Christopher Kimball To The Rescue! Cook’s Illustrated’s Oatmeal Chocolate Chunk Cookies

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Last week, I took my first stab at Oatmeal Chocolate Chunk Cookies, and the reviews were lukewarm…

“I kinda like them, because they have very little sweetness.  Or flavor.” – My Boss

“I think all they need is more chocolate. And more cinnamon. Definitely more sugar. And maybe more oats.” – My Friend

“Blandsville” – My Husband

Maybe searching the interwebs until I had found a recipe that contained items I had in my pantry at 10 pm on a Sunday night wasn’t the best way to start, particularly since I wanted to find a recipe that was Holiday-gift worthy. Clearly, something needed to be done.

Cook’s Illustrated to the rescue! After spotting a delicious rendition of this recipe over at Nook & Pantry, I knew that the same man who’d helped me to perfectly roast a potato, choose a food processor, and master beef stew was the man who could help me with my Holiday-worthy Oatmeal Chocolate Chunk Cookies.

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Oatmeal Chocolate Chunk Cookies
adapted from Cook’s Illustrated
makes 16 cookies

1 & 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 & 1/4 cup rolled oats
1 cup toasted & chopped hazelnuts (or pecans, or walnuts)
4 ounce bar dark bittersweet chocolate, chopped
1 & 1/2 sticks unsalted butter, softened
1 & 1/4 cups dark brown sugar, packed
1 large egg
2 teaspoons vanilla extract

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Step 1: Preheat your oven to 350F. In one bowl, sift together the flour, baking powder, baking soda and salt. In another bowl, combine the chocolate, nuts and oats. Step 2: Using a hand mixer or stand mixer, beat the butter until fluffy, then add the brown sugar, and continue beating. Add the egg and vanilla, and beat thoroughly. Add the flour mixture, and mix until the dough starts to come together, then add the oats mixture and stir to incorporate. Step 3: Create 1/4 cup balls of dough in your hand, and flatten them until they are about 3/4 inch wide. Place on a baking sheet lined with parchment paper or a silpat, about 3 inches apart. Step 4: Bake for 10 minutes, and then rotate sheet. Bake an additional 6 – 10 minutes, until the edges look cooked, but the centers look soft. Allow to cool one minute on the baking sheet, and then transfer to a cooling rack.

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And the reviews are in!

My husband says: “Wow! These are like the cookies they give you when you check into the Doubletree hotel!”

My co-workers say: “Mmmmmphf…are those walnuts? Mmmmmphf…”

And we’ll see what Christopher Kimball has to say, because that package you see pictured above is being sent express – right to his office!

No, not really. They are going to my Dad in Florida.

More treats coming this weekend…the Kitchen-Aid stand mixer is finally in…let’s see what mischief I can get myself into once I have cleared enough counter space for that baby. Oatmeal Chocolate Chunk Cookies for everyone!

 

5 comments to Christopher Kimball To The Rescue! Cook’s Illustrated’s Oatmeal Chocolate Chunk Cookies

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