Another secret? I LOVE cookies. I used to think that cake was my favorite thing ever, but I've recently determined that cookies quite literally take the cake (pun intended.....another sad example of how David has rubbed off on me). So without further ado, here's the recipe:
1 cup unsalted butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups oatmeal, powdered
1 tsp. baking soda
½ tsp salt
1 tsp baking powder
2 cups flour
12 oz. chocolate chips (See below)
Preheat oven to 400. Cream butter and sugar. Blend eggs. Add powdered oatmeal and mix. Sift together salt, baking powder, soda, vanilla and flour. Add in batches to creamed ingredients. Batter will be very stiff—you might need to use a spoon or your hands. Mix in chips. Place gold-ball sized pieces of dought 2” apart on an ungreased cookie sheet. Do not mash flat. Bake 8 minutes
While the sugars, butter, and eggs are blending up in my Kitchenaid mixer, I powder the 2 cups of oatmeal. I use my food processor for this, but you can use a blender if you don't own a food processor. For the record, I love my food processor. It was my Christmas present from David. He felt a little guilty buying me a kitchen appliance as a gift, but I totally loved it. I love kitchen gadgets. Now, I just need a new blender. Anyway, back to the powdered oatmeal. You don't necessarily have to powder the oatmeal, you could just pour it in as is, but I like that the powder makes the oatmeal less obvious (and less chewy) and helps cut down on the need for more flour.
Once all the ingredients have been mixed together, you should have a nice stiff dough. I'll let you in on another secret. I've discovered that any baked good is only as good as the chocolate you put in it. The better the chocolate, the better the cookie--or brownie, or cake or frosting--will taste. You can use regular old chocolate chips and these cookies will still taste just fine, but I prefer to use a special chocolate bar for these cookies. It adds something extra double special.
I use Hersey's Symphony bars with toffee and almonds bits. The tiny bits of toffee and almonds really add something extra to the cookies themselves and the chocolate is very rich and delicious. Far better than some run-of-the-mill semi-sweet chocolate chip. I chop up between one to two Symphony bars (depending on size) or whatever other quality chocolate I have and dump that into the dough, like so.
And because I like toffee so much, I often pour in some extra heapings of Heath's toffee bits.
It adds some more crunch and bite to the cookies. Trust me, it's worth it.
Mix everything up real good.
Now, another word of advice when baking, especially cookies: use parchment paper. The parchment paper prevents the need of using Pam or other sprays to prevent your cookies from sticking to the cookie sheet, it reduces the mess left on the cookie sheet after baking and helps keep your cookie from burning on the bottom. It's an all-around good idea.
I like to put big globs of dough on the cookie sheet because I like my cookies to come out fat and delicious. When the Cutlers made these cookies, they were always big and round and never flattened out. I think they forgot to put in the baking powder/baking soda. I've never figured out why my cookies turn out so differently than the cookies they used to always make for open houses....
....but either way, after 8 minutes, they come out golden and absolutely delicious. I promise. These cookies will ruin all other chocolate chip cookies for you.
4 comments:
And I was even planning on making cookies tonight!!! Those look really, really good. Adrian, however, doesn't like oatmeal in his cookies. Makes me sad. I wonder if he wouldn't notice so much if it were all powdered, though. Good suggestion. Hmm.
It made me smile to think of the Cutlers, by the way.
Thanks for sharing the recipe!
Adrian won't even know that there is oatmeal in the cookies if you powder it. Everyone always asks me what's in the cookies and everyone is always surprised when I tell them that there is oatmeal in them.
I used to run into Drew every once in awhile in D.C. (mutual friends there) and I see Quinn from time to time because he married a girl from Poway. :-) Small world, eh?
Yum!! I'll have to try making these soon... thanks Liz! :-D
Hmmm, I know I've had these, but it's been awhile. I'll have to make them and compare to my favorite recipe (which, by the way, also has toffee...makes such a difference).
Isn't it funny that Quinn married Cami? Or should I say Cameron? Anyway.
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