One of my weaknesses is a good, chewy chocolate chip cookie. It’s like my kryptonite. I’m not proud of it, but I’m pretty much defenseless around them, which is why I don’t make chocolate chip cookies very often. Recently, though, I was thumbing through the Grand Central Baking Book (from the popular Grand Central Bakery located in Portland and Seattle ) and saw the recipe for their delicious Oatmeal Chocolate Chip Cookies. “Oh yeah,” I thought, “I’m totally making these!” And, boy, do these chewy, chocolate-studded treats rock!
I’ve used a combo of semisweet and milk chocolate chips or all semi-sweet chocolate chips. Use what you have and/or like. My personal favorite is Guittard brand chocolate chips (creamy, smooth and absolutely delicious!).
My oven is goofy so I always have to play with the baking time a bit. Just watch for the cookies to have golden edges…the inside will still look a bit underdone. Let the cookies cool for a few minutes then pour a cold glass of milk and devour!
What’s your food kryptonite?
Oatmeal Chocolate Chip Cookies
-recipe from The Grand Central Baking Book by Piper Davis and Ellen Jackson
2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon salt
1 cup (8 ounces, or 2 sticks) unsalted butter, at room temperature
1 cup (7 ounces) granulated sugar
1 cup (7 ounces) packed light brown sugar
2 eggs, at room temperature
2 teaspoons vanilla extract
2 3/4 cups (9 ounces) rolled oats (old-fashioned oats)
1 cup (6 ounces) bittersweet chocolate chips or chunks
1 cup (6 ounces) milk chocolate chips or chunks
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Measure the flour, baking soda, baking powder, and salt into a bowl and whisk to combine. (Put the dry ingredients through a fine-mesh sieve if the flour or baking soda is clumpy.)
Using a stand mixer with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed for 3 to 5 minutes, until lighter in color and fluffy. Scrape the bottom and sides of the bowl several times during the process.
While the mixer is running, crack the eggs into a liquid measuring cup and add the vanilla. Reduce the speed to low, then slowly pour in the eggs, letting them fall in one at a time incorporating the first egg completely before adding the next. Scrape the bottom and sides of the bowl once during the process.
Gradually add the dry ingredients (in 2 to 3 additions) with the mixer on low speed. Scrape the bottom and sides of the bowl once, to fully incorporate the butter and sugar. Combine the oats and chocolate in the same bowl used for the dry ingredients, then add them to the dough with the mixer on low speed, mixing just until everything is well distributed. Often it’s easier to finish mixing by hand using a stiff rubber spatula.
Scoop the dough into balls the size of ping-pong balls (about 1.5 ounces). Arrange the dough balls on the prepared pans, 6 per pan, then press into 1/2-inch-thick disks.
Bake for 10 minutes, rotating the pans halfway through the baking time. The edges of the cookies should be golden brown, while the centers will appear blond and slightly underdone. Let the cookies cool on the baking sheets.