Crispy Oatmeal Chocolate Chip Cookies

  • Baking Temp (degrees F): 350
  • Views: 13776

Recipe by Kelly Hong © 2008 Sarah Phillips

Cookies and photo by Kelly Hong © Sarah Phillips

These are crispy and SO good!
I just love crispy cookies and oatmeal cookies are usually soft, so these are a nice change from the ordinary.

2 cups unbleached all-purpose flour; spoon into dry measuring cup and level to rim 
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon

1 cup sugar
1 cup dark brown sugar, packed
1 cup (2 sticks or 16 tablespoons) unsalted butter

2 large eggs
2 teaspoons vanilla

2 cups Old Fashioned oats; use rolled or quick-cooking, not the instant kind
2 cups (one 11.5 or 12-ounce bag) semi-sweet chocolate chips(caramel swirl chips are best, if you can find them)

Coarse turbinado sugar

1. Position an oven rack in the center of the oven. Preheat oven to 350 degrees F. Prepare two cookie sheets by lining with parchment paper.
KELLY SAYS: I like to use silpat pan liners, for easy clean-up.

2. In a medium size bowl, blend together the flour, baking powder, baking soda, salt and cinnamon. 

3. In a stand mixer fitted with a paddle attachment, soften the butter by beating on low. Add the sugars, and cream together on medium until lightened in color and somewhat fluffy.

4. With the mixer on medium- low, add the eggs, one at a time, and vanilla, and beat until aerated.

5. Unclamp the mixer bowl, and sift the flour over the butter / sugar / egg mixture. Fold using a large rubber spatula until almost combined.
KELLY SAYS: You can use the mixer and add in the flour, slowly at the side of the bowl, with the mixer running on low. Blend 5 seconds with the mixer on low, until ALMOST incorporated. The batter will be thick. Then, unclamp the mixer bowl for the next step.

6. Add in the oats and chocolate chips, and fold until combined.

7. Drop dough by rounded tablespoons onto cookie sheet.

8. Coat bottom of a drinking glass with butter and then dip in coarse turbinado sugar. Gently press each cookie mound with the sugar coated glass bottom.
You must re-dip the glass after each cookie(though you will not have to re-butter it).
KELLY SAYS: After you drop the cookies on the baking sheet, take a drinking glass and lightly butter the bottom of it. Then I take the buttered glass bottom and press it into a bowl or plate of turbinado sugar. The sugar will then stick to the buttered glass bottom.
You then take the glass and press it on to the mound of dough. The coarse sugar crystals then cling to the cookie dough, making a nice crunchy crust, after the cookies are baked.
9. Bake to desired degree of doneness, about 12 minutes or so.
KELLY SAYS:I think they taste best when they are well done. This accentuates the crispy goodness.

10. Cool cookie sheets on a wire cake rack 1-2 minutes. Gently remove the cookies from the sheets to the rack; cool completely.

When cool, store in child and mom-proof safe. Try not to eat the whole batch.