Wednesday, May 7, 2008

Chocolate Chip Cookies, and a really good margarita

I already posted the recipe for my "favorite" cookies but that was sort of a lie. My go-to recipe for blended oatmeal chocolate chip cookies is below. I've made these so many times that they're down to a science and recently I started experimenting with the chocolate. I figured, rightly, that chocolate that is good straight up would also make good chocolate chip cookies. To this end I got my favorite eating chocolate (Green & Black's Maya Gold) along with a couple bars of high cocoa content Ghirardelli and followed protocol:

Chocolate Chip Cookies

  • 1 cup butter, softened

  • 1 cup sugar

  • 1 cup brown sugar

  • 2 eggs

  • 1 tsp. vanilla extract

  • 2 ½ cups blended oatmeal

  • 2 cups flour

  • ½ tsp. kosher salt

  • 1 tsp. baking soda

  • 1 tsp. baking powder

  • 12 oz dark chocolate

Preheat oven to 375, or in my case 380, since my oven lies and my thermometer tells me so.

Cream together butter and sugars at high speed until fluffy. Set mixer to low and add eggs and vanilla.

Put about 2 cups of rolled oats in a blender and chop until fine, repeating with another ~2 cups until you have 2 ½ total cups of blended oats. Whisk dry ingredients together or combine in food processor.

Add dry ingredients until just combined. Make sure to incorporate the dough well since a lot of the dry material will fall through to the bottom. Mix in the chocolate and spoon out onto a jelly roll pan. Bake for 10-12 min and move to a cooling rack.

Equipment is usually a convenience, not a necessity, but whenever I make cookies I always use my aluminum jelly roll pan. It never needs to be greased and always does the job. This recipe makes a lot of cookies... 3 dozen maybe?

And the picture below is the beginning of a really good margarita.

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