These became the best stale cookies I’ve ever eaten.
Let me explain.
I made these cookies for the first time on July 28th. That was a Wednesday. Scott and I nibbled more than we should have for a day-and-a-half, and then…
That was a Thursday. (I’ll never forget it!)
And so the remaining uneaten cookies sat, lonesome-as-can-be, in the house until we got home on Saturday.
And let me tell you……..
There is nothing tastier than a stale homemade cookie when you’ve been eating hospital food for two days!
Oaty chocolate chip cookies barely adapted from Staff Meals from Chanterelle by David Waltuck and Melicia Phillips
yields about 32 cookies
- 1 cup (2 sticks) unsalted butter at room temperature
- 1 cup firmly packed brown sugar
- 3/4 cup white sugar
- 1-1/2 teaspoons kosher salt
- 1 teaspoon baking soda
- 2 eggs
- 2 cups all-purpose flour
- 2 cups rolled oats (not instant)
- 2 cups chocolate chips
Set an oven rack in the center-most position, and preheat the oven to 375º. Prepare 3 baking sheets by lightly buttering them or lining them with silpats.
In the bowl of a standing mixer fitted with the paddle attachment, add both sugars and the butter. Mix on low speed until combined, then mix on medium for about 60 seconds, until light and fluffy.
Scrape down the sides of the bowl, and sprinkle in the baking soda and salt. Again, mix well on medium speed for about 15 seconds.
Add the eggs, one at a time, mixing well between each addition. Scrape down the bowl.
Add the flour, one cup at a time, mixing to thoroughly combine before adding the second cup of flour. Scrape down the bowl.
Add the oats, one cup at a time, mixing to thoroughly combine before adding the second cup of oats. Scrape down the bowl.
Dump in the chocolate chips all at once, and mix until they are fully incorporated.
Drop 2-Tablespoon sized balls onto the prepared baking sheets, leaving about 2 inches between each ball of dough. Bake the cookies, one tray at a time, for 12-14 minutes, or until the cookies have started to turn golden on the edges and are still slightly soft in the center. Allow the cookies to cool on the baking sheet for about 3 minutes before removing them to a cooling rack.