|Picture by sarahlynnhill.com|
Are you aware that National Chocolate Chip Cookie Week is March 14-20? Thank goodness the food holiday designators chose an entire week to celebrate because just one day is absolutely not enough. Right now my freezer is stocked full of chocolate chip cookie dough. I have a double batch of the classic Strobel Cookie with half dark chocolate chips and half Dove milk chocolate, preferred by Strobel men for chocolate chip cookie dough pudding, or just eating naked, as in straight-from-the-freezer-no-baking-or-microwaving involved. If you dig a little deeper you will find a ziploc bag full of little dough balls waiting to be baked into Tate’s thin and crispy chocolate chip cookies. Alongside those you will find my personal batch – classic Strobel cookie dough with Guittard semi-sweet chocolate super disks and toasted walnuts (no milk chocolate allowed). We like to cater to all tastes and palates at this house!
If you are thinking there is no need for another variety, I would like to gently suggest that you are so so wrong. Let me introduce you to The King Arthur Flour Company’s 2015 recipe of the year – the Chocolate Chip Oatmeal Cookie. These are soft and chewy inside and deliciously crispy on the outside, as good cold as they are warm. I don’t share chocolate chip cookie recipes recklessly. Trust me with this one.
1 cup ( 7 1/2 ounces) light brown sugar, packed
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 tablespoon vanilla extract
2 cups (8 1/2 ounces) all-purpose flour
1 cup (3 1/2 ounces) quick-cooking or old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt or 3/4 teaspoon regular table salt
3 cups (18 ounces) semisweet chocolate chips
Yield: 20 to 100 cookies, depending on size.