July 30, 2005
Cookie Monster!!!

cookiesheet.jpgI generally try to eat a healthy well-balanced diet free of junk like McDonalds, potato chips, and the Starbucks megacalorie latte of the season. However, I have two major weaknesses. The first is well-known to be ice cream, since I've become infamous among friends for consuming pints at a time, especially post-call. My other weakness is the homemade chocolate chip cookie.

I used to rely on the original Tollhouse recipe that is ubiquitous on the back of most bags of chocolate chips. I've also played with the frequently forwarded Neiman-Marcus chocolate chip cookie recipe, but they take forever to make. I've always liked to substitute oatmeal for some of the flour in my cookies (so that I can pretend that I'm eating something good for me when I go back for a fifth or sixth cookie).

Recently I stumbled on a different recipe I like even better. I found it in 365 Great Cookies & Brownies by Joanne Lamb Hayes and Bonnie Tandy Lebang. The cookies are so incredibly rich that I, a devotee of the cookie monster, can only eat a few cookies. They are also very quick to make (usually less than an hour from start to finish).

These cookies are made with butter so they spread out really thin and, combined with the oatmeal, make nice and chewy cookies. If you're like my mom and prefer a thicker cookie, you could partially substitute shortening for the butter. For the geeks among us, the shortening has a higher melting point and thus doesn't allow the cookie to spread as much.

I've also used this recipe substituting cranberries for chocolate chips. Barrett insists that the cranberry cookies are even better than the original recipe. I still prefer chocolate chips. Enjoy!

cookiesheet.jpgChocolate Chip Oatmeal Cookies

3/4 cup all-purpose flour
1 1/2 cups rolled oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 extra large egg
1/2 teaspoon vanilla extract
1 Tablespoon Kahlua (or other coffee-flavored liqueur)
1 cup (6oz) semisweet chocolate chips

Preheat oven to 350 degrees Fahrenheit.

Stir dry ingredients (flour, oats, baking soda, and salt) together in a small bowl and then set aside.

In large bowl, combine butter, white sugar, and brown sugar using an electric mixer until creamy. Then add in egg, vanilla extra, and Kahlua until creamy. Then slowly add small portion of the dry mixture blending thoroughly before adding the next small amount. Finally, add chocolate chips until just mixed through.

Drop 1-2 teaspoon mounds of cookie dough onto cookie sheet approximately 2 inches apart. Be sure each mound is equally sized so that that all the cookies will be done at the same time. Bake in an oven for approximately 10 minutes, or until they are golden brown throughout. Allow cookies to cool on cookie sheet approximately 2-3 minutes before further cooling on cooling rack.

This recipe usually makes about 24 cookies for me, even after I sample the dough a couple times.

Posted by The Redhead at July 30, 2005 1:06 PM | TrackBack Print-friendly version
Comments

That Barrett guy sounds pretty smart. I suppose he must have been since he married you.

Cranberry oatmeal cookies are the best.

Posted by barrett on July 30, 2005 at 2:44 PM

Coupla things. First, this recipe sounds awesome (did someone say Kahlua?). Second, I have yet to purchase a silpat liner. I see one in your photo. What do you all think of them? My sister-in-law, also a food and cooking junkie, does not care for hers, could live without it.

Do I purchase? Or not? To own or not to own, that is the question.....

(THANKS!)

Posted by Lu on July 30, 2005 at 3:57 PM

We received our silpat as a wedding gift from Meg (in Paris) a couple years back. It took me a while to get used to it, but I really like it now. Here are a few thoughts:

1. It holds the heat a little longer than a pan. I usually pull the cookies out just a bit earlier than I would with a regular baking sheet.
2. It doesn't crisp the bottom of the cookie the same as a pan does. I think that's a good thing.
3. It makes the cookies easy to slide off the sheet. (I hate making cookies that are next to impossible to remove from the baking sheet).
4. It's super easy to clean!! (You might notice that you almost never read about Barrett cleaning-up, there might be something to that). :)

We actually have two. I use one baking sheet and alternate silpats as part of the staging process. I also use a pair of tongs because once it's been in the oven, the silpat really is quite hot.

Posted by The Redhead on July 30, 2005 at 4:24 PM

I love chocolate and oatmeal together. I also love chocolate and cranberry together. Have you considered combining the two??

(insert your own reference to those Reese's PB cups ads here)

Posted by Meg in Paris on July 31, 2005 at 3:43 PM

Did someone say "Reese's Peanut Butter Cups"?

http://loveandcooking.blogspot.com/2004/11/peanut-butter-cup-cookies.html

(recipe for oat-choc-chip or oat-cran or oat-choc-and-cran cookies bookmarked. thanks.)

Posted by Charlotte on July 31, 2005 at 4:57 PM

Does anyone have a recipe for Starbucks' ginger molasses cookies? They apparently have stopped selling them, and I am going through withdrawl symptoms - they are the GREATEST! If anyone has the recipe, please email me at groupeone@hotmail.com. Thank you!

Posted by Brian on November 21, 2005 at 7:41 PM

did you find the molasses cookie recipe
from starbucks, brian ?

Posted by dd on August 3, 2006 at 9:26 AM

I have made this recipe my one and only. It is PERFECT! THANK YOU, THANK YOU, THANK YOU!

Posted by Sandy on January 24, 2007 at 6:36 PM
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