November 23, 2010

Spiced Oatmeal-Chocolate Chip Cookies

Idea: A New Cookie Recipe
Requirement: Chocolate
Recipe: Adding the warm spices and bit of orange zest from Smitten Kitchen's Oatmeal, Chocolate Chip and Pecan Cookies to a slightly more chewy, chocolate-filled version of the Quaker Oatmeal box cookie recipe.
Result: A chewy oatmeal-chocolate combination that tastes like fall, perfect for taking to friends the weekend before Thanksgiving.
 The VIP ingredients of this recipe were whole oats and Ghiradelli chocolate. I prefer the texture of whole oats and feel like they are more natural in their slightly less processed state. I felt like splurging on fancy chocolate, but when I taste tested one chip against on Nestle's chip, I found the Ghiradelli slightly richer. It was not as noticeable in cookie dough though.
Note: Many people love these cookies, but they are not the all-around crowd-pleaser that basic oatmeal-raisin or chocolate chip cookies are.

Spiced Oatmeal-Chocolate Chip Cookies

2 sticks (1 cup) butter, softened
1 1/2 cups brown sugar
2 eggs
1 teaspoon vanilla
11/2  cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon orange zest
1/2  teaspoon salt (optional)
2 1/2 cups old fashioned oats
12 oz. package semisweet chocolate chips

Heat oven to 375°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, spices and salt; mix well. Add oats and chocolate chips; stir by hand until mixed well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

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