When I first started blogging, I didn't realize how much I'd love it. I'm doing an intensive art program right now for 5 weeks, 8 hours a day. Do I have a lot of extra time to bake? No, not really. It's a very hard balance trying to get exercise, enjoy the summer, have fun, stay sharp, and do the things you love. And I really do love baking, food styling, and photography. I've been wanting to make something, anything. I don't have the time or energy to make the things I want to during the week, and I've been enjoying the great outdoors on the weekends. But this weekend I am staying home, and I have an order for cupcakes, so expect a new post Sunday or Monday.
I thought I would throw in a picture I took on the beautiful Olympic Peninsula, in the good ol' Pacific Northwest.
My little cousins are coming to visit soon, and my aunt wanted some cookies to have for them. Oatmeal raisin? NO! Raisins are gross, kids don't like them. :) I went with chocolate chips instead. I've tried at least 6 different variations of recipes to find the perfect oatmeal raisin/chocolate chip/whatever cookie, and this time I found it. Crunchy on the outside, a little soft and chewy with the oatmeal. Mmm...
Oatmeal Chocolate Chip Cookies
A teensy bit less than 2 cups AP flour [will replace this with weight in g soon]
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
2 sticks butter; softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
2 cups rolled oats
2 cups dark chocolate chips
Preheat oven to 350 F. Sift together dry ingredients in a bowl and mix thoroughly. Combine butter and sugars in stand mixer until smooth. Beat in eggs one at time, beating well in after each one. Scrape down the paddle attachment and remove bowl from mixer. Hand mix the oats and chocolate chips into the batter [this prevents the oats and chips from getting broken into small pieces]. Line 2 sheetpans with parchment. Using a batter-scoop, scoop even size cookies into the tray, getting about 12 on each sheet with a 1.5" scoop. Bake for about 12 minutes, rotating the pan after 6 minutes. Once golden brown on the tops, remove from oven and let cool.
5 comments:
Stunning photo of the Olympics! wow. but even more important hahaha, Oatmeal CC are my very fave!! how did you know? i'll just enjoy the virtual feast.
I can always save you one for Monday...
:) ?
oh yeah :))
I found them to be a bit salty, the next I make them I will cut back and add a bit more oats since I like them oaty!
Sorry they were a little too salty for your taste. I've never had anyone else dislike the amount of salt in them (or the oat-iness), but everyone likes different things, so I'm sure you can adjust the recipe to your liking. Keep baking!
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