Wednesday, April 24, 2013

Recipe: Crispy Oatmeal Chocolate Chip Cookies

Based on a recipe for "Crispy Oatmeal Chocolate Chunk Cookies" from Patty's Food.  Prepared on April 20, 2013. Makes 21 cookies.


6 ounces (1⅓ cups) all-purpose flour
½ teaspoon baking soda
10 tablespoons (1¼ sticks) unsalted butter
½ cup rolled oats
½ cup sugar
¼ cup packed dark brown sugar
2 tablespoons plus 1 teaspoon light corn syrup
2 tablespoons milk
½ teaspoon coarse salt
7 ounces large bittersweet chocolate chips or chunks


  1. Melt the butter and set it aside to cool.
  2. In a small bowl, whisk the flour and baking soda.
  3. In a large bowl, whisk together the melted butter, oats, sugars, corn syrup, milk, and salt.
  4. Stir in the flour mixture until combined.
  5. Stir in the chocolate chips until evenly distributed.
  6. Cover the bowl and chill it in the refrigerator for at least 30 minutes or as long as overnight.
  7. Preheat the oven to 325° with racks in the lower middle and upper middle positions.
  8. Using a #24 disher (2⅔ tablespoons), place 5 or 6 well spaced mounds of dough on a baking sheet lined with parchment paper. Return any remaining dough to the refrigerator.
  9. With your hand, flatten the dough balls into 3-inch diameter circles.
  10. Bake, switching and rotating the pans half way through, until the cookies are dark golden brown, about 14 minutes.
  11. Cool the cookies on the baking sheets for a few minutes then transfer them to wire racks.
  12. Snack on the left over chocolate chips while the cookies cool.

Whisk together flour and baking soda.

Whisk together melted butter, rolled oats, sugars, corn syrup, milk, and salt.
Stir in the flour mixture.
Stir in the chocolate chips (or chunks).
Place 5 or 6 balls of dough on a lined baking sheet.
Flatten them then bake at 325°.
Bake until dark golden brown, about 14 minutes.

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