Educators of America, rejoice! At long last, the end of 2016-17 is rapidly approaching– the summer beckons with its lazy mornings and free time and glorious baking projects that I don’t have time for between August and June. Please join me in a resounding: Hallelujah!
But first– cookies. Old-School Oatmeal Chocolate Chip Cookies, to be exact. In Baked Occasions, this recipe celebrates National Teacher Appreciation Day, which was earlier this month, as was National Chocolate Chip Day. (Not to be confused with National Chocolate Chip Cookie Day in August… Yes, really.) We have them on the baking schedule this week for Baked Sunday Mornings, and I’m perfectly happy to think of them as “Edge of Summer” cookies, because oh my god, we are thisclose. And don’t get me wrong– I love my students and I love being a counselor, but I also love me some June and July to decompress. *engage sunglasses*
These cookies are simply lovely. Now, I’d never choose an oatmeal-based cookie as my top choice, so let’s get that fact out of the way upfront; BUT, if I had to have an oatmeal cookie, this is the one I’d want. They have a wonderful depth of flavor from the addition of molasses, bourbon (shhhh, don’t tell the students), and heavy cream. My general cookie preferences are: 1) crisp on the outside/chewy on the inside, and b) fat if at all possible. These cookies fulfill both of my cookie dreams! A portion of the oats are ground down to powder, with some larger pieces left in, so the cookies have a hefty, chunky texture that I adore. In addition, they are chock-full of chocolate and vanilla flavor, and I love the salt on top. And perhaps most importantly– there are no raisins to be found! I love that meme saying, “Raisin cookies that look like chocolate chip cookies are the main reason I have trust issues.” So true. Just the chocolate for me, thanks.
The first step in the recipe to is to food-process most of the oats into a chunky powder, which gets added to a mixture of all the dry ingredients: all-purpose and bread flours, salt, baking powder, baking soda, cinnamon, and the remaining whole oats that didn’t get processed.
You’ll then blend the butter and vegetable shortening in a stand mixer, to which you’ll add dark brown and white sugars, bourbon, molasses, and vanilla. The next additions are heavy cream, egg, and egg yolk; mix all of this until the mixture is fluffy. Then gradually add the flour/oat mixture and fold in the chopped chocolate. (I suppose you could do this with the mixer?) Oh, one more thing about the chocolate– chopping your chocolate instead of using pre-cut chunks or chips means you also get chocolate “dust” mixed into your cookies. #winning
The dough needs to chill for at least 8 hours, though overnight is better, and 2 days is best for optimal flavor and texture. The recipe says to chill the dough before scooping, but I’ve learned from many cookie recipes over the years that it’s better to scoop them onto a large baking sheet before baking. (This also makes it easy to freeze individual portions for a rainy day. (Or the day after school gets out. Don’t judge.) Scooping the dough cold requires a mighty lot of elbow grease, so I found it a lot easier to scoop first. I made two batches of these cookies, and I found that the second batch, which I did scoop before chilling produced taller, larger cookies, presumably because the dough wasn’t as compact as the first batch that was scooped cold.
Once ready to bake, sprinkle the cookie mounds with fleur de sel and put them in the oven for 11-13 minutes– mine were right in the middle at 12 minutes.
As I mentioned above, I just loved the texture and flavor of these. The only thing I would change is to omit the cinnamon next time, as I didn’t think it was necessary. I’d bump up the vanilla just a touch in this case.
If you’re looking for a yummy way to thank the teachers in your life, or if you, too, are celebrating the imminent arrival of summer, head over to Baked Sunday Mornings for the recipe for Old-School Oatmeal Chocolate Chip Cookies— I have no doubt you’ll enjoy sinking your teeth into these thick, chewy, chocolaty morsels. Take a look at the other BSM bakers’ cookies while you’re there! 🙂
© Dafna Adler & Stellina Sweets, 2017.