Okay, there is a small (big) chance that I posted these cookies just to show off my Mother's Day gift, which is the silpat! Oh, how I have lived without one of these my whole life is beyond me. Have you ever baked with one of these? They stick to nothing, they are amazing. I'll never bake without one again.
Okay, sales pitch aside, the cookies were really good too. They weren't FULL of oats, they just had enough to give it a bit of texture of flavor. So if you want a great chocolate chip cookie with a bit of earthiness, here you go, they're delish. The reason they are pictured on wax paper is because my mom told me that if you let them cool on wax paper, they end up softer. To be honest, I didn't notice much of a difference, but then again, my family doesn't have the patience to let anything cool before we shove it in our mouths. So there's a little experiment for you, let me know if you notice a difference!
Chocolate Chip Oatmeal Cookies
Found in Debbie Fields Great American Desserts
Ingredients
2 1/2 cups flour
1/2 cup quick oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup firmly packed light brown sugar
1/2 cup white sugar
16 tablespoons unsalted butter at room temperature
2 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 tablespoon creme de cacao (optional)
16 ounces chocolate chips (I used semi sweet)
Directions
1. In a large bowl, whisk together the flour, oats, baking soda and salt.
2. Put the sugars in a large bowl and beat using an electric mixer on medium speed for 2 or 3 minutes until fluffy. Beat in the butter, several pieces at a time, until combined.
3. In a small bowl, whisk together the eggs, vanilla, and creme de cacao, if using.
4. Beat the egg mixture into the butter mixture until smooth using the mixer at low speed. Scrape down the bowl, with a rubber spatula. Beat in the dry ingredients until just combined-a light dusting of flour should be visible in the dough. Add the chocolate chunks and mix until evenly distributed. Scrape down the bowl again. Refrigerate the dough for about 1 hour, or until firm.
Okay, sales pitch aside, the cookies were really good too. They weren't FULL of oats, they just had enough to give it a bit of texture of flavor. So if you want a great chocolate chip cookie with a bit of earthiness, here you go, they're delish. The reason they are pictured on wax paper is because my mom told me that if you let them cool on wax paper, they end up softer. To be honest, I didn't notice much of a difference, but then again, my family doesn't have the patience to let anything cool before we shove it in our mouths. So there's a little experiment for you, let me know if you notice a difference!
Chocolate Chip Oatmeal Cookies
Found in Debbie Fields Great American Desserts
Ingredients
2 1/2 cups flour
1/2 cup quick oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup firmly packed light brown sugar
1/2 cup white sugar
16 tablespoons unsalted butter at room temperature
2 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 tablespoon creme de cacao (optional)
16 ounces chocolate chips (I used semi sweet)
Directions
1. In a large bowl, whisk together the flour, oats, baking soda and salt.
2. Put the sugars in a large bowl and beat using an electric mixer on medium speed for 2 or 3 minutes until fluffy. Beat in the butter, several pieces at a time, until combined.
3. In a small bowl, whisk together the eggs, vanilla, and creme de cacao, if using.
4. Beat the egg mixture into the butter mixture until smooth using the mixer at low speed. Scrape down the bowl, with a rubber spatula. Beat in the dry ingredients until just combined-a light dusting of flour should be visible in the dough. Add the chocolate chunks and mix until evenly distributed. Scrape down the bowl again. Refrigerate the dough for about 1 hour, or until firm.
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