Skip to main content

Oatmeal Chocolate Chip Cookies

Makes about 3 dozen cookies

8 tablespoons unsalted butter, at room temperature
3/4 cup sugar (used 1/2 c.)
1 cup light brown sugar, firmly packed (could reduce to 3/4)
1 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups flour (used 1 c. AP and 1/2 c. whole wheat)
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 cup quick-cooking oats
2 cups chopped pecans (omitted and added 1/2 cup old fashioned oats)
2 teaspoons freshly grated orange zest (can be overpowering. add less or omit)
12 ounces semisweet chocolate chips (9 oz works great)

Preheat oven to 350°F. Line a large cookie sheet with parchment or a Silpat (rubber nonstick baking mat). Using an electric mixer, beat the butter in a bowl until light and fluffy. Add both sugars, salt, and vanilla, and beat until well mixed, about 3 minutes. Stir in eggs, one at a time. Sift together the flour, baking soda, cinnamon, nutmeg, and clove in a separate bowl. Add half of the flour mixture to the butter with the mixer on low speed. Once the flour has been incorporated, add the second half. Stir in the oats, pecans, orange zest, and chocolate chips. Drop the dough, by the tablespoon, onto the cookie sheet and bake for 10-12 minutes or until golden. Remove from the oven and cool the cookies on a rack. Store at room temperature in a cookie jar or other airtight container.
Labels:

Comments

Post a Comment

Popular posts from this blog

Cottage Cheese Ranch Dip

16 oz. cottage cheese 2 heaping Tblsp. Best Foods Mayo 2 heaping Tblsp. sour cream a thin sprinkle of garlic powder over top 1 pkg. ranch dry mix (buttermilk) Mix all ingredients together and refrigerate. Best if refrigerated for a few hours before serving. Serve with ruffled potato chips.
2 comments
Read more

Shar's Nutritious White Bread

5 lbs (approx) Arrowhead unbleached flour 1 cup buttermilk powder or powdered milk ½ cup potato flour 2 cups high gluten flour 6 tbsp. Saf instant yeast 2 tbsp. sea salt 5 cups warm water (approx. 115 degrees) 2/3 cup canola oil 2/3 cup raw honey 6 eggs In the Bosch Universal with dough hook: 6 cups arrowhead unbleached flour 1 cup buttermilk powder or powdered milk ½ cup potato flour 2 cups high gluten flour 6 tbsp. saf instant yeast 2 tbsp. sea salt Mix the powdered buttermilk with the other dry ingredients to avoid lumps in your dough on speed one for about 1 minute. add: 5 cups warm water (approx. 115 degrees) 2/3 cup canola oil 2/3 cup raw honey 6 eggs Knead on speed one, and continue adding more arrowhead unbleached white flour. It will probably take about 5 pounds of flour to make this batch, possibley more depending on the climate. Add flour until the dough starts pulling away from the side of the bowl but never picks up the bottom. Dough will be sticky. Keep dough very soft if...
2 comments
Read more

Real Hamburgers (Ina Garten)

2 pounds ground chuck 1 pound ground sirloin 3 T. steak sauce 6 extra-large egg yolks 1-1/2 t. kosher salt 3/4 t. black pepper 4 T. cold unsalted butter 12 hamburger buns Carefully mix the meats, steak sauce, egg yolks, salt and pepper with the tines of a fork, but do not mash it.  Lightly form each hamburger and lightly press into a patty shape.  Make an indentation and put a think slice of butter inside each hamburger, making sure the butter is entirely encased in the meat. Heat a grill, broiler or saute pan and cook the hamburger for 3 to 5 minutes on each side until almost done.  Remove to a plate and cover with aluminum foil.  Allow the hamburgers to rest for 5 minutes and serve immediately on buns.
1 comment
Read more