Adam is my best critic of my baking. He likes good baked goods (really good food in general, how lucky?!) and he’s not afraid to tell me exactly what he thinks about a pie, brownies, or cookies that I’ve made. He’s always able to pinpoint the not so great aspects, such as “this pie is too watery, and I can taste the chunks (that’d be the tapioca beads)” or “the caramel on top of these brownies is just too much. The layer is too thick. Besides, don’t change the brownies, they’re perfect the way they were.” I really do value his judgment and opinions. So when he proclaimed my most recent batch of cookies “simply irresistible” I was thrilled.
What makes these cookies so irresistible? Well, first, as a baker, I find the fact that they hold their shape irresistible. You know how most chocolate chip cookies spread as they bake? These don’t. I kind of want to attribute that to the oatmeal in them. Oatmeal cookies always seem to hold together much better than choco chip cookies. Also, and this wasn’t in the original recipe, I left out the vanilla. I read this in a recipe somewhere on the internet (damned if I remember where), and while you’d think taking the vanilla out would take away flavor, I think the exact opposite happens. The brown sugar, butter, and chocolate flavors really shine. Lastly, I love the texture of these cookies. They’re not chewy, but not crunchy and hard. They live in that in between, crumbly cookie land.
Simply Irresistible Chocolate Chip Cookies
makes about 48 cookies
1 cup/2 sticks butter, room temp
1 cup brown sugar
1 cup white sugar
2 eggs, room temp
3 1/2 cups all-purpose flour
1 cup oat flour (blend 1 cup oatmeal in food processor or blender)
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
12 ounces chocolate chips
1 4 ounce chocolate bar, grated
3/4 cup chopped nuts (I used pecans)
1. Preheat oven to 375°. Cream butter and both sugars in large bowl with an electric mixer for about three minutes. The butter will turn a light yellow. Add eggs.
2. In a medium bowl, mix all-purpose flour, oat flour, salt, baking soda, and baking powder.
3. Mix dry ingredients into sugar, butter, and egg mixture with the electric mixer. Add chocolate chips, grated chocolate bar, and nuts.
4. Put your cookies onto two cookie sheets. If you want them to look like mine (sort of fat, about two inches across), roll them into balls and put them on the cookie sheets. If you want your cookies to be a little bigger and thinner, roll them into balls and flatten them a bit.
5. Bake 10-13 minutes, until cookies are golden brown. Cool on cooling racks.