Chocolate Chunk Oatmeal Cookies Jul 11 Written By Sarah Truesdell PrintChocolate Chunk Oatmeal CookiesYield: 16 large cookiesAuthor: Sarah Truesdelladapted from Cook's Illustrated's recipeIngredients1 ¼ cups (170g) all-purpose flour¾ teaspoon baking powder½ teaspoon baking soda½ teaspoon table salt1 ¼ cups (100g) rolled oats, old-fashioned1 cup (113g) toasted pecans , chopped (optional)1 cup dried tart cherries (140g), chopped coarse (optional)4 ounces bittersweet chocolate, chopped into chunks about size of chocolate chips (about 3/4 cup)12 tablespoons unsalted butter (1 1/2 sticks), softened 1 ½ cups (300g) packed brown sugar , preferably dark 1 large egg1 teaspoon vanilla extractInstructionsAdjust oven racks to top and bottom third positions. Preheat oven to 350℉. Line 2 or 3 large baking sheets with parchment paper.Whisk flour, baking powder, baking soda, and salt in medium bowl. In second medium bowl, stir together oats, pecans, cherries, and chocolate.In stand mixer fitted with the paddle attachment or large mixing bowl, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute. Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds. With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.Divide dough evenly into 16 portions, each about 1/4 cup, then roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing them about 2 1/2 inches apart. Using hands, gently press each dough ball to 1 inch thickness. Bake both baking sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet, and shiny in cracks), 8 to 10 minutes longer. Do not overbake.Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahla Sarah Truesdell
Chocolate Chunk Oatmeal Cookies Jul 11 Written By Sarah Truesdell PrintChocolate Chunk Oatmeal CookiesYield: 16 large cookiesAuthor: Sarah Truesdelladapted from Cook's Illustrated's recipeIngredients1 ¼ cups (170g) all-purpose flour¾ teaspoon baking powder½ teaspoon baking soda½ teaspoon table salt1 ¼ cups (100g) rolled oats, old-fashioned1 cup (113g) toasted pecans , chopped (optional)1 cup dried tart cherries (140g), chopped coarse (optional)4 ounces bittersweet chocolate, chopped into chunks about size of chocolate chips (about 3/4 cup)12 tablespoons unsalted butter (1 1/2 sticks), softened 1 ½ cups (300g) packed brown sugar , preferably dark 1 large egg1 teaspoon vanilla extractInstructionsAdjust oven racks to top and bottom third positions. Preheat oven to 350℉. Line 2 or 3 large baking sheets with parchment paper.Whisk flour, baking powder, baking soda, and salt in medium bowl. In second medium bowl, stir together oats, pecans, cherries, and chocolate.In stand mixer fitted with the paddle attachment or large mixing bowl, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute. Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds. With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.Divide dough evenly into 16 portions, each about 1/4 cup, then roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing them about 2 1/2 inches apart. Using hands, gently press each dough ball to 1 inch thickness. Bake both baking sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet, and shiny in cracks), 8 to 10 minutes longer. Do not overbake.Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahla Sarah Truesdell
