double chocolate chip oatmeal cookies

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I’m devoting today to simple, really good cookies – specifically, chocolate and white chocolate oatmeal, as well as just plain chocolate chip.  It’s a Sunday,  I woke up at 5:45 a.m. today to drive home from Anaheim, and I’m ready to flop down in bed with a Virgina Woolf book.  (Edit: Okay, I got lazy and just watched 30 Rock.)  If it’s possible to sound more “single English major,” please, let me know what I’m missing.  And enjoy.

 

oatmeal cookies: gather the dry ingredients

mix in the chips

do try not to just eat the cookie dough.

 

try one when it’s fresh
drizzled with cinnamon icing
mmmmm.

And it’s high time I posted some regular old chocolate chip.

Oatmeal, Chocolate Chip and Pecan Cookies
Adapted, after failure with a different recipe, from the ever-reliable Deb

8 tablespoons unsalted butter, at room temperature
1 3/4 cup light brown sugar, packed
1 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup quick-cooking oats
1 1/2 cups semisweet chocolate chips
1 1/2 ounces white chocolate chips

Preheat oven to 350°F. Line a cookie sheet with parchment.

Using an electric mixer, beat the butter in a bowl until light and fluffy.  Add both sugars, salt, and vanilla, and beat until well mixed, about three minutes. Stir in eggs, one at a time.

Stir together the flour, baking soda, and cinnamon in a separate bowl. Add half of the flour mixture to the butter with the mixer on low speed. Once the flour has been incorporated, add the second half. Stir in the oats and chips.

Drop the dough, by the tablespoon, onto the cookie sheet and bake for 10 to 12 minutes or until golden. Remove from the oven and cool the cookies on a rack.

Our Favorite Chocolate Chip Cookies
Adapted, once again, from Deb

1/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
8 tablespoons (1 stick) butter, cold, cut into 1/2-inch pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips

Flaky sea salt, for sprinkling

Preheat the oven to 325F. Line baking sheets with parchment paper.

Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.

Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips.

Scoop the cookie dough into tablespoon-sized balls onto each of the baking sheets.

Bake for 16 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.

 

 

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2 thoughts on “double chocolate chip oatmeal cookies

  1. Oh, nein, nein! I just couldn’t help picturing a single English grad student wearing sweatpants and being sat on by her cats while reading Virginia Woolf. I fit an unnerving number of those characteristics right now, actually.

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