Chocolate Chip Oat Cookies

Chocolate Chip Oat Cookies

I always pay attention when King Arthur Flour announces their recipe of the year. It’s always a winner–they are an admirable bunch of bakers! This easy cookie recipe is delicious and simple, and the perfect after-school or dinner snack. The little bit of oats helps give the cookies some yummy texture, and I’m also happy to report that chilling it doesn’t improve the shape that much, so if you’re like me and hate chilling dough because you want the cookies fast, you can just pop them in the oven without feeling bad.

Chocolate Chip Oat Cookies

1 c. (16 T.) unsalted butter, at room temperature
1 c. light brown sugar, packed
1/2 c. granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 T. vanilla extract
2 c. all-purpose flour
1 c. quick-cooking or old-fashioned oats
1 t. baking powder
1 t. baking soda
1 t. kosher salt or 3/4 t. regular table salt
3 c. semisweet chocolate chips

Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.

Beat together the butter and sugars until smooth. Add the egg, egg yolk, and vanilla one at a time, beating well after each.

Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl. Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly, then stir in the chocolate chips.

Decide what size cookies you want to make. A muffin scoop (1/4 cup) will make 20 large, palm-sized cookies. A tablespoon cookie scoop (4 teaspoons) will make 50 medium (2 3/4″ to 3″) cookies; and a teaspoon cookie scoop (2 teaspoons) will make 100 small (2 1/2″) cookies.

Scoop the dough onto the prepared baking sheets, leaving about 1 1/2″ to 2″ between cookies, and bake the cookies for 12 to 17 minutes, until they’re a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that’s OK, they’ll continue to bake as they cool on the pan. Remove the cookies from the oven, and as soon as they’re set enough to handle, transfer them to racks to cool.

Yield: 20 to 100 cookies, depending on size.

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A Great Grown-up Cookie

Whole Wheat Cookies with Currants
This healthy little cookie is such a nice package: nuts, cocoa nibs, and currants (think, sweet like a raisin but not nearly as big, so not quite so much chew). I loved that it works so well with whole wheat. It’s just such a nice afternoon snack, both for me and the kids. Definitely one you could have on hand all the time, especially because it keeps well in an airtight container for up to two weeks. You could also swap out the nuts and fruits for other favorites, but Alice Medrich imagined it well how it is. This recipe comes from her book , which I love.

Whole Wheat Hazelnut Cookies with Currants and Cacao Nibs

1 c. (5 oz.) whole hazelnuts
1 c. (4 oz.) white-whole wheat flour (I use King Arthur)
1 c. (4.5 oz.) unbleached all-purpose flour
1 3/4 sticks (14 T.) unsalted butter, softened
1/2 c. sugar plus 1 T.
3/8 t. coarse or fleur de sel salt
1 1/2 t. pure vanilla extract
1/4 c. roasted cacao nibs
2/3 (scant) c. currants

Directions:
Preheat the oven to 350 F. Spread the hazelnuts on a cookie sheet and bake for 8-10 minutes until they smell toasty and are golden brown in the middle when you cut one in half. Once cool enough to touch, rub the nuts together to remove as much of their skins as possible (using a towel, if you want). Chop the nuts medium to small.

Combine the flours in a medium bowl and mix with a fork. With a mixer or a strong wooden spoon, beat the butter with the sugar, salt and vanilla until smooth but not fluffy. Mix in the nibs and nuts. Add the flours and mix until just incorporated. Finally, mix in the currants. Scrape the dough into a mass and knead it with your hands a few times to make sure the flour’s incorporated evenly. Form the dough into a 12 x 2-inch log. Wrap and refrigerate for at least two hours.

Preheat the oven to 350 F. Use a sharp knife to cut the cold dough log into slices 1/4-inch thick. Place cookies at least 1 1/2 inches apart on lined or greased cookie sheets. Bake for 12-14 minutes, until the cookies are light golden brown at the edges. Rotate cookie sheets halfway through the baking time to ensure even baking.

Whole Wheat by Lucy

This is the picture my daughter Lucie drew for the cookie. Love it!

Allow cookies to cool on the pan for 5 minutes before moving them onto a wire rack where they should cool completely. Store in an airtight container for up to two weeks.

Peppermint Patty Cookies

Peppermint PattySo, I honestly don’t know why I hadn’t thought of this cookie before (I have made homemade oreos, a very similar recipe to this, many times), but this recipe is great, and I love it, and the cookbook, Farm Chicks in the Kitchen, has to go back tonight, so here’s a new favorite cookie! Right in time for holiday baking 🙂

Peppermint Patties

14 T unsalted butter, softened
1/4 c. granulated sugar
1/4 c. packed light-brown sugar
1 large egg yolk
1 t. vanilla extract
1 c. all-purpose flour, plus 2 tbs
1/4 c. Dutch-processed cocoa powder
1/4 t. salt
1 c. confectioner’s sugar
1  1/2 t. peppermint extract
1 t. milk or light cream
2 c. milk chocolate chips(or bittersweet bar, such as Scharffen-Berger)

Prepare the dough:
Cream 10 T. butter in large bowl with an electric mixer on medium speed. Add granulated and brown sugars and beat until fluffy.  Beat in egg yolk and vanilla. Add flour, cocoa powder, and salt with the mixer on low speed, beating until combined.  The mixture may seem dry at first, but it will come together after a few minutes. Roll the dough into a 10 x 2 inch log, wrap in plastic and refrigerate for 1 hour.

Bake the cookies:
Preheat 375 degrees.  Cut dough into 1/4 inch slices.  Place 1 inch apart on sheet (they will not spread).  Beat until just firm to the touch, 7-8 minutes. Transfer to wire rack to cool.

Fill the cookies:
Cream the remaining butter, confectioner’s sugar, peppermint extract, and milk in a small bowl with mixer until blended. Sandwich the cooled cookies with filling. Place the chocolate chips in a small microwave-safe bowl and microwave in 30-second intervals, stirring in between, until melted. Dip the cookies in the chocolate and then chill until chocolate is hardened. Serve.