Oatmeal Chocolate Chip Cookies (NYTimes) by Tom
This recipe caught my eye when I was reading the NYT Daily Headlines. I have used oatmeal in some of my other chocolate chip recipes with great success. This recipe, though, was a bit different. No baking powder, only baking soda. Short on flour. Long on oatmeal and chocolate chips from a ratio perspective.
They were very good, so I'll probably make them again sometime. Very easy recipe.
---Tom
Oatmeal Chocolate Chip Cookies
(NYTimes Cooking recipe)
Makes 24 cookies
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
8 T. (1 stick) unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg, room temperature
2 T. heavy cream or milk
2 teaspoons pure vanilla extract
1 cup semi-sweet chocolate chips
1 1/4 cups old-fashion rolled oats
optional 1/2 cup chopped pecans or walnuts - I did not use these
Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper.
Whisk the flour, baking soda, and salt in a small bowl. Cream the butter and both sugars in a large bowl. I used the stand mixer bowl with the paddle attachment. Beat in the egg until well incorporated, and then stir in the heavy cream (or milk) and vanilla.
Add the flour mixture and gently stir in until no traces of flour remain. Add the oats and chocolate chips (optional nuts) and fold until evenly distributed.
Loosely scoop a rounded ball of dough and drop onto the prepared parchment paper sheet. Repeat this process with the remaining dough onto both baking sheets. The dough should be separated by about 2".
Bake one sheet at a time until golden brown, about 12-14 minutes. Ours took 13 minutes. Cool on the sheet for about one minute, and then transfer to a wire rack to completely cool.
The cookies should keep in an airtight container for about 5 days or in the freezer for up to 2 months.
I used a Ziplock bag, and they lasted long enough for us to have them with coffee as our treat for several days.
Good find NYT Cooking!
---Tom