Okay, here’s my blog post about making King Arthur Chocolate Chip Oatmeal Cookies:
Alright, folks, gather ’round! Today, I tackled a cookie recipe I’ve been eyeing for a while: King Arthur Chocolate Chip Oatmeal Cookies. I love a good oatmeal cookie, and the addition of chocolate chips? Sign me up! Here’s how it all went down in my kitchen.
Getting Started
First things first, I grabbed all my ingredients. It’s always a good idea to have everything measured out and ready to go. This way I avoid running around like a headless chicken, mid-recipe.
- Flour (all-purpose, of course)
- Oats (old-fashioned, because that’s what I had)
- Butter (the real deal, softened)
- Sugar (both brown and white, because that’s how we roll)
- Eggs
- Vanilla extract (a generous splash, naturally)
- Baking soda, baking powder, and salt (the usual suspects)
- And, last but not least, CHOCOLATE CHIPS! (I used semi-sweet, because I’m basic like that)
Mixing It Up
I creamed together the softened butter and both sugars. I used my trusty stand mixer, but you can totally do this by hand if you’re feeling ambitious (or if your mixer is in the dishwasher, like mine sometimes is). I made sure it got all light and fluffy.
Next, I beat in the eggs, one at a time, making sure each one was fully mixed in before adding the next. Then, in went the vanilla – a good, healthy glug. Don’t be shy with the vanilla!
In a separate bowl, I whisked together the dry ingredients: flour, baking soda, baking powder, and salt. I always do this separately to make sure everything is evenly distributed. Nobody wants a pocket of baking soda in their cookie.
Then, I gradually added the dry ingredients to the wet ingredients, mixing on low speed until just combined. You don’t want to overmix it, or your cookies will be tough. No one wants a tough cookie!
Now for the good stuff! I stirred in the oats and chocolate chips. I used a wooden spoon for this part, because I like to feel like I’m doing something. Plus, it’s easier to make sure everything is evenly distributed.
Baking Time!
I dropped rounded tablespoons of dough onto baking sheets. I didn’t bother with parchment paper this time, because my baking sheets are pretty non-stick. But if you’re worried, go ahead and use some.
I baked them in a preheated oven at 375°F (190°C). The recipe said 10-12 minutes, but I found that mine needed a little longer, around 13 minutes. My oven can be a bit temperamental, you know how it is.
I kept an eye on them, and took them out when they were golden brown around the edges, but still looked a little soft in the center. That’s the key to a chewy cookie!
Cooling (and Sneaking a Taste)
I let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Of course, I couldn’t resist sneaking a taste while they were still warm. You know, for quality control purposes.
The Verdict
These cookies are GOOD. Like, really good. They’re chewy, chocolatey, and have that perfect oatmeal texture. I’d definitely make these again. And again. And probably again after that. Go make these cookies! You can adjust the ingredient as you like. You won’t regret it!
Post Comment