Description
From: "Great Cookies: Secrets to Sensational Sweets" (2003) by Carole Walters. Use the walnuts or not. I didn't and, I must admit, I also used milk chocolate chips in place of the chunked up (or chipped) bittersweet or semisweet chocolate.
Yes, this is a more "foofy" recipe for chocolate chip cookies since you will break out the food processor, but it's still fast enough to put together. Did I not yet mention these homemade chocolate chip cookies are also wonderful?
These are so good, I am not even going to tell you how long they lasted in my house. Fine: Three days. That's it! Everyone loved them. I can tell you I am looking forward to baking more from Carole's cookbook. I can't wait to try what else she's baked up.
Ingredients
Scale
- 3/4 Cup Dark Brown Sugar (Packed)
- 1/2 Cup Quick Cooking Oats (NOT Old-Fashioned Oats)
- 1/3 Cup Sugar
- 1 3/4 Cups Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 Cup Butter (Slightly Firm (though mine was softened as usual and they were great))
- 2 Tablespoons Corn Syrup
- 1 Large Egg
- 2 teaspoons Vanilla Extract
- 8 Ounces Bittersweet or Semisweet Chocolate, Chopped or 1/12 Cups Chocolate Chips (I used Milk Chocolate Chips)
- 1 1/2 Cups Walnuts, Coarsely Chopped (Optional (I did not use walnuts))
Instructions
- 375* oven.
- Line your cookie sheet with parchment paper or your reusable baking mat. Set aside.
- In a food processor fitted with a steel blade, combine the brown sugar, oatmeal, and the regular sugar. Process 2/12 to 3 minutes, stop often to pulse, but grind until the oats are VERY finely ground.
- Combine the flour, baking soda, and the salt in a medium bowl. Use a whisk if your flour is lumpy. Set aside.
- In your stand mixer, combine your butter and the corn syrup on medium-low until the mixture is smooth, creamy, and combined (about a minute total).
- Scrape the sides.
- Add the oatmeal and sugar mixture in three additions and mix for 2 minutes. Scrape the sides on occasion.
- Add in the eggs and the vanilla extract and combine for 1 minute. Scrape down the bowl as necessary.
- Set the mixer speed to low and add in the dry ingredients one-half at a time. Mix ONLY until blended. Resist the urge to mix it to death!
- Fold in the chocolate chips and the walnuts (if using) with a rubber spatula to avoid overmixing the dough.
- Using a 1 1/2 Tablespoon cookie dough scoop like I did and you will have larger, though fewer cookies, than if you use a smaller 2 teaspoon-sized scoop. Drop the dough onto the sheets about 3" apart.
- Scrape down the sides of the bowl so you better combine the chocolate chips and the nuts (if using).
- Bake for 10-12 minutes (my oven took 11 minutes using a 1 1/2 Tablespoon scoop). Remove from the oven when the cookies look a light golden brown and like something you want to eat. Do not overbake the cookies.
- Remove to wire rack to cool for 2 minutes.
- Transfer to cooling racks to cool completely before storing in a reusable plastic container. These cookies may last up to 5 days or frozen.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 265