I made these cookies in a rush as I was meeting some people at the park and had to get out of the door. When I got around to having them at said park I liked them, but I can’t say I loved them you know. Then I came home and had half the dough left so I baked more cookies and when I bit into them… oh my. These were good.
It’s like a fridge is a magic machine – amazing things just happen sometimes when you let things be in there. Especially cookie doughs with butter and caramelly brown sugar. The flavors develop more, the cookies become more moist and presto we go from good to great.
These are thin, a little chewy, dark, deep and not too sweet. The oatmeal adds some texture to the cookie and the chips are purely optional – feel free to leave them out.
Double Chocolate Oatmeal Cookies
slightly modified from Allrecipes.com
Makes 3 dozen
1/2 cup (1 stick) butter (room temperature)
1/2 cup brown sugar
1/2 cup white sugar
1 tsp vanilla extract
1 1/4 cup rolled oats
1 cup all purpose flour
3 tbsp cocoa
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup semisweet chocolate chips
Mix the oats, flour, cocoa, baking powder, baking soda and salt together and set aside.
Beat your butter till light and fluffy – 2 to 3 minutes. Add your sugar and beat well until it looks almost frosting like. Beat in the egg and vanilla. With the mixer on the lowest speed (or by hand) mix in the dry ingredients and the chocolate chips. Stop as soon as they are incorporated – avoid over mixing.
Rest the dough in the fridge for a few hours. Pull it out when you are ready to bake and then preheat your oven to 350 F. Grease your cookie sheets or use a parchment paper or silpat.
Drop the dough by a heaped spoonful on to your cookie sheet, leaving 2 inches between the cookies. Bake till the edges are crisp looking and the middle is set, 8 to 10 minutes. Let cool on the sheet for a few minutes then gently move to a wire rack to cool completely.
Absolutely incredible when warm, but oh so good dunked in some cold milk.