If you need to know one thing about me, it’s that I am a cookie addict. I will do anything for a good cookie. This may not sound very healthy, and you’re probably right, but my motivation for most things is driven by anything cookie. What time will I eat my next cookie? What type of cookie will I eat? I should probably run that extra mile because of those 5 cookies I just ate. Full disclosure. No joke. I’ve been known to consume an entire Costco container of cookies in one sitting. On a separate occasion, I did consume about 30 homemade cookies in one day. I know. I have a problem. BUT I’d like to share that problem with you, because it’s that good. Now I don’t just settle for ANY cookie. I do have standards you know. My top three are oatmeal raisin, chocolate chip, and snickerdoodle. This cookie is like the best combination of all three!
The other day, during a GRE (bleh) study sesh, my friend Julia shares one of her tantalizing oatmeal raisin cookies. I realize it may have been the best oatmeal raisin cookie I’ve ever had and her hints of cinnamon incorporate memories of a snickerdoodle. I beg her to show me how she makes these magical treats and suggest using dark chocolate chips instead of raisins. This trifecta combination results in a dream come true cookie! So here’s how Julia made me the Best Cookie Ever (B.C.E).
On a related note, we are die-hard Valerie Gordon fans around here, not because she’s half Chinese, like me, but because her recipes are genuine and inspiring. We may even be planning a pilgrimage to Valerie Confections in Downtown LA. We used Valerie Gordon’s Oatmeal Cookie recipe as the base for these cookies. We added a few obvious tweaks, but Valerie’s recipe takes the cake. If you enjoy baking quality desserts and you don’t own her book, you probably should get on that. If the only thing I do here is persuade you to read her book, I think I’ve fulfilled my purpose.
Make some space on your counters for these babes!
Sift together the flour, baking soda, salt, & cinnamon. Set aside.
In a mixing bowl, cream the butter, brown sugar and white sugar on a low setting for about 2 – 3 mins.
Increase the mixer setting to a medium speed. Add 1 egg at a time.
Don’t forget to scrape down the sides.
This is Vanilla Paste. It has a strong yet subtle vanilla that leaves vanilla bean speckles so people know you’ve used real vanilla!
Decrease speed to low as you add flour mixture one cup at a time.
Add oats one cup at a time.
Add those dark chocolate chips.
Mold heaping spoonfuls into balls and place on parchment lined baking sheets.
*It was 90F out while we baked these so our dough was very soft. So we placed the dough in the fridge for about 15-20 mins to get nice and firm before scooping. And in between batches, we returned to the dough to the fridge to maintain its firmness.
Most of these were enjoyed day of by yours truly. If you happen to have a cookie a few days later, they make a great crumble atop some vanilla ice cream!
1.5 Cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 HEAPING tsp ground cinnamon
2 Sticks plus 2 Tablespoons unsalted butter, softened
1.5 Cups light brown sugar
½ Cup plus 2 Tablespoons granulated sugar
2 Large eggs
1 tsp vanilla bean paste
2 Cups quick cooking oats
1 Cup dark chocolate chips
Preheat oven to 350F. Sift flour, baking soda, salt and cinnamon into a medium bowl. In separate larger mixing bowl, cream the butter with both brown and white sugars on low for 2-3 minutes. Scrape down the sides of the bowl. Add eggs one at a time. Scrape down the sides again. Add vanilla bean paste and continue to mix. One cup at a time, add the flour mixture from the medium bowl and continue to mix on medium-high. Then, add oats one cup at a time and continue mixing on medium-high. Lastly, add dark chocolate chips and mix for about 30 seconds. Scoop dough onto parchment lined baking sheets. Bake for 15 minutes or until golden on the edges. Let cookies cool for 10 minutes before transferring to a cooling rack to completely cool off.
– Anna C