Okay, so yesterday I decided to tackle those Oatmeal Chocolate Chip Cookies from King Arthur. I’ve seen the recipe floating around, and, well, I love a good cookie.
Getting Started
First things first, I gathered all my ingredients. This is key, people! Nothing worse than realizing you’re out of brown sugar halfway through. I made sure I had:
- Butter (the real deal, unsalted)
- Brown sugar (both light and dark, because why not?)
- Granulated sugar
- Eggs
- Vanilla extract (I used a generous splash, don’t judge)
- All-purpose flour (King Arthur, of course)
- Oats (old-fashioned, not the instant kind)
- Baking soda
- Salt
- Chocolate chips (I went semi-sweet, but you do you)
Mixing it Up
I creamed together the butter and sugars until they were all fluffy and light. This took a few minutes, and my arm got a little workout, but it’s worth it. Then, I beat in the eggs one at a time, followed by the vanilla.
In a separate bowl, I whisked together the dry stuff: flour, oats, baking soda, and salt. Gradually, I added this dry mixture to the wet ingredients, mixing until it was just combined. Don’t overmix, or your cookies will be tough!
Finally, the best part: I stirred in those glorious chocolate chips. Make sure they’re evenly distributed, because nobody wants a chip-less bite.
Baking Time
I dropped rounded tablespoons of dough onto baking sheets.I gave them some space, about 2 inches,I baked them in a preheated oven at 375°F (190°C).It is important to * time is about 10-12 minutes.
I kept an eye on them, and when the edges were golden brown, I pulled them out. They were still a little soft in the center, but that’s how I like ’em.
The Result
I let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool * maybe I snuck one while it was still warm… who am I kidding, of course I did.
These cookies? Seriously good. Chewy, with a nice bit of texture from the oats, and plenty of * recipe is perfect. Definitely a keeper!
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