Saturday, January 24, 2009

Stand Mixer Oatmeal Chocolate Chip Cookies

Last week I made regular chocolate chip cookies. Since they were super easy and delicious I decided that this week I would try out another cookie recipe and this one is even better then the last. I have to admit I didn't have all the ingredients in my house at the time of creation, I forgot I only had steel cut oats and not rolled oats, so the dough sat in the fridge overnight without oatmeal and without chocolate chips. Whether that made them tastier or not, who knows.

What I do know is that these cookies are even better warm. So if you have let them cool, pop them into the toaster oven for about 45 seconds to warm up (or the microwave if you don't mind not having the crispy outsides) and you will not regret it. Oh yeah, and don't go skimpy on the chocolate chips, they help to balance out the dryness of the oatmeal.

  • 2 cups unbleached all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 cup unsalted butter, softened
  • 1 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups semisweet chocolate chips
  • 1 1/2 cups old-fashioned rolled oats
Preheat oven to 350F. In a medium bowl mix together flour, baking soda, salt, cinnamon and nutmeg.

Place butter in mixer bowl and beat on speed 4, using the flat beater, until soft and creamy. Increase to speed 6 and beat in sugars, brown and granulated, until light and fluffy. Add eggs and vanilla. Reduce speed to stir and mix in flour 3/4 of a cup at a time. Add oats. Turn off mixer and hand stir in chocolate chips.

Drop by tablespoonfuls onto baking sheet lined with parchment paper. Bake for approximately 10 minutes or until golden and slightly firm to the touch. Enjoy!

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