Oatmeal Chocolate Chip Cookies

Name: Oatmeal Chocolate Chip Cookies
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 30
Cuisine: Global
Ingredients: 237 milliliters (2 sticks, 8 ounces, 225 g) unsalted butter; 355 milliliters all-purpose flour; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon cinnamon; 0 teaspoons nutmeg; 237 milliliters brown sugar, packed; 118 milliliters white granulated sugar; 2 larges eggs, lightly beaten; 1 teaspoon vanilla extract; 2 Tbsps water; 355 milliliters semi-sweet or bittersweet chocolate chips; 237 milliliters chopped pecans (optional); 237 milliliters sweetened, shredded coconut (optional); 710 milliliters rolled oats (quick oats are okay, but not steel cut or instant)

You can never have too many dessert recipes, so give Oatmeal Chocolate Chip Cookies a try. One serving contains 241 calories, 3g of protein, and 13g of fat. This lacto ovo vegetarian recipe serves 30. Head to the store and pick up cinnamon, flour, bittersweet chocolate chips, and a few other things to make it today. From preparation to the plate, this recipe takes around 50 minutes. If you like this recipe, you might also like recipes such as Mom’s Simple Oatmeal Chocolate Chip Cookies…Best Oatmeal Chocolate Cookies, Oatmeal Cranberry White Chocolate Chip Cookies (aka Granola Bar Cookies), and Oatmeal Chocolate Chip Cookies.

Instructions

Prep the oven and the baking sheets. Preheat the oven to 350°F. Butter two large cookie sheets, or line them with silicone mats or parchment paper.

Ingredients you will need

Butter

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Baking Paper

Baking Sheet

Oven

Place sticks of butter in a thick-bottomed medium sized stainless steel saucepan or other pan with a light, reflective interior. Otherwise you won't be able to see the butter browning.

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Butter

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Sauce Pan

Frying Pan

Heat on medium. Melt the butter, whisking so that the butter melts evenly.

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Butter

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Whisk

Continue to cook the butter. As it cooks, the butter will foam up, and then the foam will subside.

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Butter

Whisk frequently to check underneath the bubbly surface.

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Whisk

At some point, browned bits will form at the bottom of the pan and the butter will begin to smell nutty. Watch carefully—it's easy for the butter to go from browned to burnt.

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Butter

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Frying Pan

When the browned bits begin to form, remove the pan from the heat.

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Frying Pan

Pour the melted butter, with the browned bits, into a glass or metal bowl. Allow to cool a bit while you prepare the other ingredients.

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Butter

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Bowl

Mix the dry ingredients: Vigorously whisk together the flour, salt, baking soda, nutmeg, and cinnamon together in a large bowl.

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Baking Soda

Cinnamon

Nutmeg

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Place the browned butter (along with the browned bits) in the bowl of a stand mixer.

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Butter

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Stand Mixer

Bowl

Add the brown and white sugar. Beat on medium-high until smooth, about 3 minutes.

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Granulated Sugar

Add the eggs and vanilla. Beat for 3 more minutes on medium speed until smooth and light.

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Vanilla

Egg

Stir in flour mixture and some water: Using a wooden spoon, stir the flour mixture into the batter.

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All Purpose Flour

Water

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Wooden Spoon

Stir in 2 tablespoons of water (note that if you are using jumbo eggs, and not large eggs as the recipe calls for, you will probably not need this much extra liquid.)

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Water

Egg

Stir in chocolate chips and oats: Stir in the chocolate chips, and the pecans and shredded coconut (if using). Stir in the rolled oats.

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Shredded Coconut

Chocolate Chips

Oats

Pecans

Up to this point you can make the dough up to a day and a half ahead and store in the refrigerator.

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Dough

Spoon cookie dough onto lined cookie sheets: Spoon out heaping tablespoons of cookie dough and lay them on lined cookie sheets. Make sure you have about 2" of space between each cookie, as they will flatten a little and spread on the cookie sheet as they bake.

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Spread

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Baking Sheet

Oven

Bake at 350°F for 10 minutes, or until they are just brown around the edges, but still soft in the center. They will firm up as they cool. (If you want them crispier, you can bake them from 12 to 14 minutes, but 10 minutes will yield a more chewy cookie.)

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Oven

Cool: Take the cookies out of the oven and let them cool for two or three minutes on the hot baking sheet. Then, using a metal spatula, carefully transfer the still-hot cookies to a wire rack to cool.

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Baking Sheet

Wire Rack

Spatula

Oven

They will continue to be soft until completely cooled. Once completely cooled, store in an airtight container for 3 to 5 days.

Equipment

Ingredients

Servings:

237milliliters

(2 sticks, 8 ounces, 225 g) unsalted butter 355milliliters

all-purpose flour 1teaspoon

salt 1teaspoon

baking soda 1teaspoon

cinnamon 0teaspoons

nutmeg 237milliliters

brown sugar, packed 118milliliters

white granulated sugar 2larges

eggs, lightly beaten 1teaspoon

vanilla extract 2Tbsps

water 355milliliters

semi-sweet or bittersweet chocolate chips 237milliliters

chopped pecans (optional)237milliliters

sweetened, shredded coconut (optional)710milliliters

rolled oats (quick oats are okay, but not steel cut or instant)

Recommended wine: Cream Sherry, Madeira, Moscato Dasti, Port, Prosecco

Chocolate Chip Cookies on the menu? Try pairing with Cream Sherry, Madeira, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.