Chocolate week continues ... in the form of a cookie.
muffin top pan. And the second is to add oats to chocolate chip cookies. These are two brilliant ideas/things and both times I've done them, I've loved them. So I'm really wondering why I never did them again. Until now. Until these cookies.
Deep Dish Chocolate Chip Oatmeal Cookies. Quite a mouthful. Literally and figuratively. These cookies ... oh, these cookies. Possibly the best I've ever had. I absolutely loved these! Seriously. Baking them in the muffin top pan gives them an amazing thick, chewy texture which I adore. And the addition of oats just gives them so much texture. Usually I don't really like texture, especially in baked goods [hate when perfectly good cookies/brownies/bars/cakes are ruined by adding nuts!], but there is something about chocolate chip oatmeal cookies that just has me hooked! You can drizzle some melted chocolate over them if you want. It'll make them pretty. You don't have to, but I really recommend it. Enjoy!
1-1/2 sticks butter, melted & cooled
1 cup brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk
2 teaspoons vanilla
2 cups plus 2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup quick-cooking oats
2 cups chocolate chips, divided
Preheat oven to 350 degrees.
In a large mixing bowl, cream butter and sugars. Add egg, yolk and vanilla and mix to combine. Slowly add flour, baking soda, salt and oats; beat just until incorporated. Mix in oats and 1-1/2 chocolate chips by hand. Press heaping tablespoonfuls into a muffin top pan. Bake for 8-10 minutes or until set. Cool slightly in pan.
Melt chocolate chips in a microwave or a double boiler. Drizzle over warm cookies. Let cookies cool completely. Store in an airtight container. YIELD: about 25-30 cookies