Monday, August 11, 2014

Oatmeal Chocolate Chip Cookies

Two Words.

Justin. Timberlake. This weekend my girlfriend and I hit up the 20/20 Experience Tour in Phoenix, and damn did he put on an amazing show! Pretty sure I lost my voice from all of the screaming and singing at the top of my lungs. And you know what? Worth it. I've successfully seen JT every single time he has come to the valley. Both as an NSYNC member and as a solo artist. And it's one hell of a good time. Just re-living the night over and over with my photos and videos! Up next. The real reason you're here. Cookies. 

This isn't my first rodeo when it comes to Oatmeal Chocolate Chip Cookies, but I will say, that this is by far my favorite recipe I have made. Other versions I have created have been more fluffy, or slightly crispy. But these. Oh, these. They spread out perfectly while baking, and remain chewy for days. If they even last that long in your house. Which they most definitely do not in my house. After working for the past 5 consecutive weekends, some serious baking time was in need during my first weekend off. As well as wine. A sufficient amount of wine was flowing. But what else is new? I stepped my cookies up a notch by adding a pinch of flaky sea salt on top of half of the batch. Because, sweet and salty. Is there any other reason?

Oatmeal Chocolate Chip Cookies
Makes 4 dozen

  • 1 cup unsalted butter, room temperature
  • 1 cup dark brown sugar, lightly packed
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 2 3/4 cups old-fashioned oats
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 2 cups semi-sweet chocolate chips
  • flaky sea salt (optional for garnish)
Preheat oven to 350 degrees F.

In a large bowl, cream the butter and the sugars together until light and fluffy. Add in the eggs, one at a time, mixing well after each addition. Add in the vanilla extract.

In a medium bowl, sift together the flour, oats, baking soda, baking powder, salt, and chocolate chips. 

Add the dry ingredients to the wet, 1/2 at a time, mixing well after each addition. Once mixed well, scoop by tablespoon onto 2 large non-stick baking sheets. If using sea salt, place a pinch on each dough ball before baking.

Bake at 350 degrees F for 10-12 minutes, rotating the baking sheets halfway through (move the bottom one to the top rack, and the top one to the bottom rack), until golden brown. Remove and let cool before placing the cookies into an airtight container.

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