A lot has happened since my last post. We’re moving to a new apartment in about two weeks, and I’m pretty excited. The new place is a converted factory with exposed brick and so much natural light, that will be awesome for taking pictures – completely the opposite of the cave we’re currently in. I also FINALLY finished editing our Yosemite pictures from March.
Yosemite was amazing. Highly recommend going if you have the chance. The drive into the park was gorgeous, and the park is so nice. We were there the first week of March. There weren’t a lot of people and the weather was very comfortable for hiking.
We went to Mirror Lake, Lower Falls, and hiked the top of the Yosemite Falls Trail. The hike was intense – 7.2 miles, 2,700 feet of elevation gain, switchback after rocky switchback – but the view was incredible. Blow is the view from the top of the trail.
These cookie are amazing. A perfect combination of chocolate chip cookies and oatmeal cookies. I will be making these again and again and again.
I used instant oat-meal in these cookies, which gave the cookies a lacier, crisp texture on the edges. You can also use old-fashioned oats, which will produce a chewier cookie.
Chocolate Chip Oatmeal Cookies
Adapted, slightly from King Arthur Flour Makes 20 large 4-inch cookies or 40 regular 3-inch cookies I used a combination of chocolate chips and chocolate disks because that’s what I had, however, I really liked the combination. If you like crisper cookies, you can extend the baking time by an additional minute or two – just remember they will continue to bake on the cookie sheet when removed from the oven. 1 cup (16 tablespoons) unsalted butter, at room temperature 1 cup (7 1/2 ounces) light brown sugar, packed 1/2 cup (3 1/2 ounces) granulated sugar 1 large egg, at room temperature 1 large egg yolk, at room temperature 1 tablespoon vanilla extract 2 cups (8 1/2 ounces) All-Purpose Flour 1 cup (3 1/2 ounces) quick-cooking or old-fashioned oats 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt or 3/4 teaspoon regular table salt 3 cups semi-sweet chocolate chipsPre-heat the oven to 325°F. Line cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.
Whisk together the flour, oats, baking powder, baking soda, and salt; set aside.
Beat together the butter and sugars until smooth. Add the egg and egg yolk, and then vanilla, beating well and scraping down the bowl after each addition. Add dry ingredients. Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly. Stir in the chocolate chips.
To make large 4-inch cookies, you will need a 1/4 cup of dough per cookie. To make regular sized 3-inch cookies ,you will need 2 tablespoons of dough per cookie. Scoop dough onto prepared baking sheets spacing 2 to 2 1/2 inches apart.
Bake the cookies for until they’re a light golden brown, with slightly darker edges; about 14 to 16 minutes for large cookies and 12 to 14 for regular size cookies. Their middles may still look a bit shiny, but that’s okay, they’ll continue to bake as they cool on the pan. Remove the cookies from the oven. Let cookies rest for 5 minutes on baking sheet, and then transfer to racks to cool completely.
Store cooled cookies in an airtight container up to 5 days. Cookies also freeze well.
Thalia @ butter and brioche says
Yosemite looks beautiful! Wow! And so do these cookies. I wish I had one now to devour actually .
heather says
Thanks Thalia 🙂