Oatmeal Chocolate Chip Cookies from Mad Hungry: Feeding Men and Boys
I often judge books on how well they present a classic dish, such as a chocolate chip cookie, and was happy to see Lucinda Scala Quinn offering us a recipe for an oatmeal chocolate chip cookie that is both delicious and has a healthy component (the oats). Although, given that I’ve eaten about eight of these over the past two days, it might cancel out the health component. This recipe makes 2 dozen nice sized, slightly thin, crispy on the outside, chewy on the inside cookies.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12 servings
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon coarse salt
- 8 tablespoons (1 stick) unsalted butter softened, plus more for the pans
- 6 tablespoons granulated sugar
- 6 tablespoons light brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon water
- 1 cup rolled oats
- 6 ounces semisweet chocolate chips (Note: I used Ghiradelli 60% Cacao Bittersweet Chips, a recommendation of America’s Test Kitchen for their superior chocolate taste and shape – and they’re slightly flatter because of a higher cacao butter content)
Preheat the oven to 375°F (190°C). Butter or line 2 rimmed baking sheets.
In a small bowl, whisk together the flour, baking soda, and salt.
In a large bowl, beat together the butter, sugars, egg, vanilla, and water. Add the flour mixture and stir to combine. Stir in the oats and chocolate chips.
Drop by tablespoonfuls onto the baking sheets, spacing the dough 1 inch apart. Bake for 10 to 12 minutes, until lightly golden in color. Remove to cooking racks.
Serving: 2g | Calories: 238kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 181mg | Potassium: 108mg | Fiber: 2g | Vitamin A: 350IU | Calcium: 20mg | Iron: 1.3mg