Saturday, March 20, 2010
Bittersweet Chocolate Chunk Oatmeal Cookies
Adapted from Cook's Illustrated
1 1/4 cups flour
3/4 tsp baking pwd
1/2 tsp baking soda
1/2 tsp table salt
1 1/4 cups old-fashioned rolled oats
4 oz bittersweet chocolate, chopped into chunks the size of chocolate chips (about 3/4 cup)*
1 1/2 sticks (12 tbsp) butter, softened, but still cool
1 1/2 cups brown sugar
1 large egg
1 tsp vanilla
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a large bowl, whisk together the flour, baking pwd, baking soda, and salt. Set aside. In another bowl, stir together the oats and the chocolate.
Cream together the butter and sugar with an electric mixer on medium speed until no sugar lumps remain, about 1 minute. Add the egg and vanilla and continue beating on medium-low speed for another 30 seconds. Stir in the flour mixture, then incorporate the oats and chocolate into the creamed mixture.
Roll dough into balls, about 1 - 1 1/2 ", and slightly flatten to about an inch thick. Place 6 - 8 balls of dough on cookie sheet and bake at 35- degrees for 7 minutes, then rotate pan and bake for another 4 - 5 minutes, or until golden. Do not overbake. Total length of baking depends on the size of the ball of dough. Allow to cool on cookie sheet for 5 minutes, then remove cookies to a wire rack to finish cooling.
*Use a thin bar of bittersweet chocolate. If it is too thick, you will have difficulty chopping it.