From the kitchen of One Perfect Bite...I don't know why we do this to ourselves. Why, when we already have several great recipes for each of the three cookie jar staples, do those of us who love to cook insist on trying yet another version for our families? I'll confess upfront that I need another recipe for oatmeal cookies like I need a hole in the head. Unfortunately, baker's instinct seems to trump reason and whenever I see a recipe that might be better than the ones I have on hand, I have a compulsion to try it. When I saw the oatmeal cookies developed by Kate Ramos for CHOW, I knew how I'd be spending my afternoon. I set to work and within an hour I had warm oatmeal cookies to enjoy with a glass of milk. This is a nice chewy cookie. While they seem slightly sweeter than those I usually bake, my testers loved them and they quickly disappeared. I personally thought the cookies needed more chips than called for in the ingredient list. The next time I make them, I plan to use a cup or so of miniature chips to get a better dispersion of chocolate throughout the cookie dough. The recipe is straight forward and the cookies, which are perfect to pack for school lunches, are simple to make. If you like a really sweet cookie, you'll love these, and I know that those of you who try this recipe will not be disappointed. Here's how the cookies are made.
Lunch Box Oatmeal Chocolate Chippers...from the kitchen of One Perfect Bite courtesy of Kate Ramos as featured on CHOW
1-1/4 cups all-purpose flour
1-1/4 teaspoons ground cinnamon
1-1/4 teaspoons kosher salt
1 teaspoon baking soda
2 sticks (8 ounces) unsalted butter, at room temperature
1-1/4 cups packed dark brown sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1/4 cup whole milk
3 cups old-fashioned oats
2/3 cup semisweet chocolate chips
1) Move rack to middle of oven. Preheat to 350 degrees F.
2) Place flour, cinnamon, salt, and baking soda in a medium bowl and whisk to combine.
3) Place butter and brown sugar in bowl of a stand mixer fitted with a paddle attachment. Beat on medium high until light in color and fluffy, about 3 minutes. Add eggs and vanilla extract and beat until completely incorporated, about 1 minute. Stop the mixer and scrape down the sides of the bowl.
4) Add half of flour mixture and beat until just incorporated. Add half of milk and mix until just incorporated. Continue with remaining flour mixture and milk, mixing until ingredients are just incorporated and smooth. Remove bowl from the mixer and stir in oats and chocolate chips.
5) Drop dough by level tablespoons onto a baking sheet, spaced 1 inch apart. Bake until golden brown on the edges, about 11 to 12 minutes. Immediately transfer cookies to a wire rack and let cool completely. Yield: 4 to 5 dozen cookies.
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