Hannah Messinger urges you to make these super moist, toasted oatmeal and chocolate chip cookies.
By Hannah Messinger
My very first entry was about chocolate chip cookies. I used almond flour, grapeseed oil and agave nectar instead of flour, butter and sugar. I called turbinado sugar “turbine sugar.” Please never make them. Make these super moist, toasted oatmeal and chocolate chip cookies instead.
- 5 ounces old-fashioned oats
- 6.5 ounces bread flour
- 1 teaspoon baking powder
- 1 cup (two sticks) salted butter
- 10 ounces sugar, half brown, half white
- 1 teaspoon vanilla
- 2 large eggs at room temp
- 12 ounces semi-sweet chocolate chips
- flaky salt
- Melt 2 Tablespoons over butter over medium heat in a skillet. Toast oats, stirring occasionally, until they smell like popcorn. Pulse them in a food processor until they are as fine as possible. Whisk with other dry ingredients.
- Cream butter and sugars together. Add eggs, one at a time, followed by vanilla. At a very low speed, mix in dry ingredients. Give about ¼ of the chocolate chips a good chop- don't be tempted to do this step in the food processor because the heat from the motor will melt the chocolate. Fold in chocolate.
- Cover tightly in plastic wrap and refrigerate for at least 24 hours, or up to 72 hours.
- Preheat your oven to 350. Roll dough into 2 ounce balls and bake six at a time. The length that you bake your cookies will determine the texture. About 14 minutes will give you a good, chewy cookie. 18 minutes will give you a more old-fashioned, crispy cookie.
- As soon as you pull your pan out of the oven, top the hot cookies with a sprinkle of salt. Let them rest for 5 minutes before transferring to a cooling rack.