Friday, March 6, 2009

Big, chewy and delicious!

Hello friends, I'm back. I know I haven't blogged in a while, but unfortunately, when things get crazy, blogging takes a backseat on my priority list. But not in my heart. Sigh.
Well, here we go: big, chewy chocolate chip cookies, fresh from the oven.
These were a recipe I found in The Golden Book of Chocolate (recipe below). Of course, they looked good, and I already had all the ingredients!
Well, I made these last week, on a very busy night, and...I got a little impatient towards the end.
See, I'm working in a very small kitchen here, with a very small oven, where I could only really cook 6 of these babies at a time. And I had to cool them on the baking sheet, meaning even longer in between batches. (Yes, I could buy a second baking sheet, but I'm cheap). So anyway, after 3 batches of cookies, I was getting pretty frustrated, running short on time and patience, and wanted to just finish up. I couldn't even start washing up because the batter was still in the bowl.
Well, thats when I came up with my bright idea. I looked at the remaining batter, and back at the baking sheet....and decided I would make...six. giant. cookies.
These were enormous, and of course required almost double the cooking time, but I could then relax, sit and finish. Impatience is a virtue my friends.
Check out the first and last batch of cookies side by side above.

Tip of the Day: Real vanilla extract has a much better taste than the fake stuff, so invest wisely in the real stuff - your taste buds will approve. (from Miryam S.)

Chewy Chocolate Chip Cookies:
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup butter, softened
1 cup sugar
1 cup packed dark brown sugar
2 eggs
1 tsp vanilla
2.5 cups rolled oats
1 cup dark chocolate chips
1/2 cup white chocolate chips
(1 cup walnuts - I left these out)

Beat the butter and sugars until creamy. Add eggs one at a time, mixing well.
Beat in the vanilla, flour, baking powder, baking soda and oats.
Stir in chocolate chips (and nuts).
Shape dough into golf ball sized cookies and place 3 inches apart on baking sheet lined with parchment paper.
Bake for about 10 minutes on 350 F.
Cool on baking sheets for 10 minutes then transfer to wire rack.

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