Bon Appétit | Oatmeal Chocolate Chip Cookies

I am many things, but skilled baker is not one of them. Over my 19 years of life, I have tried to trick myself into thinking that I can bake,  sad attempts of macaroons and angel food cakes strewn throughout my high school career. I have probably tried at least 50 different baking recipes up until now, most of which have failed, which I accredited to my tendency to just improvise as opposed to actually following the recipe. The only baking recipe that I have perfected (with many trial and errors) are oatmeal chocolate chip cookies.

Here’s what you’ll need:

2 sticks of butter (at room temperature)

3/4 cup brown sugar (If you’re brown sugar is solid as a rock, place it in the microwave for 30 seconds and it is as good as new.)

3/4 cup granulated sugar

1 teaspoon vanilla extract

1 1/2 cups white all-purpose flour

1 1/2 cups whole wheat flour

1 teaspoon baking soda

1/8 teaspoon salt (I also thought this never added anything to the recipe but it truly does)

3 cups rolled oats

1 package of chocolate chips (I like using dark chocolate but semisweet also works)

2 eggs

Here’s what you’ll do:

Preheat your oven to 350 degrees Fahrenheit.

In a large bowl, whip the butter and both kinds of sugar together until fluffy (use an electric mixer for best results). Slowly add the two eggs and mix until fully combined. In a medium bowl, mix together all of the dry ingredients. (Ina Garten on the Food Network would tell you to sift until you can’t sift anymore, but I’m not as fancy as Ina and just mixing everything together works just as well.)

Slowly add the dry ingredients into the wet ingredients until fully combined. Stir in the oats and chocolate chips. Using an ice-cream scoop (or your hands), place cookies onto a baking sheet lined with parchment paper (to avoid a messy clean up.  Bake for about 10-12 minutes (or 8-10 if you like them slightly undercooked like my mom and me).

The recipe makes around 24 cookies, but another trick to make the cookies last as long as possible is to place any extra dough in saran wrap and put in the freezer for future use. You can either make cookies later on…or just eat the cookie dough if you’re impatient like me!


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