Wednesday, June 26, 2013

Chocolate Chunk Oatmeal Cookies

Being home sick, you tend to watch a little too much of the boob tube. As always, my channel of choice is The Food Network {or TFN for short}. So far, I've watched...

  • Ina Garten serve up pomegranate cosmopolitans and beef sliders served on brioche. 
  • Sandra Lee find a way to make super cheap Fair foods including Parmesan fries and corn dogs. 
  • Melissa d'Arabian grill up a storm and do a grilled potato salad, grilled coleslaw, and black bean sliders.
  • Anne Burrell make delicious Asian turkey burgers and homemade salt + vinegar chips.
                                                                  ...and these cookies.

While I love a good dessert, I'm not that person who has a major sweet tooth. But a) I just appreciate Anne Burrell's humor so much so I love watching her, and b) these cookies just seem absolutely to die for. I found myself searching through my pantry to see if I had the ingredients to make them while I am home today. {I don't. of course} So I will share the recipe now, and attempt to bake them at a later date. They seem easy enough.

Recipe of the day
Secrets of a Restaurant Chef, Anne Burrell's "Super Yummy" ones

2 cups all-purpose flour
1 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup brown sugar
1/2 cup granulated sugar
2 sticks unsalted butter, at room temperature
2 eggs
1 teaspoon vanilla extract
12 ounces block dark chocolate, coarsely chopped
1 cup walnuts, chopped
Large flake sea salt, for garnish

  1. Preheat the oven to 350 degrees F.
  2. In a small mixing bowl, combine the flour, oats, baking powder, cinnamon and kosher salt.
  3. In large mixing bowl or the bowl of a stand mixer, combine the brown sugar, granulated sugar and butter. Using an electric beater or the paddle attachment of the stand mixer, beat together the butter and sugar until it they are light and fluffy. Add the eggs one at a time and beat them into the butter and sugar mixture. Add in the vanilla as well.
  4. With a rubber spatula or with the stand mixer on low, gradually add the flour mixture into the butter/sugar mixture. Mix until just combined. Fold in the chocolate chunks and walnuts.
  5. Spoon the cookie dough by 2 tablespoon-size balls onto an ungreased cookie sheet. Place the cookie dough balls 2 inches apart on the cookie sheet. Place the cookie sheet in the oven and bake for 12 to 13 minutes.
  6. When the cookies come out of the oven IMMEDIATELY sprinkle each cookie with a few grains of sea salt. This is really important to do while the cookies are hot.
  7. Let the cookies cool for 2 to 3 minutes and then transfer them to a cooling rack.
Notes {From Chef AB herself}
  • You don't need to add in the walnuts, if you would prefer unnutty cookies. Sometimes you feel like a nut, and sometimes you don't.
  • Semi-sweet or milk chocolate works well in place of dark chocolate.
  • She bakes her cookies for 12 minutes - if you like an ooey gooey-er texture, go a little less. If you like crispy cookies, go a little longer. 
  • You can leave off the kosher salt at the end, but it is not recommended to skip this step.

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