Jun 04 2009
Chocolate Chip Oatmeal Cookies
|
2 |
sticks unsalted butter (1/2 pound), softened but still firm |
|
¾ |
cup light brown sugar |
|
¾ |
cup granulated sugar |
|
2 |
Eggs |
|
1 ½ |
cup all-purpose flour cup almond meal |
|
½ |
teaspoon table salt |
|
½ |
teaspoon baking powder |
|
¼ |
teaspoon ground cinnamon shake of nutmeg |
|
3 |
Cups oats (I use 1 cup oat bran and 2 cups steel cut) |
|
1 ½ |
Cups semisweet chocolate chips (Or one bag) |
Instructions
Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time. Mix flours, salt, baking powder, cinnamon and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and chocolate chips. Form dough into 2-inch balls, placing each dough round onto one of two parchment paper–covered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack.
Adapted from Cooks Illustrated
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I don’t believe I’ve ever used almond meal — it will be an interesting addition! Thanks for sharing this with us.