If you memorize one cookie recipe in your lifetime, this is the one to choose. It satisfies both chocolate-chip cookie lovers and oatmeal-raisin cookie lovers. It's crisp, thin, and delicate but with chocolate in every bite. I like to tinker with the classic recipes and try out different flours and all the new flavors of chips and bits. There's a whole new world in the baking aisle since I was a kid - toffee chips, peanut butter chips, and more.
3 cups rolled oats (not quick-cooking)
8 ounces (2 sticks) butter
1 1/2 cups light brown sugar
2 teaspoons pure vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 bag (about 10 ounces) miniature chocolate
Heat the oven to 300 degrees. Line a sheet pan with parchment paper or a baking mat.
Put 2 cups of the oats in the food processor and pulverize it until finely ground and floury. In a mixer fitted with the paddle attachment, cream the butter until soft and smooth. Mix in the brown sugar. Add the eggs and vanilla and mix until well blended. In another bowl, stir together both the ground and the whole oatmeal, the baking soda and salt. With the mixer running at low speed, add the dry ingredients to the butter mixture and mix just until blended. Add the chocolate chips and mix just until blended.* Drop by teaspoonfuls onto the pan, leaving 3 inches between them, as they will spread. Bake for 13 to 15 minutes, until lightly browned. Let cool on the pan, then remove with a spatula.
* The cookie dough can be made and kept refrigerated for up to 3 days before baking. Or you can make lumps of dough and freeze them in a locked plastic bag, then take them out for baking a few at a time. Add an extra minute to the baking time.
Serving size: 1 cookie Yield: 60 cookies (5 dozen) Exchanges: N/A Nutrition: 100 calories, 11g Carb, 1g Protein, 4.5g Fat
Recipe courtesy "Gale Gand's Short and Sweet" by Gale Gand and Julia Moskin, Clarkson N. Potter Publishers, 2004.
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