Monday, August 01, 2011

the perfect cookie.

I'm a chocolate chip cookie lover.  In fact, if I've made some one night, they usually end up being my breakfast the next morning.  I figure I'm going to eat them at some point during the day, might as well be when I wake up!  Since I've been out on my own, cooking for myself, I've tried many recipes to get the best cookie.

I finally found it last year, and I'd thought I'd share.  I love oatmeal cookies, but I hate raisins   I love the cinnamon and oatmeal.  I also like cookies that are on the crisper side, but chewy too.  I purchased the Barefoot Contessa Back to Basics cookbook after viewing a few of her episodes on the Food Network.  I was flipping through the dessert section when I found the recipe for Raisin Pecan Oatmeal Cookies.  I wasn't enthused about the pecans, or raisins- but when I read the recipe I thought it sounded wonderful with the omission of those ingredients and the addition of chocolate chips.  So that's what I did- and I haven't made a different recipe since.

For those interested:

Ingredients
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup dark brown sugar, lightly packed
1 cup granulated sugar
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oatmeal
around 2 cups chocolate chips, or more if you like!

Directions
Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.

Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats and chocolate chips and mix just until combined.

Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

Now, what else makes the best chocolate chip cookies?  Well, I have a few favorite tools.

1. My KitchenAid mixer- Not only does this thing look adorable on the counter, but it is useful too!  I especially like it when you have to hand mix in chocolate chips or oatmeal, as the base is so study you don't have to hold it.


2. My cookie scoop- My mom is the queen of kitchen gadgets, so you can assume I have inherited the gene.  But, I swear by my cookie scoop.  It makes every cookie the same size, perfect shape, and makes it so much cleaner to make cookies.


3. Chicago Metallic Bakeware- I got my bake ware set for my 25 birthday from my parents, but I spent a lot of time researching what I wanted.  I knew I didn't want nonstick, and I wanted something sturdy.  This brand had the best reviews, and after using them for 1.5 years, I am a fan.  I love using the jelly roll sheets for my cookies.


4. Cookie Spatula- Ryan thinks it is hilarious that I have a spatula that is dedicated to cookies.  But I do, and it is a-mazing!  This thing gets the cookies and gooey chips off in a snap, since it is made of silicone.

So there you are!  I made a batch of cookies last night, and can't wait to sit down with a few to watch The Bachelorette finale tonight.  Who you routing for?  Ben or JP?

1 comment:

  1. These sounds really good! I finally got a cookie scoop a couple months ago and I love it.

    ReplyDelete

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