the best chocolate chip & oat cookies

I finally got the cookies right today. Sunday was a disaster. In an effort to try & make them a little healthier, I substituted butter & put in more egg instead so that the dough wouldn’t be too dry. Do you want to know what happened? I made cakey cookies. The flavor was delicious, but the texture wasn’t right. A cookie should be chewy or crunchy but not cakey. That’s what cake is for.

So, today at work I had a discussion about how I was trying to write the perfect chocolate chip cookie recipe. Perfect for me any how, everyones requests or criteria alter. After knowing how I failed last time, I made the appropriate adjustments & tried again.

The cookies were only supposed to be a test, however they are now standing proudly on display in the bakery waiting to be consumed by whomever desires my created treats.

Now, although I do not think this recipe has reached perfecting just yet, I think it is almost nearly there. I think in order for me to get them as chewy as I want them I would need to add in more sugar & butter, but I am also reluctant to do that as I don’t want them to be so unhealthy, nor do I want them to be overly sweet. If I find a different way of incorporating this amazing texture into them without upping the fat or sugar, I’ll update the recipe. For now, just enjoy them, they really are amazing. Especially hot out of the oven with a glass of milk.

oat & chocolate chip cookies


Ingredients: (makes 50)
– 160g light brown sugar
– 110g dark brown sugar
– 310g butter, room temp
– 1 egg
– 1 egg yolk
– 3 tbs heavy cream
– 1 tsp salt
– 1 tsp vanilla extract
– 1 tsp baking soda
– 500g flour
– 180g oats
– 75g almonds, chopped
– 200g dark chocolate chips/chunks

Directions:
1. cream the butter & the sugars together until light & fluffy.
2. add in the eggs & continue to beat.
3. add in the cream & vanilla & beat until incorporated.
4. sift in the flour & baking powder, as well as add the oats & salt, mix thoroughly.
5. add in the chocolate & almonds until evenly distributed.
6. pre-heat the oven to 190°C.
7. on a baking tray lined with parchment, roll the dough into balls approx. the size of a ping-pong-ball, maybe a touch smaller.
8. place the dough balls on the tray 2 inches apart.
9. refrigerate the dough for 15 minutes prior to baking.
10. bake the cookies for 14-16 minutes.
11. once removed from the oven, allow to sit for 5 minutes before transferring to a cooling rack.

Variations:
1. cookies can be rolled in shredded coconut before baking.
2. the can be flattened a little too if the rounded appearance isn’t what you’re after.
3. the almonds can be omitted from the recipe completely.

…for more recipes from us, check out our archives.

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