ideal oatmeal cookies

April 1, 2011 § Leave a comment

Perhaps the perfect oatmeal cookie recipe has been found.

I don’t enjoy raisins in cookies, so I never use them for baking. If YOU like raisins, though, feel free to add them (and any other fixin’s) to your liking. Merrill, thank you for bringing such a magnificent recipe to life.

Although I’ve added a little something here, taken a little out of something there, the recipe remains well intact. Food52 has become a mainstay of my daily gastro-web endeavors. Get ready for some externally crisp yet internally CLOUD-LIKE oatmeal foodgasms. Best eaten warm, in a bowl, with a scoop (or 5) of vanilla ice cream.

1 1/8 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/8 teaspoon allspice
2 sticks unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
3 cups rolled oats
3 cups semisweet chocolate chips (Ghirardelli is my fave)

  1. Heat your oven to 375º.
  2. Combine flour, salt, soda, and spices in a bowl. In another, cream butter and sugar, and then incorporate eggs and vanilla extract.
  3. A bit at a time, add dry to wet and mix with your hands! Continue until all is evenly distributed within your dough.
  4. Add chocolate chips and oats, and continue to stir until combined.
  5. Line two large baking sheets with parchment paper and flatten large tablespoon-sized balls onto sheets, about two inches apart.
  6. They’re finished when the cookies are golden brown around the edges, about 15-20 minutes.
  7. Cool before serving, about 10 minutes.

Enjoy with a cup of steamy, freshly brewed tea and ice cream on the side. MAJOR foodgasm.


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