nutty chocolate chip cookies
I am in search of a signature cookie. I know that there are much bigger fish to fry in the world, but this is close to the top of my list. I just want that one cookie that you know will always be good, but is not too complicated so you could whip some up for any occasion.
This here is my first attempt at finding that cookie, and it is a really good one. I'm not quite ready to give up my search, but this was good enough to share. A little nutty, a little chocolaty, but not too heavy. The best part is that dough froze well and I will even venture to say that the cookies tasted better after the dough had been frozen.
From my little kitchen to yours... Enjoy.
Nutty Chocolate Chip Cookies
Recipe Notes
It says to sift the flour. If you do not a sifter, you can use a strainer. You just want the flour to be fine, fluffy and have no clumps. Another option is to just fluff the flour a little with the measuring cup before you measure it. It is ideal to sift, won't totally ruin the cookie if you don't have a sifter. I always bake cookies now with parchment paper. Haven't seen a burnt edge since I started. If you really don't want to buy this, you can cook on an ungreased cookie sheet, but I highly recommend the parchment paper.
Recipe Notes
It says to sift the flour. If you do not a sifter, you can use a strainer. You just want the flour to be fine, fluffy and have no clumps. Another option is to just fluff the flour a little with the measuring cup before you measure it. It is ideal to sift, won't totally ruin the cookie if you don't have a sifter. I always bake cookies now with parchment paper. Haven't seen a burnt edge since I started. If you really don't want to buy this, you can cook on an ungreased cookie sheet, but I highly recommend the parchment paper.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups oatmeal
2 cups all purpose flour, sifted
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 (12 ounce) package semisweet chocolate chips
1 (4 ounce) bar Hershey's milk chocolate, grated
1 1/2 cup chopped walnuts
Equipment
blender
parchment paper
Step by Step
Heat oven to 375 degrees F. In a bowl, cream butter and sugars until creamy and fluffy. Add eggs and vanilla, mix well and set aside.
Place oatmeal in a blender and grind to a fine powder. Add gradually to sugar- egg mixture, along with flour, salt, baking powder, and baking soda. Stir just to combine all of the ingredients. Add chocolate chips, grated chocolate, and nut.
Roll into golf ball- sized balls for a medium sized cookie. For small cookies, use a heaping teaspoon. Line a baking sheet with parchment paper and place dough 2 inches apart. Bake for 8-12 minutes (depending on dough size), until slightly golden brown.
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups oatmeal
2 cups all purpose flour, sifted
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 (12 ounce) package semisweet chocolate chips
1 (4 ounce) bar Hershey's milk chocolate, grated
1 1/2 cup chopped walnuts
Equipment
blender
parchment paper
Step by Step
Heat oven to 375 degrees F. In a bowl, cream butter and sugars until creamy and fluffy. Add eggs and vanilla, mix well and set aside.
Place oatmeal in a blender and grind to a fine powder. Add gradually to sugar- egg mixture, along with flour, salt, baking powder, and baking soda. Stir just to combine all of the ingredients. Add chocolate chips, grated chocolate, and nut.
Roll into golf ball- sized balls for a medium sized cookie. For small cookies, use a heaping teaspoon. Line a baking sheet with parchment paper and place dough 2 inches apart. Bake for 8-12 minutes (depending on dough size), until slightly golden brown.
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