Best batch yet! Okay, I’m a better cook than I am a baker…
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Best batch yet!
Okay, I’m a better cook than I am a baker. However for some reason I have been on a mission to make a really solid chocolate chip oatmeal cookie. So here is what I think my best batch is! I’m pretty stoked about them. Recipe below, full disclosure the base is from Sally’s Baking Addiction, but I have made a few changes. I used browned butter instead of regular butter, reduced the sugar immensely, and used chocolate bars instead of chips, also chill overnight. I also make my own butter, if you can, I absolutely recommended it! Use a cream that is 36% or higher if you can find it.
188g all-purpose flour
1 heaping teaspoon ground cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
226g browned butter, softened. Don’t skimp on the browned butter…game changer!
1 very scant cup (180-ish grams) brown sugar
2 large eggs, at room temperature
1 Tablespoon molasses
2 teaspoons pure vanilla extract
255g old-fashioned whole rolled oats
315g chopped chocolate bars (I used 2 Lindt 70% bars and 1 Lindt milk chocolate bar)
\- Mix flour, cinnamon, baking soda, salt.
\- Cream butter and sugar for a few minutes, then add eggs, molasses and vanilla.
\- Add the dry ingredients to the wet ingredients and mix until combined.
\- Add in oats and chocolate
\- Leave in the fridge overnight if you can! Or the day…but omg it makes a huge difference.
\- Preheat oven to 350F, and scoop dough into 2-ish tablespoon balls and bake for 13-ish minutes. Mine took exactly 13 minutes but will depend on the oven. They will be soft in the middle still and brown on the outsides.
\- Sprinkle with some kosher salt
\- Let cool and dig in!
#food #drink
source
Okay, I’m a better cook than I am a baker. However for some reason I have been on a mission to make a really solid chocolate chip oatmeal cookie. So here is what I think my best batch is! I’m pretty stoked about them. Recipe below, full disclosure the base is from Sally’s Baking Addiction, but I have made a few changes. I used browned butter instead of regular butter, reduced the sugar immensely, and used chocolate bars instead of chips, also chill overnight. I also make my own butter, if you can, I absolutely recommended it! Use a cream that is 36% or higher if you can find it.
188g all-purpose flour
1 heaping teaspoon ground cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
226g browned butter, softened. Don’t skimp on the browned butter…game changer!
1 very scant cup (180-ish grams) brown sugar
2 large eggs, at room temperature
1 Tablespoon molasses
2 teaspoons pure vanilla extract
255g old-fashioned whole rolled oats
315g chopped chocolate bars (I used 2 Lindt 70% bars and 1 Lindt milk chocolate bar)
\- Mix flour, cinnamon, baking soda, salt.
\- Cream butter and sugar for a few minutes, then add eggs, molasses and vanilla.
\- Add the dry ingredients to the wet ingredients and mix until combined.
\- Add in oats and chocolate
\- Leave in the fridge overnight if you can! Or the day…but omg it makes a huge difference.
\- Preheat oven to 350F, and scoop dough into 2-ish tablespoon balls and bake for 13-ish minutes. Mine took exactly 13 minutes but will depend on the oven. They will be soft in the middle still and brown on the outsides.
\- Sprinkle with some kosher salt
\- Let cool and dig in!
#food #drink
source
| 3,000 mlx | |
| 3 | |
| 0 |