Oatmeal Chocolate Chip
When I was growing up, one of the
favorite desserts that my mother made
on a regular basis were Toll
House chocolate chip cookies. Over the
years, as I became more interested in
baking and made batch after batch of
my own cookies, I found that I was
looking for a bit more texture and chew,
which led to the inclusion of oatmeal.
I'm sure there are about a thousand
versions of these cookies out there, but
this one from Cook's Illustrated is
absolutely perfect. If you're looking for
the quintessential oatmeal chocolate-
chip cookie, this is most definitely it.
Oatmeal Chocolate-Chip Cookies
Yields 18 large cookies
1 1/2 cups FLOUR
1/2 teaspoon SALT
1/2 teaspoon BAKING POWDER
8 ounces (2 sticks) UNSALTED BUTTER, softened
1 cup LIGHT BROWN SUGAR, packed
1 cup GRANULATED SUGAR
2 large EGGS
3 cups OATS
1 1/2 cups CHOCOLATE CHIPS
1. Preheat oven to 350 degrees, and line two large cookie sheets with parchment paper.
2. Whisk flour, salt and baking powder together in a medium bowl.
3. In a separate bowl, by hand or by mixer, beat butter until creamy. Add sugars and beat the mixture until fluffy, about 3
minutes. Beat in eggs one at a time.
4. Stir dry ingredients into butter-sugar mixture with a wooden spoon or a large rubber spatula. Stir in oats and chocolate
5. Place dough onto parchment-lined cookie sheets by large spoonfuls (about 2 tablespoons each), leaving at least 2 inches
6. Bake until cookie edges turn golden brown, 20 to 25 minutes. Slide cookies (on parchment) onto cooling rack. Let cool,
and store in airtight container.
A tip from my mum: Place a piece of bread (any type) in with the cookies to prevent them from becoming stale. If they
hang around long enough, that is!
Recipe reprinted with kind permission from the The Best Recipe Cookbook, by the editors of Cook's Illustrated magazine.
Selected articles, recipes, books, and subscription information are available online at www.cooksillustrated.com.
Posted on August 11, 2005 in Baked Goods, Desserts, Heirloom Recipes | Permalink