Friday, May 03, 2013

Chocolate Chip Cookies

Well, it's Friday, gorgeous and sunny here in Ottawa with great weather predicted for the weekend- what could be better? I am also a mere 3.5 work days away from my vacation, a lil trip across the pond, and spending some quality time with my family!

I made these cookies because I was hungry and was craving something sweet. Its a good trick. Don't keep cookies in the house and then if you want some, you have to want them badly enough to make them! They were really moist, chewy and got rave reviews from my tester ;)

I adapted a recipe for Rocky Road cookies from The Silver Palate Good Times Cookbook, by Julee Rosso and Sheila Lukins. An oldie but goodie, and frankly all recipes from there turn out well. No clue why they called them that, they a re not really rocky road. I read the recipe through and it said it made 100 small cookies, or 50 large cookies. Woah!!! Even as an admitted cookie monster, I don't need that many cookies so I cut the recipe in half. If you are baking for more people, just double the recipe.

Makes 25 large or 50 small cookies

- 1 stick butter- room temperature
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1 egg lightly beaten
- 2 T milk
- 1 teaspoon vanilla extract
- 1 cup all purpose flour (I didn't have any so i used 1/2 cup whole wheat and 1/2 cup cake flour- worked great)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup quick cooking oats
- 1 cup semi sweet chocolate chips
- walnuts- optional- I omitted

1. Cream the butter and both sugars in a large bowl until light and fluffy ( the larger the better because it splatters and makes a mess). Add eggs, milk and vanilla and beat until blended
2. Sift flour, baking powder, baking soda and salt together and then add to butter mixture. Stir until just blended. Stir in the oats. Fold in chocolate (and walnuts if using)
3. refrigerate covered for at least 1 hour
4. preheat oven to 350
5. shape dough into balls on a parchment lined cookie sheet. flatten slightly into rounded disks. Bake until the edges are brown but cookies are still white 8-10 minutes - do not overcook as they will harden as they cool
6. remove from oven and let cool for 5 minutes on the sheets and then remove to wire racks and cool completely.


No comments:


Related Posts Plugin for WordPress, Blogger...