Thursday, November 26, 2009

Cookies!

So H. was in town (yay!) and we decided to make cookies for Thursday night and they are probably the most epic cookies I've ever had. I went with a simple Betty Crocker recipe for oatmeal chocolate chip cookies but I decided that the Almond Roca we just picked up would be a great substitute for some of the chocolate the recipe called for so we swapped out 1/2 cup of chocolate chips for 6 pieces of chopped Almond Roca.
We also didn't use actual chocolate chips: we just chopped up half a hershey's bar 'since Rite Aid was the only store we found that was open today. And since we substituted milk chocolate for semi-sweet chocolate, we reduced the sugar by about 1/4 cup. Our substitutions are noted in purple. For the next batch, I want to figure out how to make it a thicker cookie (does this have to do with bleached vs. unbleached flour?), add chopped nuts, and I want to add more chocolate 'cause I think it would be more satisfying with more melted chocolate chunks in each cookie. But as they are now, they are still pretty epic. We brought 2 dozen for Thursday night and kept a dozen for ourselves. mmmm... But in retrospect, we saved too few for ourselves.
Here is the original recipe, which yields about 3 dozen cookies:
1 1/2 cups packed brown sugar (reduced to 1 1/4 cup)
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups quick-cooking oats
1 1/2 cups Gold Medal® all-purpose or unbleached flour (only had bleached flour on hand)
1 teaspoon baking soda
1/4 teaspoon salt (reduced by half to compensate for the salted butter)
1 cup semisweet chocolate chips (6 oz) (substituted for 1/2 cup chopped Hershey bar + 6 pieces of chopped Almond Roca)
1 cup chopped nuts, if desired (left out)

1. Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
2. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
3. Bake 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
I think I ate a dozen this weekend...