Bake-a-thon 2016: Day 9
Bake of the Day: Chocolate Chip Oats Cookies
Chocolate Chip cookies are probably my kids most requested cookies of all. I’m sure most kids like them, so here’s a slightly different version of them with the addition of nutty tasting oats. These Chocolate chip oats cookies are soft and chewy. Adding oats takes them to a whole new level. Recipe is from King Arthur site.These cookies are great to give away as edible gifts during the holiday season or to bake for a bake sale. This recipe makes a ton of cookies depending on the size you choose. They make about 20 palm size jumbo cookies, about 50 tablespoon size ones and a 100 mini cookies.I made a few mini cookies and a few tablespoon size cookies. My kids loved these cookies and they have been sharing them with their friends at school. I recently started to teach in Manabadi and I gave my class kids some of these cookies as end of the year treats.This is part of the Bake-a-thon 2016.
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Chocolate Chip Oats Cookies
- 2 cups all purpose flour
- 1 cup Old fashioned or Quick-cooking Oats
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1 cup (2 sticks, 16tbsp) Unsalted Butter, at room temperature
- 1 cup Light brown sugar, packed
- 1/2 cup Granulated Sugar
- 11/2 tbsp Egg replacer whisked in 41/2tbsp water) Or use 1 large egg + 1 large egg yolk
- 1 tbsp vanilla extract
- 12 oz. Mini Semisweet chocolate chips Use about 2 cups of chocolate chips
- Preheat oven to 325F. Line 2~3 baking sheets with parchment paper.
- Beat together butter and sugars until smooth.
- Add the egg replacer mixture (or the egg and the egg yolk) and vanilla, beat well until combined.
- In a small mixing bowl, whisk together flour, oats, baking powder, baking soda and salt.
- Add the flour mixture to the butter and mix until thoroughly incorporated. Scrape the sides and the bottom of the bowl.
- Stir in the chocolate chips.
- Using a tablespoon or teaspoon size cookie scoop, scoop the dough onto the prepared baking sheets, leaving about 11/2"~2" between the cookies.
- Bake the cookies for 15 minutes (for the table size cookies) and for 12~13 minutes (for the teaspoon size cookies), until they are light brown with lightly darker edges.
- Remove the baking sheets from the oven and let the cookies rest for a few minutes. Transfer them to a cooling rack once they are set enough to handle.