![]() I know that using three kinds of chocolate chips AND rice crispies is a little too much, but hey, we’re all adults here and we can do whatever we want. I love having lots of texture in each bite and between the oatmeal, chocolate chips, and rice crispies, this is a pretty perfect cookie. Ever since I added rice crispies to a batch of cookies, I couldn’t get enough of the chewiness and crunch it brings. By adding a secret ingredient: rice crispies. I knew I couldn’t go wrong, and in fact I had a hunch I could make these cookies even better. Soft and chewy oatmeal cookies with milk chocolate, white chocolate, and dark chocolate. Why replace raisins with chocolate? Well, you know why. I wanted to make oatmeal chocolate cookies. ![]() Drop the dough by heaping tablespoonfuls (a tablespoon cookie scoop works well here) onto lightly greased or parchment-lined. Stir in the remaining ingredients, mixing until everything is well combined. Add the egg and vanilla, and beat until smooth. And I didn’t want to make oatmeal raisin cookies. In a large mixing bowl, beat together the butter and sugars. Maybe for comfort, but mostly for the taste. Recently I had the urge to make oatmeal cookies. But I will always remember how I felt so grown up, but not so much that I can’t be soothed with a cookie. (What? It’s oatmeal!)Įventually I got the hang of things (I think), and I didn’t need an oatmeal cookie anymore for a little taste of comfort. It was so big I could never finish it in one sitting, so I would usually save the rest and eat it for breakfast the next day. I probably ate one of those oatmeal cookies each week. But the oatmeal raisin cookies at Starbucks tasted familiar and gave me some comfort. Everything felt new to me then: Boston, living alone, commuting, grad school. Oatmeal raisin was my favorite, and I would always buy one right before taking the train to school. I regularly bought oatmeal cookies at… Starbucks.ĭo you guys remember those giant cookies that Starbucks used to sell? This was waaaaay before they partnered with the fancy bakery, and their cookies were as big as my outstretched hand. In fact, I associate oatmeal cookies with my first year of living by myself, ten years ago. There are oatmeal cookies in my adulthood. There were no oatmeal cookies in my Filipino childhood. My grandmother made fried chicken, while another grandmother made adobo. I wish I had a cute little story of a childhood filled with memories of my grandma baking warm and soft oatmeal cookies, but I don’t. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.Ahh, oatmeal cookies. When measuring flour, we spoon it into a dry measuring cup and level off excess. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Fold in the raisins until evenly distributed. Add the oats and beat on low speed until combined. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. ![]() Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |