Chocolate Chip Oat Cookies

in

I think I've said it before, but I'll say it again, chocolate chip cookies are one of my all time favorites. I'm always on the lookout for a good chocolate chip cookie recipe. I have several great recipes in my recipe book, but there is always room for one more, right? Choosing a favorite recipe would be impossible, they are all delicious in their own way. When I saw this recipe from Rebecca LaMalfa, an executive sous chef in Chicago, I just had to give it a try. This is her version of the classic, inspired by her mom's recipe. It's a pretty basic recipe, with one small twist, old-fashioned oats that you grind up in the food processor that give the cookies a slightly different flavor and texture than regular chocolate chip cookies. They turned out delicious, the perfect recipe to try when you want the classic, with a twist!

In this recipe, she calls for you to make 12 large cookies. These would be absolutely huge, like what you get at the bakery or coffee shop. Since I don't need cookies even close to that large, I cut back on their size as I shaped them. I think I baked them for slightly less time then, but I don't exactly remember how long. If you end up making smaller cookies, set your timer for a little less time and go from there until they are done to your liking. Whatever size you decide upon, they will be wonderful and soft. There are no slightly crispy edges here, just all soft and chewy, perfect to sink your teeth into.

Chocolate Chip Oat Cookies

From 

Rebecca LaMalfa

 via Tasting Table

Ingredients

  • 2½ cups old-fashioned rolled oats
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoons kosher salt
  • 2 sticks unsalted butter (at room temperature)
  • 1 cup light brown sugar (lightly packed)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups semisweet chocolate chips

Directions

Preheat the oven to 350°. Line a rimmed baking sheet with parchment paper and set aside.

To the bowl of a food processor, add the old-fashioned rolled oats. Pulse the oats until semi-fine--there should be a few larger bits, but most of the oats will be finely ground, about twelve 1-second pulses. Add the oats to a large mixing bowl. 

Set a fine-mesh sieve over the bowl, and to it add the all-purpose flour, baking soda and baking powder Sift the flour mixture over the oats. To the flour mixture add the kosher salt and use the whisk to combine the dry ingredients.

To the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar and granulated sugar. Beat the mixture on medium-low speed until combined. Increase the speed to medium-high and beat until airy and pale in color, about 2 minutes. 

Reduce the mixer speed to medium-low and add one egg. Once the egg is well incorporated, stop the mixer and use a rubber spatula to scrape down the bottom and sides of the bowl. Turn the mixer back on to medium-low and add the remaining egg.

Once the egg is incorporated, add the vanilla extract. Beat on medium speed until well combined. Reduce the mixer speed to low and add the flour-oat mixture. Once the flour-oat mixture is mostly combined, add the semisweet chocolate chips. Mix just to combine the chips. Turn off the mixer and scrape down the bottom and sides of the bowl.

Use a large spoon to divide the cookie dough into 12 pieces about the size of a golf ball, rolling the dough in your hands to make a well-formed ball. Set the cookies about 2 inches apart on the parchment-paper-lined baking sheet and bake for 6 minutes. Rotate the baking sheet and bake until golden-brown around the edges and still soft in the center, about 6 minutes longer.

Remove the baking sheet from the oven and let the cookies cool on the baking sheet until set, about 5 minutes. Use a metal spatula to transfer the cookies to the wire rack to cool completely. Repeat with the remaining cookie dough. The cookies keep for up to 3 days stored at room temperature in an airtight container. (The cookie-dough balls can also be frozen on a baking sheet, then transferred to a resealable freezer bag and frozen for up to 3 months before baking.)