Rocky Mountain Oatmeal Chip Cookies
This version of the recipe makes very large, thick cookies. I usually get between 22 and 24. You can definitely make them smaller if you need to.
Servings 24
Cost 5
Ingredients
- 8 tablespoons stick margarine, cut into chunks. Country Crock Plant Butter
- 8 tablespoons unsalted butter, softened 8 tablespoons (114 grams)
- 1 cup light packed dark brown sugar (200 grams)
- 1 cup granulated sugar (scant) (185 grams)
- 2 large eggs, bring to room temperature
- 2 Tbsp. whole milk or 2 tablespoons cream cheese if making gluten-free version (30 grams)
- 2 tsp. vanilla extract
- 2 cups AP or bread flour (I like bread flour) 280 grams or equivalent Bob’s 1-1 Gluten-Free**
- 1 tsp. baking powder
- ¾ tsp. baking soda Silver Palate version called for 1 teaspoon.
- 1 tsp. salt
- 2 cups quick cooking oats
- 2 cups semisweet or dark chocolate chips
- 1 cup coarsely chopped Brazil nuts, walnuts or pecans Can use slightly more, even!
Instructions
- Put the margarine, softened butter, and both sugars in a mixing bowl or the bowl of a stand mixer (which is what I use). With the paddle attachment, beat on medium speed just until blended. Just mix, don't try to whip or beat in a lot of air. Add eggs one at a time, beating on medium after each egg is added, just until blended. Beat in milk and vanilla.
- Mix together the flour, baking powder, baking soda and salt and add to bowl. Beat on low until blended, then beat in oats, chocolate chips and nuts.
- Shape into 20 to 24 large balls (you can make them slightly smaller if you want to) and put on dinner plates. Cover with plastic wrap and chill the formed balls for several hours or overnight.
- Preheat oven to 350 degrees F. For taller cookies, preheat to 400 degrees.
- Arrange the dough balls 3 inches apart on parchment lined baking sheets. I recommend 6 to a sheet.
- Bake at 350 for about 15 to 18 minutes or until they are nicely browned all over. If using the high heat method, bake at 400 for the first 5 minutes, then drop the heat to 350 and continue baking for another 10 minutes or however long it takes for them to look brown and set. For smaller cookies (yielding 50), bake at 350 for 8 to 10 minutes or until outsides are browned (center will still be pale).
- Remove from the oven and let cool on the sheets for 5 minutes. Remove to wire racks to cool completely.
Notes
280 grams is 2 cups of scooped flour. Sometimes cups of flour weigh 127 grams each, sometimes up to 140. In this case I went with 140 gram cups. If you generally measure very carefully by volume and stir your flour , you may need to use 2 ¼ cups flour.
