• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Oatmeal Chocolate Chip Cookies

I love oats. A friend of mine used to tease me about this because of my constant attempt to incorporate them into dessert menus at work and school. I would make oat cakes, oat cookies, oat bars, and so on and so on. There’s something wonderful about oats: so familiar and comforting, rustic but easy to work with. You can make oats go with anything: fruits, nuts, or chocolate. It is a wonderful ingredient that I come back to over and over again.

So when I asked my friend Susie what her favorite cookie was and she said oatmeal chocolate chip I was elated. I’m not sure if she knew of my love affair with oats, but nevertheless it was lovely to be reunited with the box I inevitably keep in my pantry. And since I’m not a fan of raisins in my cookies, I leapt with joy into my kitchen to make these: deliciously moist, tender oatmeal cookies dotted with melty chocolate chips.

Oatmeal Chocolate Chip Cookies

Makes about 2 dozen large cookies.
Leftover Potential: These cookies are actually better the next day.

2 sticks room temperature butter
1/2 cup sugar
1 1/2 cup brown sugar
2 large room temperature eggs
1 Tbsp heavy cream
2 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 1/2 cups oats
1 bag chocolate chips (12 oz)

1. Preheat the oven to 350 degrees Fahrenheit.
2. With an electric mixer, cream the butter and sugars together until light and fluffy. Add the eggs one at a time, scraping well with a spatula after each addition.
3. Add the cream and the vanilla and mix to combine. In a bowl, combine the flour, baking soda, baking powder, and salt.
4. On low speed, add the flour mixture and mix only to combine. Gently mix in or fold in the oats and chocolate chips.
5. Scoop the cookie dough onto baking sheets, spacing the cookies far enough apart that they won’t bake together (about 8 cookies on a tray). Bake until golden brown around the edges. Remove from the sheet and allow to cool completely. Store in airtight containers.


One Response

  1. Umm. by the way – one of my favorite birthday gifts ever.

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