Chocolate Chip Oatmeal Cookies

As much as I love food, It’s just not the same without a stellar beer paired with it. Here’s an easy recipe for Chocolate Chip Oatmeal Cookies (Averie Cooks). In this Cookies and Beercase I had a bottle of Knee Deep Brewing’s Tanilla, a Tahitian vanilla-bean porter, which blended all of the biscuit textures and chocolate flavors together so well.

Hope you enjoy, and send along your pairing ideas!

 

Ingredients

1 large egg

1/2 cup unsalted butter (1 stick)

1/2 cup light brown sugar, packed

1/4 cup granulated sugar

1 tablespoon vanilla extract

1 1/2 cups old fashioned rolled oats (not instant or quick cook)

3/4 cup all purpose flour

1/2 – 1 teaspoon cinnamon

1/2 teaspoon baking soda

pinch of salt, to taste (optional)

1 cup semi-sweet chocolate chips

1/2 cup raisins or nuts (I went with nuts only)

 

Directions

1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.

2. Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.

3. Stop, scrape down the sides of the bowl, and add the chocolate chips, optional raisins or nuts, and beat on low speed until just combined, about 30 seconds.
4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.

5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

7. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.



Categories: Pairing

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