Monday, 20 August 2007

CRISPY, CHEWY OATMEAL CHOCOLATE CHUNK COOKIES


This is an oatmeal cookie recipe I have adapted so that we can have fresh-baked cookies whenever we want. I prefer fresh cookies and since our family doesn't eat cookies fast enough to polish off the entire recipe without most of the cookies going stale, I freeze the dough in logs wrapped in parchment paper. When we want cookies, I just slice off as many as we want to eat and bake them in the oven and return the rest of the cookie log to the freezer. No defrosting is necessary. For freezing, I usually double this cookie recipe so that I use up the whole pound of butter.
crispy, chewy oatmeal chocolate chunk cookies

1 1/2 cups all-purpose flour
1/2 t salt
1/2 t baking powder
1/4 t freshly grated nutmeg
1/2 pound (2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs
3 cups rolled oats
1 1/2 cups Callebaut dark chocolate chunks
  • Adjust oven racks to low and middle positions and heat to 350 F. Line 2 large cookie sheets with parchment paper.

  • Whisk flour, salt, baking powder, and nutmeg together in medium bowl

  • Beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.

  • Stir dry ingredients into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and chocolate.

  • Working with generous 2 T of dough each time, roll dough into 2 inch balls. Place balls on parchment-lined cookie sheet, leaving at least 2 inches between each ball.

  • Bake until cookie edges turn golden brown, 22 to 25 minutes. I like these crispy so bake them until crunchy. Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom. Slice cookies, on parchment, to cooling rack. Let cool at least 30 minutes before peeling cookie from parchment.

4 comments:

Anonymous said...

Hi there,

I made these biccies today and wanted to double check the measurement for the salt. Does "t" stand for tablespoon, which (here in Australia) would be 15ml? I added 1/2 tablespoon and was surprised that I can really taste the salt. It's quite yummy in a sweet/savoury-peanut butter cup kind of way, but not what I expected. Are our measurements the same as yours or am I losing something in the translation?

Thanks for your site, by the way - it's gorgeous and I can't wait to try out more of your recipes!

Cheers,
Alex

Cakebrain said...

Alex,
yowsa! I didn't realize the small "t" stood for tablespoon in Australia. I thought you guys use the same British Imperial stuff like we do in Canada! I use the big capital "T" for tablespoon (15 ml) and lower case "t" for teaspoon (5 ml) so I can see why your cookies would be salty. All my recipes abbreviate "T" for Tablespoon and "t" for teaspoon.
Thanks for visiting my site and I hope you do try the cookies again with way less salt! I guarantee they'll taste way better! :)
btw, If you use a "t" for tablespoon in Australia, what the heck do you use for the teaspoon measurement?

Alex said...

Aaaaahhh.... I get it now! I'm very new to this baking lark so shouldn't presume to talk on behalf of all of Australia, as I'm pretty sure we do use the same measurements here as it Canada. And, now that you mention it, I think I remember that whole capital "T" and lower case "t" from my baking with my grandmother when I was a little kid. It was just that my measuring spoons mislead me - they say "t" for tablespoon and "tsp" for teaspoon and it put me right off track! Thanks for explaining it all to me, I really appreciate it!

Cakebrain said...

Alex,
No worries, baking's all about making yummy memories and it's certainly a common language! Yeah...we're both living in previous British colonies, so you wouldn't think there should be many differences, eh?

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