Awesome Oatmeal Chocolate Chip Cookie

Awesome Oatmeal Chocolate Chip Cookie might be just the hor d'oeuvre you are searching for. This recipe makes 30 servings with 242 calories, 3g of protein, and 14g of fat each. For 49 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe from Simply Recipes has 4699 fans. Head to the store and pick up baking soda, granulated sugar, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes about 50 minutes. With a spoonacular score of 32%, this dish is rather bad. Oatmeal Cookie Cream Chocolate Chip Cookie Sandwiches, Chocolate Chip Oatmeal Cookie, and Chocolate Chip Oatmeal Cookie Pancakes are very similar to this recipe.

Servings: 30

Preparation duration: 30 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1 Brown the butter. Place sticks of butter in a thick-bottomed medium sized stainless-steel saucepan. (It's important to use a saucepan that has a light, reflective interior like stainless steel, otherwise you won't be able to see the butter browning.) Heat on medium. Melt the butter, whisking so that the butter melts evenly. Continue to cook the butter. As it cooks, the butter will foam up, and then the foam will subside. Whisk frequently to check underneath the bubbly surface. At some point, browned bits will form at the bottom of the pan and the butter will begin to smell nutty. Watch carefully, it's easy for the butter to go from browned to burnt. When the browned bits begin to form, remove the pan from the heat. Pour the melted butter, with the browned bits, into a glass or metal bowl. Allow to cool a bit while you prepare the other ingredients.2 Vigorously whisk together the flour, salt, baking soda, nutmeg, and cinnamon together in a large bowl.3 Preheat oven to 350°F (175°C). Place the browned butter (along with the browned bits) in a mixer bowl. Add the brown and white sugar. Beat on medium high speed for about 3 minutes, until smooth. Add the eggs and vanilla. Beat for three more minutes on medium speed until smooth and light.4 Using a wooden spoon, stir the flour mixture into the butter sugar egg mixture. Stir in 2 Tbsp water (note that if you are using jumbo eggs, and not large eggs as the recipe calls for, you will probably not need this much extra liquid.)5 Stir in the chocolate chips, and the pecans and shredded coconut (if using). Stir in the oatmeal. Up to this point you can make the dough up to a day and a half ahead and store in the refrigerator.4 Butter two large cookie sheets, or line them with Silpat mats or parchment paper. Spoon out heaping tablespoon-fuls of cookie dough and lay them on the cookie sheet. Make sure you have about 2" of space between each cookie, as they will flatten a little and spread on the cookie sheet. Bake at 350°F (175°C) for 10 minutes, or until they are just brown around the edges, but still soft in the center. They will firm up as they cool. (If you want them crispier, you can bake them from 12-14 minutes. 10 minutes will help yield a more chewy cookie.)5 Take the cookies out of the oven and let them cool for two or three minutes on the hot baking sheet. Then, using a metal spatula, carefully transfer the still-hot cookies to a wire rack to cool. They will continue to be soft until completely cooled. Once completely cooled, store in an airtight container.

 

Step by step:

1. 1 Brown the butter.

2. Place sticks of butter in a thick-bottomed medium sized stainless-steel saucepan. (It's important to use a saucepan that has a light, reflective interior like stainless steel, otherwise you won't be able to see the butter browning.)

3. Heat on medium. Melt the butter, whisking so that the butter melts evenly. Continue to cook the butter. As it cooks, the butter will foam up, and then the foam will subside.

4. Whisk frequently to check underneath the bubbly surface. At some point, browned bits will form at the bottom of the pan and the butter will begin to smell nutty. Watch carefully, it's easy for the butter to go from browned to burnt. When the browned bits begin to form, remove the pan from the heat.

5. Pour the melted butter, with the browned bits, into a glass or metal bowl. Allow to cool a bit while you prepare the other ingredients.2 Vigorously whisk together the flour, salt, baking soda, nutmeg, and cinnamon together in a large bowl.3 Preheat oven to 350°F (175°C).

6. Place the browned butter (along with the browned bits) in a mixer bowl.

7. Add the brown and white sugar. Beat on medium high speed for about 3 minutes, until smooth.

8. Add the eggs and vanilla. Beat for three more minutes on medium speed until smooth and light.4 Using a wooden spoon, stir the flour mixture into the butter sugar egg mixture. Stir in 2 Tbsp water (note that if you are using jumbo eggs, and not large eggs as the recipe calls for, you will probably not need this much extra liquid.)5 Stir in the chocolate chips, and the pecans and shredded coconut (if using). Stir in the oatmeal. Up to this point you can make the dough up to a day and a half ahead and store in the refrigerator.4 Butter two large cookie sheets, or line them with Silpat mats or parchment paper. Spoon out heaping tablespoon-fuls of cookie dough and lay them on the cookie sheet. Make sure you have about 2" of space between each cookie, as they will flatten a little and spread on the cookie sheet.

9. Bake at 350°F (175°C) for 10 minutes, or until they are just brown around the edges, but still soft in the center. They will firm up as they cool. (If you want them crispier, you can bake them from 12-14 minutes. 10 minutes will help yield a more chewy cookie.)5 Take the cookies out of the oven and let them cool for two or three minutes on the hot baking sheet. Then, using a metal spatula, carefully transfer the still-hot cookies to a wire rack to cool. They will continue to be soft until completely cooled. Once completely cooled, store in an airtight container.

Nutrition Information:

covered percent of daily need