Oatmeal Chocolate Chunk Cookies
Sunday night, we meet again. In my defense, I just flew back from North Carolina this afternoon and any normal person would think that is reason enough to not be expected to bake tonight. But last time I missed bringing cookies on a Monday when I flew back from San Fran, there was upheaval in the office. Crying, tears, tantrums. So I put my coworkers needs above my own mental health tonight and baked up some cookies. Mentally, I was not together enough to come up with any cinco de mayo cookies. I had other cookies in mind, but the bagger at Stop and Shop tonight had other plans for me. I had bought an Orange to make Orange Dark Chocolate cookies, but that orange is still sitting in the bagging area of Stop and Shop. Then I was going to make salted peanut buter cookies, until I realized I only had a spoonful of peanut butter in the house. So I emptied my baking cabinet, and decided I couldn’t go wrong with oatmeal and dark chocolate. So bam. Here ya go.
Ingredients:
- 1 cup butter, softened
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 cup quick-cooking or old-fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 bittersweet chocolate bars, chopped
Step 1: Preheat the oven to 325 degrees. Cream together butter and sugars. Add the egg and egg yolk and vanilla and mix well.
Step 2: Sift together the flour, baking powder, baking soda and salt and add to the wet mixture. Add in a cup of old-fashioned oats.
Step 3: Chop up two bittersweet chocolate bars. If you don’t want to do this, just add 2 cups of chocolate chips or chocolate chunks.
Step 4: Refrigerate the dough for 30 minutes if you have some time to spare. Using a cookie scoop, place even-size balls of dough on a sil-pat or parchment-lined baking sheet. Bake at 325 degrees for about 12-14 minutes. I experimented using the small and medium cookie scoop, and I think medium was the way to go on these.
Perfect and easy oatmeal cookies. I’m a big fan of bittersweet chocolate now instead of regular semi-sweet chocolate chips. And I’m glad I already have a few more cookie recipes in my back pocket after the grocery store debacle today.
I took a long overdue vacation day on Friday and flew down to Chapel Hill to visit one of my very good friends from college for a girls weekend. The highlight was definitely the Southern Mixology class that we took at Durham Spirits on Friday night. It was such a fun way to learn how to make new drinks … while also getting to drink them. Hey now Bourbon. We learned to make: Mint Juleps (and a Strawberry version too), Charleston Tea Punch, Ramos Gin Fiz, and a Seelbach Cocktail. Bourbon isn’t all that gross if you drink it in a classy way. Noted.
