Wednesday, September 28, 2011
Oatmeal Chocolate Chip Cookies
These cookies are amazing. They're better than having a day off of work. They're better than finding $20 in a pocket of old jeans. They're better than going on a Hobby Lobby shopping spree with a gift card and a coupon. They're better than fresh-squeezed lemonade on a hot summer's day. They're better than a shiny new car.
Okay, so maybe I wouldn't go THAT far, but these cookies are freakin' GOOD. They have a light, buttery flavor with a hint of vanilla. And the perfect proportion of chocolate chips.
As seen on Baking Sheet; originally from The Frog Commissary Cookbook
1 cup butter, room temperature (ehhh, I nuked it for about 15 seconds on power level 3)
1 cup sugar
1 cup brown sugar (I used dark)
2 large eggs
2 tbsp milk
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 1/2 cups oats (rolled or "quick," but not "instant")
2 cups chocolate chips (I used a little less)
1. Preheat the oven to 350F. Line a baking sheet with parchment paper or spray with cooking spray.
2. In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract.
3. In a medium bowl, stir together the flour, baking soda, baking powder and salt. Either by hand or with the mixer on low speed, gradually beat the flour in to the sugar mixture until just incorporated.
4. Stir in the oats and chocolate chips by hand. Refrigerate dough for 20-30 minutes.
5. Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread.
6. Bake at 350F for 10-13 minutes, until golden brown at the edges and light golden at the center.
7. Cool on baking sheet for at least 1-2 minutes before transfering to a wire rack to cool completely.
Makes 4 dozen.