Oatmeal Chocolate Chunk Cookies

Jeff and I have got it into our heads that we’re going to buy a place which means that we are in full cost-containment mode.  Our discretionary budget for things like baked goods from our favorite French bakery and coffee in paper cups has been set to $0.

So when all I could think about was cookies this afternoon I had to rummage through my cupboards to find something to whip together instead of walking down the street to Le Gourmand.

Luckily I was able to find a small bag of quick cook oats and a box of Baker’s dark chocolate that I got in a grab bag at the One of a Kind Show.  Before I knew it I was chowing down on oatmeal chocolate chunk cookies, with salted tops*.

• Back in May I found this recipe for salted white chocolate oatmeal cookies and have been salting the tops of all kinds of cookies ever since.  Jeff says that salted tops are “okay, but I don’t like every cookie like that” which is his polite way of saying “can’t you just make a regular cookie or a salad with tomatoes instead of oranges for once?”

These are exactly the kind of cookies I was hoping for. Soft and chocolaty, and oatmeal without being over poweringly oatmeal. While I was making them I was so entranced by Kate Winslet’s E True Hollywood Story that I completely forgot to take photos of the method. Oops.

Oatmeal Chocolate Chunk Cookies
Makes about 20 cookies

Ingredients:

1/2 cup unsalted butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 tsp. vanilla extract
1 cup all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 tsp. cinnamon
1-1/2 cups quick cooking oats
2 squares Baker’s chocolate, roughly chopped
Sea salt, to taste (optional)

Method:

1. Cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and chocolate chunks.

2. Cover, and chill dough for at least one hour.

3. Preheat the oven to 375F. Line cookie sheets with parchment paper or grease. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets.

4. Press down each cookie with fingers or fork, sprinkle with sea salt if desired. Trust me, you should desire.

5. Bake for 8-10 minutes. Let cool on cookie sheet for about 5 minutes and then transfer to cooling rack.

About these ads