I recently came into possession of a KitchenAid Stand Mixer. It is potentially the best gift anyone has ever given me, since I got that creepy crawler oven from Santa when I was 10 even though my mom had insisted that it was not a toy for girls. I love this thing. I think it would make the list of things I would grab if there was a fire. I decided to put it to use on my second installment of the quest for the best chocolate chip cookie. This time I tried something a little different, and went for a recipe with oatmeal in it as well. You know, to be healthy. Or something.
The mixer made things so much easier, especially with a batter like this that is a strain on my weak, weak arms. I guess I have even less motivation to hit the gym now!
The cookies turned out great! I loved how big the cookies were and how much of a mouthful they were. I think I would knock the cooking time down by a few minutes to make them less crunchy, but that might be a result of my crappy, temperemental oven and not a result of the recipe.
Chewy Chocolate Chip Cookies
- 1 cup butter, softened
- 1 cup packed light brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3 cups quick-cooking oats
- 1 cup chopped walnuts
- 1 cup semisweet chocolate chips
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
- Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely