By Moira, UK
When my original plan for the EBBP package going to Zabeena went awry, I took a fall-back position to a tried-and-true theme of all-American favourites, and the cookies you see above were part of that.
When I was growing up, one of the favourite 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, and mine probably isn't so different (or different at all!), but
no matter. If you're looking to try a different variation of an old
favourite, this ought to do the trick.
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. Preaheat 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 chips.
5. Place dough onto parchment-lined cookie sheets by large spoonfuls (about 2 tablespoons each), leaving at least 2 inches between.
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!
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