Chocolate Chip Oatmeal Cookies

March 26, 2023

These excellent cookies come from King Arthur’s Test Kitchen and were crowned the winner of their 2015 recipe of the year. They described the cookies as being “soft and chewy packed with chips.” Though I won’t turn down a soft and chewy homemade cookie, a crispy cookie is my favorite. It was the “packed with chips” that convinced me to try this recipe. I’m not sure why my cookies turned out crispy but I was thrilled with the outcome. They are crispy throughout (not just the edges) and not too thick or too thin. With that said, they are my new favorite cookie.

The original recipe calls for a small amount of oats. I tested a few batches using old fashioned rolled oats and quick cooking oats and found that the latter produced a chocolate chip cookie in which the oatmeal was barely detectable. If you prefer the oatmeal to be more pronounced, use old fashioned oats.

There is no shortage of chocolate chips in this recipe. That’s what makes these cookies so good.

A quick chill in the refrigerator or freezer helps to firm up the dough which makes it much easier to portion out.

Allow the cookies to set on the sheet pan for a few minutes once they are out of the oven before transferring to a cooling rack. Once cooled, wrap and give some to your family and neighbors. I keep a few stashed in the freezer for an after dinner snack, sometimes eating them before they have time to defrost.

Crispy throughout with lots of chocolate = the perfect cookie.

Chocolate Chip Oatmeal Cookies

Recipe by Kiyo

Servings

Adapted from King Arthur Baking Company

Ingredients

8 tablespoons (113g) Earth Balance Buttery Sticks for lactose free cookies, or unsalted butter, at room temperature
1/2 cup (107g) light brown sugar, firmly packed
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
1 1/2 teaspoons vanilla extract
1 cup (120g) unbleached all-purpose flour (King Arthur recommended)
1/2 cup (45g) quick cooking or old fashioned oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon (scant if using Earth Balance Buttery Sticks) kosher salt
1 1/2 cups (255g) semisweet or dark chocolate chips

Directions

Preheat oven to 325 degrees. Line two cookie sheets with parchment paper.
In a large bowl, using a hand mixer, beat together the butter and sugars until smooth. Beat in egg and vanilla.
In a small bowl, whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture. Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly. Stir in the chocolate chips.
Cover the bowl and place in the freezer for about 15 minutes to firm up or place in the refrigerator for about 1 hour.
For medium sized cookies, scoop 1 heaping tablespoon onto cookie sheet (12 balls fit nicely on a cookie sheet allowing for some spreading as cookies bakes).
Bake cookies for 13-16 minutes, until they are light golden brown, with slightly darker edges.
Remove the cookies from the oven, let cool on baking sheet for 3 minutes or until they are set enough to handle. Transfer cookies to a cooling rack. Continue baking with the remaining dough alternating with cooled cookie sheets.

Notes

Cookies may be frozen for a few months.

Dessert, Lactose Free, Recipes

Fudge Brownies

September 19, 2020

These fudge brownies are ultra moist with tons of chocolatey flavor thanks to both the Dutch-process cocoa and chocolate chips. This combination makes for a divine brownie that will surely satisfy any chocolate craving.

Dutch-process cocoa powder is treated with an alkali that neutralizes its acidity that makes it darker in color with a milder flavor than natural cocoa powder. When baking, Dutch-process cocoa powder is usually combined with another neutralized ingredient such as baking powder. When a recipe calls for Dutch-process cocoa powder, it is not always interchangeable with natural cocoa powder especially when baking. Many brownie recipes that call for natural cocoa such as Hershey’s, do not use any leavening, or very little (baking soda). So for this recipe, it is essential to stay with Dutch-process cocoa. Safeway stores carry the excellent Guittard brand in their baking aisle.

Rich, decadent brownies with crackly tops.

Fudge Brownies

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Adapted from King Arthur Baking Company

Author: Kiyo Miller

Serves: 16

Ingredients

2 large eggs
½ cup + 2 tablespoons (53g) Dutch-process cocoa
½ teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon espresso powder (optional)
1½ teaspoons vanilla extract
8 tablespoons (113g) MIyoko's cultured vegan butter (or 1 stick regular unsalted butter)
1⅛ cups (224g) granulated sugar
¾ cup (89g) King Arthur unbleached all-purpose flour
1 cup (170g) semisweet chocolate chips

Preparation

Preheat oven to 350 degrees. Lightly grease an 8" x 8" pan.
Beat eggs with a hand mixer on medium speed with cocoa, salt, baking powder, espresso powder (if using), and vanilla for about 1 minute until smooth.
Melt butter over low heat in a medium saucepan, then add the sugar. Stir to combine. Continue to stir until mixture is hot, but not bubbling (about 110-120 degrees). Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth. Add the flour and chips, stir until smooth.
Spoon the batter into the prepared pan, smoothing the top to make an even layer. Bake the brownies for about 32 minutes (check after baking for 28 minutes as oven temperatures vary). A toothpick inserted into the center should come out clean or with just a few moist crumbs clinging to it. Remove pan from the oven and cool on a rack before cutting and serving, about 45-60 minutes.

Dessert, Lactose Free, Recipes

Chewy Fudgy Homemade Brownies

July 10, 2015

I’m still on the “Brownie Quest,” searching for the perfect brownie. These may be that perfect brownie. Besides the eight ounces of melted chocolate, there’s a cup of chocolate chips stirred into the batter. As the brownies bake, the little chocolate nuggets melt perfectly and become pure decadence in every bite.

The recipe comes from Sally’s blog. I love the idea of a somewhat chewy brownie. The baking time is a bit forgiving, due to all the chocolate in the recipe. If you take the pan out of the oven just as soon as the brownies are set, you’ll have softer brownies (above) but leave them in for a few more minutes, they’ll become a bit chewier (below). Either way, they are so delicious.

Chewy Fudgy Homemade Brownies

Adapted from Sally’s Baking Addiction

Makes 16 – 20 brownies

Ingredients

1/2 cup Earth Balance Buttery Sticks (or salted butter)

8 ounces (228g) coarsely chopped bittersweet or semi-sweet chocolate

3/4 cup (150g) granulated sugar

1/4 cup (50g) packed light brown sugar

3 large eggs

1 teaspoon vanilla extract

1/2 cup + 2 tablespoons (80g) all-purpose flour (measure accurately)

2 tablespoons (11g) unsweetened cocoa powder

1/4 teaspoon salt

1 cup (180g) semi-sweet chocolate chips

Preparation

Melt the Buttery Stick and chopped chocolate in a medium saucepan on medium-low heat, stirring constantly, about 3 minutes. Remove from the heat, pour into a large mixing bowl and allow to cool slightly for 10 minutes.

Adjust the oven rack to the lower third position and preheat oven to 350°F. Line the bottom and sides of a 9×9 inch square baking pan with aluminum foil, leaving an overhang on all sides. Butter the foil.

Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt. Fold in the chocolate chips.

Pour batter into the prepared pan and bake for 35 – 40 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with a few moist crumbs when the brownies are done. As oven temperatures vary, check for doneness at the 35 minute mark. If the brownies need more time, continue to bake and check every few minutes.

Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares using a sharp knife. (Wipe the knife clean after each cut). Brownies freeze beautifully.

Chocolate Chips

Chocolate Chip Oatmeal Cookies