OATMEAL CHOCOLATE CHIPS"The perfect union of two classic cookies - more an oatmeal cookie with chocolate chips than a chocolate chip cookie with oats! Chewy in the center, crunchy around the edges, it's a hearty and delicious treat."
1 1/4 cups all-purpose flour
6 tablespoons whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter at room temperature
1 1/4 cups (lightly packed) light brown sugar
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
2 tablespoons milk
2 1/4 cups quick oats, uncooked
8 ounces (1 1/4 cups) semisweet chocolate chips
Preheat the oven to 375 degrees F. Line several baking sheets with parchment paper, or lightly grease them with vegetable oil.
Sift both flours, the baking soda, and salt together into a small bowl and set aside.
Using an electric mixer on medium-high speed, cream the butter, both sugars, and the vanilla together in a medium size mixing bowl until light and fluffy, 1 1/2 minutes. Stop the mixer twice during the process to scrape the bowl with a rubber spatula.
Add 1 egg and beat on medium speed for 10 seconds. Scrape the bowl and add the second egg and the milk. Beat on medium speed until blended, 10 seconds. Scrape the bowl.
Add the flour mixture and mix on low speed until almost blended. Once again, scrape the bowl.
Add the oats and blend on medium speed for 10 seconds. Scrape the bowl.
Then add the chocolate chips and blend on low speed for 10 to 15 seconds, until incorporated. Drop the cookies by generously rounded tablespoons 2 inches apart on the prepared baking sheets.
Bake until the edges are golden and the centers are lighter in color and just set, 14 to 16 minutes. Cool them on the baking sheets.
Store the cookies in a plastic container at room temperature for 1 day. After that, store them in the freezer for up to 2 weeks. Bring them to room temperature before eating, or heat them in a microwave for 50 seconds on medium power.
Makes about 26 cookies
Source:
Rosie's Bakery Chocolate-Packed Jam-Filled Butter-Rich No-Holds-Barred Cookie Book by Judy Rosenberg and Sara Love