 |
| King Arthur 2015 Recipe of the Yea |
Updated 2023
Another visit to the grandkids occasioned making something sweet. Last year my granddaughter Grace and I made chocolate chip cookies that featured mini-M&M's along with the semi-sweet chocolate chips. But not to be boring, this year I thought I would try something different.
Interestingly, we had just received the King Arthur Flour catalog in the mail, and lo and behold, there was a chocolate chip recipe that looked very enticing and easy to make. These cookies were touted as the 2015 Recipe of the Year. Now that I have made them, I support that decision. These cookies are REALLY GOOD!
The only change I would make to the recipe is to reduce the salt by just a little. It calls for one teaspoon of kosher salt, which is exactly what I used. I would cut it back to 3/4 teaspoon. They were just slightly too salty for my taste. But otherwise they were delicious. And the grandkids and adults alike gobbled them up.
---Tom
Chocolate Chip Oatmeal Cookies
(from King Arthur)
2 sticks unsalted butter at room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 tablespoon pure vanilla extract
2 cups unbleached all-purpose flour
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt (my recommendation)
3 cups (18 ounces) semi-sweet chocolate chips
For Christmas M&M version of the cookies: cut the chocolate chips to 1.5 cups and add 1 cup of red and green M&M's. Yes, I picked out the red and green ones from the bag to make them festive.
Preheat the oven to 325 degrees F. Lightly grease several baking sheets, or line them with parchment paper.
In a stand mixer, beat the butter and sugars until smooth. Add the egg, egg yolk and vanilla one at a time, beating well after each addition.
Whisk in a separate bowl the dry ingredients except the chocolate chips - the flour, oats, baking powder, baking soda, and salt. After whisking to combine the dry ingredients, add to the butter mixture. Mix until everything is thoroughly incorporated. Be sure to scrape down the sides of the bowl and mix this in briefly as well.
Now stir in the chocolate chips so that they are pretty evenly distributed in the cookie batter.
You now have a major decision to make...your only one! How big do you want your cookies to be. If you want quite large ones, using a 1/4 cup measure you will get about 20. If you use a teaspoon scoop, you will get about 100. I used an ice cream scoop, which yielded three dozen cookies. In my opinion the perfect size.
Scoop the dough onto the prepared baking sheets leaving an 1 1/2" to 2" in between. For my ice cream scoop-sized cookies, I got 12 scoops onto each baking sheet.
The original recipe said to bake for 12-15 minutes. I think for small cookies that may be just fine. I needed about 16 minutes to get the cookies brown on the edges and still gooey in the middle. Once cooled that made for a chewy cookie.
Once baked, remove from the oven and let cool on the baking sheet for about 5 minutes. Then transfer once the cookies have set to a cooling rack.
We transferred them to a plastic Ziploc bag once completely cool, which made it very easy to travel to Buffalo!
These are really good and worth making.
---Tom
Preheat the oven to 325 degrees F. Lightly grease several baking sheets, or line them with parchment paper.
In a stand mixer, beat the butter and sugars until smooth. Add the egg, egg yolk and vanilla one at a time, beating well after each addition.
Whisk in a separate bowl the dry ingredients except the chocolate chips - the flour, oats, baking powder, baking soda, and salt. After whisking to combine the dry ingredients, add to the butter mixture. Mix until everything is thoroughly incorporated. Be sure to scrape down the sides of the bowl and mix this in briefly as well.
Now stir in the chocolate chips so that they are pretty evenly distributed in the cookie batter.
You now have a major decision to make...your only one! How big do you want your cookies to be. If you want quite large ones, using a 1/4 cup measure you will get about 20. If you use a teaspoon scoop, you will get about 100. I used an ice cream scoop, which yielded three dozen cookies. In my opinion the perfect size.
Scoop the dough onto the prepared baking sheets leaving an 1 1/2" to 2" in between. For my ice cream scoop-sized cookies, I got 12 scoops onto each baking sheet.
The original recipe said to bake for 12-15 minutes. I think for small cookies that may be just fine. I needed about 16 minutes to get the cookies brown on the edges and still gooey in the middle. Once cooled that made for a chewy cookie.
Once baked, remove from the oven and let cool on the baking sheet for about 5 minutes. Then transfer once the cookies have set to a cooling rack.
We transferred them to a plastic Ziploc bag once completely cool, which made it very easy to travel to Buffalo!
These are really good and worth making.
---Tom