Monday, December 10, 2012

Salty & Sweet Chocolate Chip Oatmeal Cookies

This post is long overdue. I promised the costumer from my last opera gig that I would post these last week. Whoops. The costumer loved the salt on these mixed with the sweetness of the sugar. I really should have posted it sooner. She did such a lovely job on my costume! (In the beginning it was awful and needed much TLC and that's what she gave it!)
That was my last opera gig of the year. Now I'm much less busy and just singing Christmas music (which is always fun). Oh, and I baked up a storm this past weekend. More on that later this week. I promise!
Salty Sweet Chocolate Chip Oatmeal Cookies (found on My Kitchen Addiction)
(Adapted from King Arthur Flour Cookie Companion, makes about 4 dozen)

1 cup unsalted butter (2 sticks), softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, lightly packed
1 egg
1/4 cup light corn syrup
1 teaspoon vanilla extract
3 cups old fashioned rolled oats
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package (about 12 ounces) milk chocolate chips
1/2 cup raw sugar (Erika's Extras: I used organic sugar which was nice, but I think sugar in the raw is a much better choice)
1 1/2 tablespoons Kosher salt

Cream together the butter, granulated sugar, and brown sugar in a large mixing bowl. Add in the egg and beat until the batter is smooth. Add the corn syrup and vanilla extract and beat until incorporated.
In a separate bowl, whisk together the oats, flour, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, mixing on low until the batter comes together. Stir in the chocolate chips. Refrigerate the dough for at least 30 minutes.
Meanwhile, preheat the oven to 375°F and lightly grease your cookie sheets (or use a silicon liner or parchment, if you must). In a small dish, combine the raw sugar and Kosher salt.
Roll the cookie dough into 1-inch balls and then roll each ball in the sugar and salt mixture. Place each cookie on the baking sheet, and then press down with the palm of your hand to slightly flatten the cookie.
Bake for 8-10 minutes, until the edges of the cookies are just golden and puffed up (don’t overbake or the cookies will not be as soft and chewy). Cool on the baking sheet for about 5 minutes and then transfer to a wire rack to cool completely.
Bake well and prosper!

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