Oatmeal Chocolate Chip Cookies

I’m a soft, chewy, and puffy kind of gal… Food-wise and body-wise.

Thin and crispy aren’t necessarily my adjectives of choice when searching for the perfect chocolate chip cookie. But if I’m catering to the masses, then I’m going to have to bake things I don’t necessarily agree with… Mostly because it means I won’t eat as much of them, but also because I like you. Yes, you. I see you, fan-base, hitting the 200′s and all that.

You spoke and I heard you. I made you Thin and Crispy Chocolate Chip Cookies… I also added malted milk powder. I know, “milk powder” is reminiscent of babies and hoarders, but think of cookies dunked in Ovaltine chocolate milk instead.

Yeah, I know, much more appealing… BUT it wasn’t. I had felt confident in the kitchen that day and tried creating a recipe on the spot without any measurements. Let’s just say, I have a while before I perfect the chemistry of baking. My attempt to make thin and crispy Ovaltine Cookies was a complete flop. Although Tony insisted on eating half of the batch when I tried tossing them- they were not salvageable.

After my baking failure, I didn’t want to risk another meltdown so I made a few minor adjustments on an America’s Test Kitchen original. I also vetoed the idea of thin and crispy and made thick and chewy Oatmeal Chocolate Chip Cookies.

In brief, cookies are not supposed to be thin and crispy. They’re just not.

Big, Chewy, Oatmeal-Chocolate Chip Cookies slightly adapted from America’s Test Kitchen:

1 ½ cups unbleached all-purpose flour

1 ½ cups chocolate chips

½ teaspoon table salt

½ teaspoon baking powder

½ teaspoon cinnamon

¼ teaspoon fresh ground nutmeg

2
sticks unsalted butter (½ pound), softened but still firm

1
cup light brown sugar

1
cup granulated sugar

2
eggs

3
cups rolled oats

1. 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.
2. Mix flour, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and optional raisins.
3. 3. Form dough into sixteen to twenty 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. Let cool at least 30 minutes before serving.

Makes 16 to 20 large cookies.