W00PS!!! Haven’t had much time for blogging lately. Did some cooking here and there. But ate all before I had the chance to make a nice photo… sorry ;). Ok. Honestly… I just wish I’d have all day, all week just for cooking and blogging about it. That’s definitely my dream. No. My goal. Will keep working on that one though :).
So for now. Just those cookies that I made recently. It’s a miracle I had some leftover to shoot. They’re yummie. ENJOY. HAPPY HOLIDAYZZ & share the lovin’ <3
Oh and definitely will share some xmas foodies. Don’t shoot me if that will be AFTER Christmas. Jehhh my planning is great. Another goal for 2014….!
Oatmeal Chocolate Chip Cookies
1/2 cup plus 6 tablespoons/197g unsalted butter, softened
3/4 cup/156g light brown sugar, tightly packed
1/2 cup/100g granulated white sugar
2 large eggs
1 tsp/5g vanilla extract
1 1/2 cups/210g all-purpose flour
1 teaspoon/7g baking soda
1/2 teaspoon/4g fine sea salt
3 cups/242g quick cooking oats
1 cup/177g semisweet chocolate chips
Heat oven to 350F/175C. Line two baking sheets (or four, if you have them) with parchment paper.
In a large bowl, beat butter and sugars together at medium speed with an electric hand mixer until creamy.
Add eggs and vanilla; beat until combined.
In a medium bowl, whisk together flour, baking soda and salt. Add to butter mixture and beat until just combined.
Add oats and chocolate chips. Mix on low speed until oats are incorporated and chips are evenly dispersed.
Place one tablespoon of dough on a lined baking sheet and then place another tablespoon directly on top (this will be approximately 26g total). Stud dough with additional chocolate chips. Repeat process, spacing cookies 3-inches apart and place no more than 6 cookies total on each baking sheet.
Bake for 15 minutes or until light golden brown. Allow cookies to cool on pans for 5 minutes before transferring to a wire rack.