Its almost December! And I’m currently in the throes of planning my cookie menu for Christmas (and crossing my fingers that I’m not going to have to start packing up our apartment mid December.) This recipe is always on my list of cookies to bake, any time of the year. They’re chewy, but soft and a little crunchy, with just the right amount of chocolate, oats and spice. Rave reviews, every single time. Perfect for spreading some festiveness! Or shoving in your face while you watch the Netflix Gilmore Girls revival (anyone else as excited as Jess and I!?!?)
Pinterest led me to a wonderful recipe a few years ago on the Budding Baketress blog – she calls them “I want to marry you cookies”, but seeing as I’m YET to receive a marriage proposal as a result of these delicious cookies, and as to not mislead anyone (no false advertising here!), and also because I’ve tweaked them.. I’ve been fairly generic in my naming convention. I’ve made these more times than I can count, and have tweaked repeatedly every time I make them. Below is my favourite version, with an optional extra twist. If you try the recipe, please let me know what you think! I’d love to hear any successful and delicious tweaks you make too 🙂
- 225gr low salt / unsalted butter*
- 1 ¼ cup of dark brown sugar
- ½ cup white sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract, or to taste
- 1 tsp maple extract (optional, because my girl maple extract can be hard to find in the land of Aus)
- 2 cups plain flour
- 1 cup uncooked rolled oats (not quick cooking)
- ½ tsp bi-carb (baking) soda
- ½ tsp salt
- 1 tsp ground cinnamon (I love cinnamon, so feel free to lessen to 1/2tsp if you’re don’t)
- ¼ tsp ground ginger
- 100gr white chocolate chips**
- 100gr dark chocolate chips**
- In a saucepan, melt butter over low to medium heat until melted
Not-so-pro tip: chopping the butter up will help it melt more quickly.
- While the butter is melting, add the dark brown and white sugars to a mixing bowl
- Once butter has melted*, remove from heat and pour into the sugars, mix until incorporated, and pop in the fridge for 10-15min to chill
- While your butter sugar is chillin’ like a villain, in a separate bowl mix your flour, oats, baking soda, salt, cinnamon, and ginger (maybe a little nutmeg if you’re so inclined). Give it a bit of a mix around to get some air through it, doing this also means that your ingredients will be more evenly distributed throughout your dough
- Once chilled, take the delicious butter sugar out of the fridge and mix in the egg, egg yolk, maple extract and vanilla.
- Add your dry ingredients in to your eggy butter sugar. I find it easiest to add a third of the dry, give it a stir, another third and stir, last third and stir. That way you don’t have pockets of dry mix (and you don’t kill your arms and cover everything in flour)
- FUN PART. Add chocolate chips. You’re probably going to have to mix these in using your hands because the dough should be fairly solid (and also delicious, but don’t eat it because, you know, raw egg is bad for you and stuff.)
- Pop your cookie dough back in the fridge for another 30min. You can make the dough 24 hours in advance, and this means your cookies will be even MORE tasty!
Not-so-pro tip: you can also freeze this dough, in a log or balls would be my recommendation because then you can easily bake from frozen.
- Once your cookie dough has done it’s time in the fridge, pre-heat your oven to 160C
- The choice is now yours: big cookie scoop or little cookie scoop (or, big hand rolled ball, little hand rolled ball). It all depends on how many cookies you want to be shoving in your face later.
If I am keeping these cookies for me or family, I go for the big ones, this will make about 24. If I am taking them in to work / giving them out as Christmas gifts, I go for the little scoop, which makes closer to 40-45.
- Prep your baking tray (baking paper if you have non non-stick) and put 4 – 12 cookies on your tray, depending on the size of your tray and the size of your cookie – they will spread slightly
- Bake cookies for 10 – 14 minutes (again, depending on the size of your cookies.)
- Allow to cool on the baking tray for 5 minutes before transferring to a wire rack to cool properly. Now bake the rest of those bad boys!
OR! Eat one now, while it’s soft and warm. Let your kids eat one too. And your partner, if you’re feeling nice. Because warm cookies are AMAZING.
When these are cool, you could probably, if you really wanted to, sandwich some ice cream between 2 cookies and go to town. Or just eat them like a regular person.
Cookies will last about 5-7 days if stored in an air tight container. But let’s be real, they last about 2 days in this house and there are only 2 of us!
* If you’re feeling adventurous, brown the butter. It turns deliciously nutty and gives these cookies a depth of flavour that I can’t even describe. It takes a little extra time, and you will have to chill your butter sugar mix for more like 30 minutes, but I think it’s worth it.
** 100gr of chocolate chips is only about 1/2c. I’m not the biggest chocolate chip fan, but maybe you are. If that’s the case, feel free to add up to 200gr each of white and dark choc chips.