Tuesday, September 20, 2011

Oatmeal Chocolate Chip

To celebrate John's exercise feat of strength, I made him cookies. Not exactly his favorite, but close. (he prefers raisins, but you get what you get and you don't throw a fit, right?) 

Warm out of the oven are best, so I'd recommend freezing the batter and baking them up as you are going to eat them. Or bake them all and pass them out to neighbors. You'll be the most popular girl on your street. So good. 

Oatmeal Chocolate Chip Cookies

2 sticks (1/2 pound) unsalted butter, softened
3 1/2 cups all-purpose flour
2 1/4 cups brown sugar, packed
1 teaspoon kosher salt
2 large eggs
1 teaspoons pure vanilla extract
1 tablespoon baking powder
1 1/2 teaspoon baking soda
3 cups rolled oats, old fashioned
9 oz. chocolate chips (dried cherries are a delicious substitute)
Using an electric mixer, beat butter and brown sugar until mixture is creamy. Add eggs one at a time, beating 30 seconds after each egg. Add vanilla and mix. 
Stir together flour, baking powder, baking soda, and salt.  Blend dry flour mixture into creamed mixture. When flour mixture is incorporated, stir in oats and chocolate chips. 
Preheat oven to 350°. Drop chilled dough by tablespoonfuls about 3 inches apart. Flatten each mound to promote a crisp texture. Bake 6 minutes and then rotate pan 180 degrees for another 5-6 minutes, or just until cookies puff and are lightly golden brown. Do not overbake. Enjoy!

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