My son says that our home-baked cookies are the best because he knows that I always use the premium butter, sugar, vanilla and chocolate to bake our cookies. Nowadays, I have to escalate the amount of food that I cooked and baked. Hence, I don’t just explored and baked new recipes, I have to bake everything that my son requested too. And the amount of food that I cooked and baked has to be doubled or more!
When my son wants cookies, I’m baking more... So today, I’m starting to explore several of Epicurious 109 Best Cookie recipes that I will bake again and again at here
In this comprehensive list, you will see many creative and exotic cookies such as potato chips cookies, goat butter shortbread, ombré rainbow cookies, tahini cookies, giant caramel cookies and etc. Actually, I just want to bake the basics and so I'm targeting to bake these really basic cookies:
no. 3 Salted-Butter Oatmeal Chocolate Chip Cookies
no, 22 Our Favorite Chocolate Chip Cookies
no. 36 Toll House Chocolate Chip Cookies
no. 43 Quaker Vanishing Oatmeal Raisin Cookies
no. 46 Chewy Chocolate Chip Cookies by Donna Hay
And I’m just half-way through...
Ok. Let's start baking with no. 3 Salted-Butter Oatmeal Chocolate Chip Cookies that is adapted from here.
These Salted Butter Oatmeal Chocolate Chip Cookies are so OMG!!!
Enjoying these cookies does feel like someone is hugging me... It's so comforting!They taste like soft salted caramel but in the form of cookies with oats and chocolate!
They are thick, moist, soft, chewy, sticky and fudgy like a caramel oat bar but in rounded shape. Crispy only when they are freshly baked! And they will stay moist, soft and fudgy for about a week.And I'm pretty sure... You'll love these cookies if you like sweet and salty food or salted caramel.
My husband said that these cookies are awesome!
He said that I should bake these cookies again FOR HIM... LOL!
They are thick, moist, soft, chewy, sticky and fudgy like a caramel oat bar
Very very nice!!!
If you watched my video, you'll see that baking these cookies are super easy and straightforward but the long-winded me still want to mention these essential things to note:
- You must add salt and use salted butter to bake these cookies!
- Cookie dough needs to be chilled.
- Do not bake these cookies any smaller because small cookies means they will be less moist and less fudgy.
- The cookies won't spread a lot but will puff upwards and shrink later into a chewy thick soft texture
After this bake, I’m stocking more salted butter to bake more cookies! LOL!!!I hope that you will like my family-friendly recipes and baking tips. If you do, please LIKE, SHARE and FOLLOW my Facebook at here or here or my Instagram @zoebakeforhappykids or SUBCRIBE my YouTube channel at here. Your support means a lot to me. Your LIKE, SHARE, FOLLOW and SUBSCRIBE will tell me that I'm on a right track and will keep a busy full-time working mom like me motivated and share more of my tried-and-tested recipes in the future. Thank you!
Here’s the recipe that is adapted from Epicurious
Makes 12 large cookies
120g salted butter, softened at room temperature
150g (3/4 cup) dark or light muscovado sugar or brown sugar
50g caster sugar
1 tsp vanilla paste or 1/2 tbsp extract
1 large egg, at room temperature
150g (1 cup) plain or all-purpose flour or a combination of 3/4 cup plain or all-purpose flour plus 1/4 cup wholemeal flour
3/4 tsp baking powder
1/2 tsp salt
100g (1 cup) old-fashioned rolled oats
100g (1/2 cup) dark chocolate chips or block chocolate that is roughly chopped - I used Callebaut dark chocolate callet with 54% cocoa
Using a wooden spoon or an electric mixer with paddle attachment, beat butter and both sugar in a large mixing bowl until combined and fluffy, 3–4 mins. Add vanilla and beat until combined. Add egg bit by bit and beat well after each addition.
Combine flour, baking powder and salt and sift the flour mixture into the butter mixture. Use a spoon and spatula to mix until all ingredients are incorporated. Stir in the oats and chocolate.
Wrap dough in cling wrap. Chill in a freezer for 15–20 mins or in a fridge for 24-36 hrs. It’s ok to leave the dough in the fridge for 3 days but do not leave the dough in the freezer for too long. This step will help to prevent dough from spreading too much during baking.
When you are ready to bake, preheat the oven at 180°C / 350°F
Line baking trays with baking papers.
Divide dough equally into 12 portions (about 61g each portion) Roll into balls and arrange them on the prepared tray with about 2-3 cm or more apart. Do not flatten cookies. Bake at 14 mins, one tray at a time or until just golden brown around the edges. Do not over-bake cookies. It’s ok if the freshly baked cookies is soft in the middle as they firm up slightly later. Allow cookies to cool on baking tray for about 10 mins, then transfer onto wire racks to cool completely.
Store cookies in an airtight container at room temperature and the cookies will remain soft and chewy for up to 1 week.Please support me and like me at Facebook...
