Welcome to the first of 14 days of cookie recipes! On April 1st ABW Appliances will be hosting our 4th annual Kelly’s Cookie Challenge, a cookie baking competition with the goal of raising money for charity.
This year we are thrilled to be partnering with the King Arthur Flour company. Starting this year the OFFICAL flour of Kelly’s Cookie Challenge! All of the recipes featured in this blog series is provided courtesy of King Arthur Flour. Enjoy!
For more incredible recipes please visit the recipe section of the King Arthur Flour website. You can buy their fantastic book, The King Arthur Flour Cookie Companion, along with many other books, baking supplies, and kitchen tools at their online store. Check them out!
Chocolate Chip Oatmeal Cookies
- 1cupunsalted butter16 tablespoons, at room temperature
- 1cuplight brown sugarpacked
- 1/2cupgranulated sugar
- 1large eggat room temperature
- 1large egg yolkat room temperature
- 1tablespoonvanilla extract
- 2cupsKing Arthur Unbleached All-Purpose Flour or Measure for Measure Gluten-Free Flour
- 1cupquick-cooking or old-fashioned oats
- 1teaspoonbaking powder
- 1teaspoonbaking soda
- 1teaspoonkosher salt or 3/4 teaspoon regular table salt
- 3cupssemisweet chocolate chips
- Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.
- Beat together the butter and sugars until smooth.
- Add the egg, egg yolk, and vanilla one at a time, beating well after each.
- Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.
- Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.
- Stir in the chocolate chips.
- Decide what size cookies you want to make. A muffin scoop (1/4 cup) will make 20 large, palm-sized cookies. A tablespoon cookie scoop (4 teaspoons) will make 50 medium (2 3/4" to 3") cookies; and a teaspoon cookie scoop (2 teaspoons) will make 100 small (2 1/2") cookies.
- Scoop the dough onto the prepared baking sheets, leaving about 1 1/2" to 2" between cookies.
- Bake the cookies for 12 to 17 minutes, until they're a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that's OK, they'll continue to bake as they cool on the pan.
- Remove the cookies from the oven, and as soon as they're set enough to handle, transfer them to racks to cool.