Chocolate chip cookies
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieI have a reader who shared with me her recipe for chocolate chip oatmeal cookies. I haven’t thanked her yet so let me do that now. Thanks. Mucho. I don’t know if she wants me to mention her name so, to be safe, I won’t. Yet.
The first time I baked a batch of cookies using her recipe, I wasn’t able to take photos. Two days ago, my older daughter, Sam, who is only home during weekends, was hankering for cookies but specified that she did not want any oatmeal in it. I wondered if I could tweak the chocolate chip oatmeal cookie recipe to yield equally good results. Wondering never got the cookies baked, right? I had to find out by taking a deep breath and hoping that the ingredients wouldn’t go to waste.
What do you know? They didn’t. The ingredients, I mean. None was wasted. The chocolate chip cookies, minus the oatmeal turned out wonderfully — crisp outside but still slightly chewy inside. And the bonus? We were at the supermarket on the morning of the day that I was scheduled to bake the cookies and I bought some colorful chocolate candies which I used instead of the traditional chocolate morsels.
Ingredients:
2-1/4 c. of all-purpose flour
1 tsp. of baking powder
1/2 tsp. of salt
1/2 tsp. of cinnamon
1/4 tsp. of nutmeg
3/4 c. of butter, softened
3/4 c. of firmly packed dark brown sugar
1/4 c. of white sugar
1 extra-large egg
150 g. of chocolate candies (or morsels, for a more sedate look)
Preheat the oven to 350oF.
In a bowl, mix together the flour, salt, baking powder, cinnamon and nutmeg.
In a large mixing bowl, beat the softened butter and the sugars until well blended.
Add the egg and beat until smooth.
Add the flour mixture in batches, mixing after each addition.
Note that the dough will be crumbly.
Take about a tablespoonful of the dough, press with your hands to make the dough stick together, roll into a ball then flatten between the palm of your hands.
Place on a cookie sheet (I lined mine with baking paper) about two inches apart. Bake for 12 to 15 minutes.
This is how the cookies look straight out of the oven. Cool for about five minutes then remove from the cookie sheet using a knife or a spatula. Remove them before they cool so they don’t break apart when you scrape the bottom. Transfer the cookies to a rack and cool completely.
Or you can eat them warm. We did. We couldn’t wait.
And they’re gorgeous. And delicious. And I think I’ll make another batch soon.
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Hi Ms. Sassy,
haven’t tried baking cookies yet, this will be my first time! it looks very easy, thanks for the images, makes it more inviting!
How do you adjust the recipe if i wanted oatmeal included?
Oatmeal cookies.
what brand of chocolate candies did you use? last time, i baked cookies with choco candies, i think i used m&m, but the color just mixed and messed up together. hindi maganda ang itsura, unlike this recipe of yours, very very lovely colors and looks appetizing esp for the kids! i thought you just “planted” the candies after baking.:)
These candies were being sold per 100 grams at Robinson’s. No visible brand.
hi connie,
i’ve been lurking your site for 7 months already. hands down you really are a great cook. just want to thank you for making my life easier. you see i dont cook when i was in Pinas and when we moved here (brunei) last Feb, I knew I needed to know how to cook and your site is a gift from heaven, Really!!!
I cannot write much, my baby needs me hehe. I just wrote to say I’m thankful you came up with this site. =D
God bless you and keep the recipes coming.
Em
By the time your baby is a toddler, you would have mastered a lot of dishes and your baby will learn to appreciate good home cooking. Priceless, I tell you.