Last Friday was a sunny, but snowy day outside...so we took advantage of staying cozy, inside and made oatmeal chocolate chip cookies. With Ava on my back and Brooks as my helper, we had an extra sweet afternoon baking together. Brooks had a fun time stirring the flour, and would add each ingredient to the mixer after I measured them. But he was not a fan of cracking the eggs, and got sad that they were "bow-ken." ;) He quickly cheered up, though, after the dough was finished and he got to enjoy the little bit left on the mixer's paddle. He even shared some with Aves, which says a lot since just recently his favorite word has been "mine" and he's got a wicked sweet tooth like his mama.
My friend recently perfected her recipe and was kind enough to share it on facebook, so I was excited to finally try it out. They were DELICIOUS, rich, chewy, cookie perfection. Thanks Emily! And thanks for letting me share it here too. :)
Thick, Chewy Oatmeal Chocolate Chip Cookies
by Emily Tawzer
2 1/4 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 - 3/4 teaspoon kosher salt
2 cups brown sugar, packed
1 cup salted butter, softened (room temp)
2 cups rolled oats
2 Tablespoons thick maple syrup, honey, or molasses (I used molasses)
1 Tablespoon milk
1 1/2 cups chocolate chips (I used milk chocolate...dark chocolate would be incredible...and so would white chocolate with craisins)
Preheat oven to 350 degrees. In regards to the butter and eggs...room temperature butter is important, it needs to be soft but not too soft, and cold eggs straight from the fridge are just fine. Whisk together flour, soda, and baking powder in medium size bowl. Cream butter and sugar in mixer fitted with the paddle attachment. Add the eggs, one at a time, mixing well after each addition. Add oatmeal, syrup, and milk, mix but do not over beat. Add dry ingredients (all at once) and mix until just combined. Add chocolate chips and mix briefly. Spoon HUGE 1/4 cup size cookie dough balls onto cookie sheet. Bake at 350 degrees for exactly 11 minutes. The edges will be lightly browned and they may not look done, but that's the trick to the chewy cooke! As they cool, they become the perfect, chewy cookie. Enjoy!
Yields: 2 dozen large cookies