Sunday, December 5, 2010
Oatmeal Chocolate Chip Cookies
When I smell these cookies baking in my home my mind wanders back to memories of a tummy-warming breakfast of oatmeal as well as my love for a chocolate bar. Two favorite flavors in this hearty cookie recipe.
My first bite into a warm, just-out-of-the-oven cookie 'cause I can't wait until they cool down has me saying "Mmmmmm". An old fashioned cookie with a modern twist. Does it get any better than that? This recipe produces a firm, thick cookie with a softer center even when cooling process has been completed.
Try a batch to see the difference with this recipe. (my version of Quaker Oats Vanishing Oatmeal Raisin Cookies)These cookies vanish, right into your tummy.
What you will need:
1 cup (two sticks) margarine or butter (I use Earth Balance Natural Buttery Spread in a tub)
1 cup firmly packed light brown sugar
½ cup white granulated sugar
2 large eggs
1 teaspoon pure vanilla
1-1/2 cups all-purpose white flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon Kosher salt
3 cups Quaker Oats uncooked (quick oats or old fashioned)
1 cup Nestles Chocolate Semi-sweet Chocolate Bits
Two large baking sheets
Large mixing bowl
Medium mixing bowl
Electric mixer (standing or hand-held)
Wire cooling racks
Large platter or plate for finished cookies
Prepare to bake cookies:
Preheat oven to 350 degrees F.
In a large mixing bowl, cream together margarine (or butter) with sugars using an electric mixer until mixture is creamy.
Add eggs and vanilla into the above mixture and put mixer on beat rather than cream.
In a medium mixing bowl, combine the dry ingredients: flour, baking soda, cinnamon and salt. Using a wooden spoon, mix the dry ingredients together.
Add the mixed dry ingredients into the large mixing bowl with the creamy wet ingredients that was previously beaten together in the larger mixing bowl.
Use the wooden spoon to stir the dry ingredients into the creamy mixture thoroughly.
Stir in the uncooked oats and mix well with the wooden spoon.
Add the chocolate bits and stir into the above mixture.
Line the baking sheets with parchment paper and prepare to bake the cookies:
With a rounded tablespoon, drop the cookie dough onto the baking sheet lined with parchment paper.
Cookie size is optional therefore more or less dough will determine the size of baked cookies. I use a very rounded tablespoon and do not press the cookie dough down once it is on the baking sheet. This will allow for a very rounded cookie that is soft in the middle.
Bake the cookie dough for 10-12 minutes or until golden brown
(Hint: for a softer middle, take the cookies out of the oven before they look browned and let them cool on the baking sheet for a couple of minutes to finish cooking.)
Continue the cooling process by putting the cookies onto a wire rack.
Depending on size, this recipe will make up to four dozen cookies.
Hint: Using the Earth Balance Natural Buttery Spread (or margarine) allows the cookies to be firm on the bottom and top yet softer in the middle.
These cookies practically melt in your mouth.