April 1, 2011 § Leave a comment
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
1 teaspoon vanilla extract
3 cups rolled oats
3 cups semisweet chocolate chips (Ghirardelli is my fave)
- Heat your oven to 375º.
- Combine flour, salt, soda, and spices in a bowl. In another, cream butter and sugar, and then incorporate eggs and vanilla extract.
- A bit at a time, add dry to wet and mix with your hands! Continue until all is evenly distributed within your dough.
- Add chocolate chips and oats, and continue to stir until combined.
- Line two large baking sheets with parchment paper and flatten large tablespoon-sized balls onto sheets, about two inches apart.
- They’re finished when the cookies are golden brown around the edges, about 15-20 minutes.
- Cool before serving, about 10 minutes.
Enjoy with a cup of steamy, freshly brewed tea and ice cream on the side. MAJOR foodgasm.