My cousin and I have started to hang out more, which is cool. We got on lots of walks and since I have knee problems and am afraid to start running again, the walks are really fun. Plus, he has an adorable dog that I'll do a separate post on later. Anyhow, Efrain barbecued, made some chicken, brats, and burgers. so delicious! The weather here has been phenomenal! Tomorrow, it's supposed to be 60! 60?! Yeah, 60.
Anyways, on to what this entry was about. Since Efrain barbecued, I wanted to use their newly remodeled kitchen. I house-sat for them back in October and the kitchen was definitely not done then. So they said I would have to come back and bake something. I decided I'd kill two birds with one stone: bake something for them and update my blog with the photos and recipe used for these AMAZING cookies. Now, normally, I use the recipe for oatmeal raisin cookies on the packaging of Quaker Oatmeal. This time, I used my America's Test Kitchen Family Baking Book. I made some alterations to the recipe and i will note that with asterisk*
Oatmeal Chocolate Chip Cookies:
makes about 24 cookies
Ingredients1½ cups (7½ ounces) all-purpose flour ½ teaspoon baking powder ½ teaspoon salt*(i couldn't find salt so i put no salt in these cookies) ¼ teaspoon ground nutmeg *¼ teaspoon cinnamon* I added the cinnamon myself, it was not originally in the recipe. 16 tablespoons (2 sticks) unsalted butter, softened i cup packed (7 ounces) light brown sugar * (I used dark brown sugar, it's so rich! and delicioua!) 1 cup (7 ounces) granulated sugar 2 large eggs 3 cups (9 ounces) old-fashioned rolled oats* (these are very important. whole foods had them, lots of them!) 1½ cups (7½ ounces) chocolate chips* i took out the raisin portion of this recipe and added chocolate chips instead. **Bonus ingredient: not necessary, but chopped walnuts are delicious with this recipe. 1½ cups of chopped walnuts.
Instructions:
1.Adjust the oven racks to the upper-middle and lover middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper. *i actually had four cookie sheets so i loaded those bad boys up* Whisk the flour, baking powder, salt *which i did not use!*, cinnamon, and nutmeg.
2. IN a large bowl, beat the butter and sugars together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, on at a time, until combined, about 30 seconds, scraping down the bowl and beaters as needed.
3.Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Mix in the chocolate chips, walnuts, and oats.
4. Working with about 3 tablespoons of dough at a time (*I used only 2*), roll the dough into balls and lay them on the prepared baking sheets, spaced about 2 inches apart. flatted the cookies to a ¾ inch thickness using your palm.
5. Bake the cookies until the edges are set and beginning to brown but the centers are still soft and puffy, 22 to 25 minutes(*mine were smaller so they cooked 15-20 minutes*), switching and rotating the baking sheets halfway through baking.
6 Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
shopping list!
Curious Puppy kept coming around when I used the mixer to investigate the noise.
end results! so good.
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