Saturday, May 2, 2020

Chocolate Chip Oatmeal Cookies

Happy quarantine, stay-at-home, lock-down order, or whatever your state is calling it! Are you doing much baking? With our recent move, home school, teletherapy, and the pesky full-time job, I haven't baked all that much more than usual. But somehow, we're churning through the flours, so I might be understating thing just a bit.

I found this recipe in my collection, just ripped from a magazine or catalog. Unfortunately, no where on the page does it say where it's from, though I'm guessing King Arthur. It's titled"2015 Recipe of the Year," and I was truly impressed. The original recipe was double what I have here. I halved it to require only one stick of butter and make a more manageable number of cookies. Still, it made over 3 dozen delicious, bite-sized cookies! I warn you that they are super chocolatey with a high ratio of chips to dough, which is not a bad thing.

Chocolate Chip Oatmeal Cookies

1/2 cup butter
1/2 cup light brown sugar
1/4 c granulated sugar
1 egg
1 1/2 tsp vanilla
1 cup all purpose flour
1/2 cup rolled oats
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 1/2 cup semisweet chocolate chips

Preheat oven to 325 degrees. Prepare cookie sheet by greasing or covering with parchment paper.

Cream butter and sugars together. Add the egg and vanilla, one at a time, beating well after each. Slowly mix in flour, baking soda, baking powder, and salt. Stir in chocolate chips.

Scoop dough on to prepared baking pan, allowing at least 1 1/2" between cookies, as they will spread.

Bake 12-15 minutes, until golden brown.

I used a teaspoon sized cookie scoop and got at least 40 cookies. They are amazing!