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.