Saturday, October 4, 2014

Chocolate Chip Oatmeal Cookies

This was influenced by The Food Lab's Science of the Chocolate Chip Cookie and Half Baked Harvest's Mom's Simple Oatmeal Chocolate Chip Cookies. The only other chocolate chip cookie recipe I liked used pudding mix and I needed to use only what we had in the pantry- and allow for experimentation with the Food Lab article I had read that afternoon. This is the result. Poor Olive was going crazy hearing "cookie" mentioned over and over. Note, these are definitely on the cake-y side of the cookie world, if you prefer a gooier, flatter cookie, melt the butter substitute and use baking soda instead of baking powder.

Makes 2-3 dozen

You Need:

1/2 cup butter substitute, cold (warm or melted for flatter, gooier cookies)
1/4 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup egg beater (pumpkin here would be delicious for a vegan option, Ener-G would work as well)
2 teaspoons vanilla extract
1/2 cup all-purpose flour
3/4 cup bread flour (substitute 1/2 cup with AP for less cake-y cookies)
1 teaspoon baking powder (soda for flatter, gooier cookies)
1 1/2 teaspoons ground cinnamon
pinch salt
1 cups semi-sweet chocolate chips
1 1/2 cups old fashioned oats
1/2-1 cup nuts (almonds or pecans, OPTIONAL)

1. Line two baking sheets with silpats or parchment paper
2. Cream the sugars and butter substitute
3. Add egg beaters and vanilla. Partially mix in (you don't want it completely liquid/sloshy but you want it partially)
4. Add in flours, cinnamon, salt, and powder. Mix thoroughly
5. Add in oats and chocolate (pecans or almonds would be a good addition here, start with a half cup, go as high as a full cup)
6. Freeze dough for five minutes or refrigerate for an hour and preheat oven to 350
7. Drop on sheets in rounded tablespoons about an inch apart (these do no spread that much)
8. Bake for about 15 minutes, until set on the top and browned around the edge

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