout.

Use a large spoon to divide the cookie dough into pieces about the size of a rounded tablespoon, rolling the dough in your hands. Set the cookies about 2″ apart on a parchment paper lined, rimmed baking sheet and bake for 5-6 minutes. Rotate the baking sheet and bake until golden brown around the edges and still soft in the center, about 5-6 minutes longer. Many oven temperatures differ, so try not to overcook.

Remove the baking sheet from the oven and let the cookies cool there until set, about 5 minutes. Use a metal spatula to transfer the cookies to the wire rack to cool completely. Repeat with the remaining cookie dough. Then serve these delectable morsels and savor — whatever time of day or night.

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