Thursday, September 23, 2010
Double Chocolate Salted Oatmeal Cookies
-because I'm not happy until I've made everyone gain a stone or two. Or three. You can just go ahead and start cursing me now for the brilliant idea to add coarse salt atop these (go on, start yer cursing) which makes them completely addictive. Yeah, these are really good. Unlike the buttermilk oatmeal cookies I made last time, these have no baking powder-so they are flatter, and crisper. They also over-bake quickly, so watch them.
You Will Need:
1/2 cup unsalted butter
1 cup granulated sugar
1 large egg
1 cup AP flour
1/2 teaspoon baking soda (bicarb)
1/2 teaspoon table salt
2 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla extract
1 cup quick cooking oats
1/2 cup semi-sweet chocolate chips
Coarse salt for sprinkling
Preheat oven to 350 degrees F. You do not need to grease the baking sheets.
In a bowl, combine flour, baking soda and salt. In a large bowl, cream together the butter and sugar until light. Beat in egg, then vanilla, then melted chocolate. Mix well. Stir in dry ingredients. Stir in oats and chips by hand with a spoon.
Drop by spoonfuls onto baking sheet leaving about 2 inches between them. Dip the bottom of a glass in flour, and flatten the cookies. Sprinkle each lightly with salt. Bake about 12 minutes or until set. Let sit on sheet 1 minute, then remove to a rack. Makes 3 dozen.