Ingredients
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
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
Instructions
- Melt the butter and set it aside to cool.
- In a small bowl, whisk the flour and baking soda.
- In a large bowl, whisk together the melted butter, oats, sugars, corn syrup, milk, and salt.
- Stir in the flour mixture until combined.
- Stir in the chocolate chips until evenly distributed.
- Cover the bowl and chill it in the refrigerator for at least 30 minutes or as long as overnight.
- Preheat the oven to 325° with racks in the lower middle and upper middle positions.
- 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.
- With your hand, flatten the dough balls into 3-inch diameter circles.
- Bake, switching and rotating the pans half way through, until the cookies are dark golden brown, about 14 minutes.
- Cool the cookies on the baking sheets for a few minutes then transfer them to wire racks.
- 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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