Friday, August 21, 2009
What a difference cinnamon makes: Oatmeal Chocolate Chip Cookies
A mini-celebration was in order this Wednesday. In my philosophy PhD program, we have to write a 'qualifying paper' and get a committee to sign off on it. Once this step is accomplished, we are ready to go on to the dissertation phase. On Wednesday, my paper, which includes a foot note thanking Emmanuelle for her help with a translation of French, passed. Clearly, something delicious needed to happen. I decided to bake these oatmeal-chocolate chip cookies.
The key ingredient in these cookies was cinnamon. I followed the Joy of Cooking recipe, but I added some cinnamon to give the cookies the spice of an oatmeal raisin cookie. And what a difference the cinnamon made! It infused the cookies with a warmth that was just delightful. So, lesson learned: when making oatmeal-chocolate chip cookies, don't skip on the cinnamon!
Oatmeal-Chocolate Chip Cookies (adapted from Joy of Cooking)
About forty-eight 3-inch cookies
1 3/4 cup flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 cup (2 sticks) of butter at room temperature
1/4 cup sugar
1 1/2 cup packed brown sugar
2 large eggs, at room temperature
2 1/2 tsp vanilla
1 cup chocolate chips
3 1/2 cups old fashioned rolled oats
3/4 cup chopped pecans or walnuts (optional)
Preheat oven to 350. Grease or line 2 cookie sheets. Whisk together flour, baking powder, baking soda, salt, and cinnamon. In a different bowl, beat butter, sugar, brown sugar, eggs, and vanilla until well combined. Stir in flour mixture. Stir in chocolate chips and oats.
Shape the dough into general 1 1/2 inch balls, and place about 2 inches apart on baking sheets. Flatten into 1/2 inch disks. Bake 1 sheet at a time, for 12-14 minutes. Let stand briefly and remove to a wire rack.
Note: baking for 13 minutes was just right.