Happy Monday! Hope you are all staying warm!! It seems like Winter hit early this year in lots of places. I keep seeing snow in my Instagram feed:) While we don’t have any of the white stuff here in Chattanooga, we do have some seriously chilly weather. Brr! One good thing about this cold weather is that it has put me in the mood to bake! I was looking through my shelves of cookbooks last week, on the hunt for something different to make for my boys and I came upon this recipe in my trusty Cooks Illustrated Book. I am so glad I found this recipe! Oh WOW are these cookies ever good! I mean super delicious. Crisp on the outside but chewy in the middle–with a buttery melt in your mouth texture to boot! Can you tell that I REALLY like these cookies?! They may be my new favorite. I changed it up a little by adding some cinnamon, because I like cinnamon, but I am sure they would be good without it too. I made a double batch, baked them and froze them for a quick treat to pop into school lunch bags or to dunk into hot chocolate after being outside in this chilly weather:) Let me tell you that they have been a big hit! I am sure that I will be making these again and again–YUM!!
I posted a little “food for thought” on living in Thanksgiving here on my other blog today.
- 1 cup all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 14 tablespoons butter (1¾ sticks), softened but still slightly cool
- 1 cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (optional)
- 2½ cups old-fashioned rolled oats * NOT quick oats
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 3 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt in medium bowl.
- In standing mixer fitted with paddle attachment, beat butter and sugars at medium-low speed until just combined, about 20 seconds. Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down bowl with rubber spatula. Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds. Scrape down bowl again. With mixer running at low speed, add flour mixture and mix until just incorporated and smooth, 10 seconds. With mixer still running on low, gradually add oats and mix until well incorporated, 20 seconds. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
- Scoop out about 2 tablespoons of dough (or use #30 cookie scoop), then roll between palms into balls. Place cookies on prepared baking sheets, spacing them about 2½ inches apart, 8 dough balls per sheet (they will spread a lot!). Using fingertips, gently press each dough ball to ¾-inch thickness.
- Bake 1 sheet at a time until cookies are deep golden brown, edges are crisp, and centers yield to slight pressure when pressed, 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack; cool cookies completely on sheet.