I’m on vacation.
And I’m loving every second of it.
The lack of posts and my absence from the Twitter convo this week is due to the fact that I’m sitting around in my pajamas until 11 or 12 every day, then doing some me shopping, then watching some corny 2-star movies, then most recently, playing with the new Wii.
So blogging has been pushed aside a bit, but I thought I would pop in before you all head out to your New Year’s Eve parties and give you an easy and delicious cookie recipe you can bring to ooo and ahhh your friends.
I found this recipe for chocolate oatmeal cookies in the America’s Test Kitchen Holiday Cookies magazine. (They sent me this as a Christmas gift, which makes me love them even more, which before then I was sure wasn’t possible.)
And besides being beautiful, these cookies taste better than any other oatmeal cookie I’ve conjured up. Here’s the secret: blending the oats into a flour-like powder instead of leaving them in their full form. B.r.i.l.l.i.a.n.t.
Try them. You’ll see what I mean.
Chocolate Oatmeal Cookies (Slightly adapted from America’s Test Kitchen)
Makes 2 dozen
- 1 3/4 cups old fashioned oats
- 1 cup flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 10 tbsp (1 1/4 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 egg
- 1 tsp vanilla
- 3 oz milk chocolate, melted and cooled (the bars or chips will work)
- 2 cups semi-sweet chocolate chips (or 1 cup chocolate chips, 1 cup pecans or walnuts)
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Process the oats in a blender or food processor until finely ground (should have the consistency of flour.) Transfer to a bowl and stir in the flour, baking powder, baking soda, and salt.
- Beat the butter and brown sugar until smooth, 1 minute. Add egg and vanilla and beat until light and fluffy. Add melted chocolate and beat until combined.
- Gradually add the flour mixture, mixing until just incorporated. Then stir in the chocolate chips (and nuts if desired).
- Roll 2 tbsp of dough into balls and place 2 inches apart on baking sheets. Bake the cookies, one sheet at a time, until the cookies are cracked and set on top but look moist within the cracks, about 14-18 minutes. Cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
My Two Cents: Most oatmeal cookies that I make do not get rave reviews. They get OK reviews. I think the chunks of oatmeal turn some people off to oatmeal cookies. Too much texture. However, with this recipe, you get the oatmeal taste without the oatmeal texture—a win-win. The original recipe stated to keep 3/4 cup of the oats in their full oat form, but I processed the whole bunch. The results were still phenomenal.
The melted chocolate added another element of pure yum to this recipe. I don’t usually melt chocolate and add them to any cookie I make—it never occurred to me to even do that. But trust me, it turns “chocolate chip” into “chocolate divine”.
The overall cookie was crunchy on the outside but chewy on the inside. How that’s not a perfect cookie is beyond me.
Enjoy! And Happy New Year! Can’t wait to make more recipes for all of you in 2012