Sunday, 4 March 2012

Triple Chocolate Oatmeal Cookies- Is It Possible To Have Too Much Chocolate?

I haven't posted much about cookies because, well, they seem a bit simple. I came across a recipe on the cooking channel that put a twist on cookies. Fancier or easier, whatever, but instead of creaming the butter, you melt it. The cookies turned out amazing so I thought it would be a sin not to share!

The ingredients are pretty standard so here we go.

1 cup butter
1 1/2 cup dark brown sugar
1/4 cup white sugar
1 egg
1 egg yolk
2 tsp vanilla
2 1/4 cup flour
1 cup rolled oats
1/2 tsp baking soda
1/8 tsp salt
3/4 cup dark chocolate chunks
1 cup white chocolate chips
3/4 cup peanut butter chocolate chips

Melt the butter in a sauce pan and take it off the heat.

Stir in the sugars until it becomes smooth. If it's not too hot, you can whisk in the egg, the yolk and the vanilla. If it's still bubbly hot then let it cool in the fridge for a bit.

Add the flour, oats, baking soda and mix it together.

Add in the chocolate chunks and the 2 chocolate chips.

It may seem like a lot of chocolate, and it is, but keep on mixing and don't lose faith. I really thought it was a lot because the little chocolate pieces try to escape as I form the dough into little balls, but the result...delicious! I've never been happier to have so many types of chocolate on hand.

Divide them into equal pieces and roll into balls. Refrigerate for 30 minutes. 

Preheat your oven to 325.
Flatten the dough so that they are roughly the cookie size. They don't really spread out in the oven. Bake it for 13-14 minutes or until the bottom is just slightly golden brown. 

Carefully transfer them unto a wire rack because they will want to fall apart before they have completely cooled. I wasn't completely convinced they were amazing until I brought them to a party and they were munched up within 10 minutes. Until I find a better recipe, they will be my go to cookie from now on.

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