Chocolate Chip Cookies

Ahh... Now who doesn't like a good chocolate chip cookie? They are the quintessential of baked goods, the one thing you go to when you crave a little crunch, a little sweetness, a little butteriness and that occasional ooze of chocolate. 

Everyone has their own go-to recipe for a chocolate chip cookie. There are million and billions of recipes out there and it's impossible to know which is best! Every other one claims to yield the best cookies. Sadly, I usually just end up getting confused and not making them at all just because I can't decide. But there will come a time when one just needs to have a cookie to brighten up the day and besides, the thought of having a batch of homemade cookies sitting in the kitchen, ready at disposal, is just all too tempting. 

And so it follows that I finally settled on a chocolate chip cookie that contains oats. It's surprising how oats can transform a batter. Mixed into the crumble topping for a fruit crumble, they instantly give it a lot more crunch and texture than what flour alone would have achieved. Just the way I like it! 

The cookie dough yielded from this recipe is a lot drier than most other recipes, and it basically clumps together in a solid stubborn mass. But show it some patience and be sure to mix the ingredients well and you'll be rewarded with some pretty tasty cookies! While a bit too crunchy for my liking (I personally like mine soft and chewy on the inside), they were still delicious and everything a proper chocolate chip cookie should be! 

Chocolate Chip Cookies with Oats

adapted from David Lebovitz

3 1/2 cups flour 

1 tsp baking powder

1 tsp baking soda

3/4 tsp salt

220g unsalted butter, at room temperature

2 cups sugar (light brown sugar crystals will yield softer, chewier cookies)

3 large eggs, at room temperature

2 tsp vanilla extract

2 cups rolled oats

2 cups chocolate chips

Preheat oven to 190C. 

In a bowl, mix together the flour, baking powder, baking soda and salt.

With an electric mixer or by hand, beat the butter until soft. Add the sugar and beat until creamy, stopping to scrape the sides of the bowl. 

Add the eggs one at a time, mixing well after each addition. Add the vanilla extract. 

Add the flour mixture in 3 batches, incorporating it as you go. 

Mix in the oats and chocolate chips. The dough will be quite stiff at this point, so you may wish to use your hands to mix everything in. 

Drop mounds of dough onto a parchment-lined baking sheet, leaving enough space between each cookie. 

Bake for 10-12 minutes, until just beginning to set. (David Lebovitz says at this point to be careful not to overbake them, which I probably did... so pay attention! He also says to tap each cookie lightly on the top with a spatula once they're out of the oven, so that they keep moist as they cool. As you've probably guessed, I was too eager to bite into one to remember to do this, so maybe you'll do a better job)