Sunday, April 19, 2009

mocha oatmeal chippers

well, in my quest for the perfect chocolate chip cookie, i think i've stumbled on a contender. loosely based on a king arthur flour recipe, these cookies are a perfect grownup chocolate chip cookie. you can add nuts, which i didn't, but the added coffee, and 2 types of chocolate make these pretty special.

Mocha Oatmeal Chippers
makes about 6 1/2 , 4 1/2, or 2 1/2 ish dozen, depending on size of scoop.

2 1/2C rolled oats, finely ground
8oz. (1 1/3C) semisweet, bittersweet or milk chocolate - i prefer mine bittersweet.
1C (2 sticks) unsalted butter
1C brown sugar
1C granulated sugar
2 large eggs
1 1/2 Tblspoon vanilla
2C unbleached all purpose flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 Tblspoon instant coffee
1C (1/2- 12 oz. bag) semi sweet chocolate chips
1 1/2C chopped walnuts or pecans (optional)

Preheat the oven to 350ºF. Lightly grease, or line with parchment, 2 baking sheets.
Grind the oats, and the 8oz. of chocolate together in a food processor. Mixture should have finely ground oats, and finely diced chunks of chocolate. Set aside.
In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla. In a separate bowl, whisk the flour, salt, baking powder, baking soda, instant coffee, and reserved oat/chocolate mix. Add to dry ingredient, and stir to combine. Stir in chocolate chips (and nuts, if using.)
Use a tablespoon cookie scoop for 6 1/2 dozen, a soup spoon for 4 1/2 dozen, or a 1/4C measuring cup for 2 1/2ish dozen. Leave 2 inches of room between, since these babies spread.

Bake 10-12 minutes, 10 for soft and chewy, 12 for more crispy. For the big ones, go for 12-14 ish minutes, but definitely check around 11 minutes for doneness. You don't want these hard.

Remove from oven to rack, and let cool.

Fight your husband for the cooled cookies, and enjoy with a nice cup of milk. Or a big cup of coffee for extra juice!

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