Baking Chocolate Chip Oatmeal Cookies at Home!
I LOVE chocolate chip cookies!
I’ve known you for 10 years, and you have never wanted to buy a chocolate chip cookie?!?!?!
Chocolate Chip Oatmeal Cookies tl;dr
- I haven’t made cookies since I was a kid
- Nadia apparently loves cookies while not liking most other sweets
- I always thought that cookies were done when they were turned brown in the oven
- FYI, I let my cookie dough set overnight in the fridge but you can bake them whenever you’re ready
First things first…. HELLO EVERYONE!
It’s been a while and let me tell you I’ve been struggling how to get back into things. So much has happened but with so much time on my hands after having just finished a number of projects to help settle ourselves into our Stay at Home situation:
- finishing the storage room
- setting up multiple monitors
- cooking multiple meals a day
- little things
- bigger things
- so on and so forth
With that being said, back to the life and death matter of the cookie!
Having not made a cookie in a lifetime, I thought to go to youtube for a bunch of cookie videos. I knew I wanted some crispy bits, some chewy bits and I’d figure out the rest as I went along.
After finding a few videos, I resolved to go in a certain direction based on my available ingredients, ease of creation because I’m lazy and that I wanted to go for a thicker cookie. And that’s I came to the following collection of steps that help create the following photo below…
- 2 Bowls (2 different sizes, one smaller, and then the other bigger to hold everything)
- one smaller for dry white stuff
- a larger one for sugar and butter and eggs, and eventually the dry white stuff too
- Baking tray
- Saran wrap
- Storage containers
- Measuring cup
- Cake flour
- All Purpose flour
- Kosher salt or Table salt (use less)
- Baking soda
- Unsalted butter
- Brown sugar (Darker for more molasses flavor)
- 5 Eggs (2 whole eggs and 3 yolks)
- Chocolate chips*
- Chocolate bar*
- Rolled oats*
- *Or don’t put those, or put less of those and put other things in. YOU DO YOU! These are your cookies but for this discussion we will be focussing on Chocolate Chip Oatmeal Cookies…
Let’s Get to It
Before anything, start melting your butter at medium heat.
Use a spatula and keep stirring the melting butter till it has browned.
You aren’t look for dark brown but a slight brown that’s different from yellow.
DON’T BURN THIS!
Set aside and let it cool off because you don’t want this to cook your other ingredients…
Whisk this DRY Mix into a bowl A: (it’ll be a bowl of white dry floury stuff)
- 1.5 cups / 230g cake flour
- 2 cups / 275g all purpose flour
- 1.5 tsp / 5g kosher salt
- or *1 tsp table salt
- 2 tsp / 8g corn starch
- 1/2 tsp / 6g baking soda
Whisk this WET Mix into another bowl B: (it’ll look kinda like smooth peanut butter)
- Cooled off browned 1.25 cups / 280g unsalted butter
- 1.25 cups / 285g brown sugar
- 1/2 cup / 115g white granulated sugar
- Add to the 2 whole eggs
- Add 3 egg yolks
Slowly spatula mix the dry white stuff INTO the sugar butter egg bowl.
Pour some in, then mix it in with your spatula, repeating till you pour all the flour mixture in.
You don’t have to stir till you get all the flour incorporated.
Add your toppings to the big bowl of everything!
- 1 bag of semi sweet chocolate chips
- 180g rough chopped 70% cacao chocolate bar
- 1 cup of rolled oats
- Add whatever else (or nothing else)
Get out a wax paper lined container After mixing it all up, scoop out balls of dough side by side.
*I found out the hard way that it’s harder to scoop out dough after resting in the fridge.
Get in as many as you can into those containers and layer them if you got the space.
Let it set for the as long as possible in the fridge.
I let mine set overnight in the fridge (NOT the freezer).
When You’re Ready to Eat Cookies…
Preheat your oven to 392 F / 200 C
When I was ready to bake, I got my wax paper lined baking tray out.
I put 6 on my tray and realized I could have put more.
I put my tray in and checked in on it after 10 minutes.
I missed my time by a couple of minutes and came out a little burnt, a little black charcoal parts.
Oddly after cooling, these were still a tasty, slightly burned sugar range bordering on inedible ( I still ate it).
Baked another batch and actually pulled them out at 10 minutes and cooled a little they were perfect!
Chewing the F8T
It turned out ridiculously delicious! I was afraid that it might be too undercooked in the middle but it came out just right. The chopped up block of chocolate were the sole reason for the massive chunks of ooey gooey melted chocolate you see in these pictures.
The next batch I make this, I’ll flatten it a little on the tray to see if there’s any change in experience.
Youtube Videos Sourced
- Recreating Levain Chocolate Chip Cookies Feat. Binging with Babish
- Giant Levain Bakery Chocolate Chip Cookies By June | Delish
- Chris Makes Chocolate Chip Cookies | From the Test Kitchen | Bon Appétit
- 2-Minute Vs. 2-Hour Vs. 2-Day Cookie • Tasty
- How To Make Perfect Chocolate Chip Cookies
Get out there and find your perfect cookie! Get crazy with ingredients and dial it in. Once you figure out what you want, or rather what you don’t want you’ll have a lifetime adventure in the pursuit of cookie happiness!