From King Arthur Flour
Yield: 24 large or 48 smaller cookies
Their comments:Chock-a-block with all kinds of chocolate chunks, these crisp-chewy, oatmeal-based cookies were everyone's test-kitchen favorite this winter.
My comments:The recipe I reach for when I don't have time to wait for butter to soften on the countertop! I've tried these with many combinations of chips. I especially like them with a double portion of mini chocolate chips and no white chocolate at all. I've also added toffee chunks, peanut butter chips, etc. It's a great recipe for using up partial bags of chips in your pantry. I've never tried it with the marshmallow-graham chips because I haven't found them in stores. It would take a special trip to the King Arthur store in Norwich, which I certainly could do! We're lucky to have them so nearby.
1 c | unsalted butter, melted | ¾ tsp | salt |
1½ to 1¾ c* | dark brown sugar, lightly packed | 2 tsp | baking soda |
2 | eggs | 2 c | King Arthur Unbleached All-Purpose Flour |
2 T | golden syrup or light corn syrup | 2 c | dry oatmeal, ground ** |
1 T | vanilla | 1 c | pecan meal or finely ground pecans |
2 c | semisweet or bittersweet choc chips or chunks | ||
2 c | white choc chips or chunks | ||
1 c | marshmallow-graham flavored bits (optional, but OH so good!) | ||
1½ c | toasted pecans (optional, ditto) |
* Use the lesser amount of sugar if you don't have a really strong sweet tooth.
**Use a blender or food processor to grind oats to a fine powder.
- Preheat oven to 350 degrees.
- In a large mixing bowl, mix by hand (about 30 strokes) the items in the first column. The mixture should lighten in color slightly.
- Stir in the baking soda, flour, ground oatmeal and pecan meal, then the chips/chunks and bits and nuts (if you're using them).
- To make big, palm-sized (3½- to 4-inch) cookies, apportion dough with a muffin scoop or ¼-cup measure. For smaller cookies use a tablespoon cookie scoop or a tablespoon generously heaped with dough.
- Deposit the cookie dough on ungreased or parchment-lined cookie sheets. These cookies are sturdy, and won't spread much, so you won't need to leave much space between them.
- Bake the cookies until they've puffed, about 12 to 14 minutes. They'll appear almost underdone, but will firm up once they come out of the oven.
- Remove the cookies from the oven and allow to rest on the pans for 5 minutes, then transfer them to a rack to cool completely.