Choc-Oat-Chip Cookies
Choc-Oat-Chip Cookies: There Is A Demand!
I remember the first time I watched the season 8 episode of The Office called “Tallahassee.” At the end of the episode, the hilariously awkward Erin Hannon (Ellie Kemper) approaches Famous Amos saying, “Hi, Famous. I’m sure you get ideas for new cookies all the time, but I…” He interrupted her, “Is it Oatmeal with no raisins?” She hangs her eyes and head in shame, apologizing, “I’m sorry to have wasted your time.” While I found it entertaining the way Famous’ “let me stop you there“-reaction deflated Erin in her tracks–I also thought to myself, “Yes, and you need to add chocolate chips!” The fact that this is a joke proves there is a demand for Choc-Oat-Chip Cookies!
The Science Of It All
We are scientifically hard-wired to crave Choc-Oat-Chip Cookies! Before your eyes scan on and dismiss me as a crazy person, let me present my case! We naturally (generally) crave and love the taste of cooked foods with amino acids and sugars. When these reach 160 degrees, the sugars and these amino acids come together to make magic (a science called the Maillard reaction).
Complete proteins are foods with ample amounts of all 9 of the essential amino acids. Oats contain 8 of these essential amino acids. On the other hand, chocolate contains the amino acid that oats are missing! Basically, they complete each other. How sweet! For more information on the Maillard reaction, please check out my article Brown Food: An Endless Love Affair!
My Recommended Tools of the Trade
When baking cookies, I always prefer baking stones. They season wonderfully over time which leaves a semi-non-stick surface. They take longer to heat up, but they hold heat longer. This facilitates a more stable heating surface. All of this means it is harder to burn your delicious cookies!
To remove your Choc-Oat-Chip Cookies, I recommend using a flat-tipped metal spatula with a tapered edge that makes it easier to scrape under the cookies in a fluid motion. I have one that is small and one that is large. These are great for getting pretty much anything off a pan or metal skillet.
Choc-Oat-Chip Cookies
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt (optional)
- 1 1/4 cups packed brown sugar
- 1 cup (2 sticks) butter or margarine, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 2 1/2 cups quick or old-fashioned oats
- 1 cup coarsely chopped nuts (optional)
- 2 cups (12-ounce package) NESTLÉ® Morsels
Instructions
- Preheat oven to 375° F.
- Combine flour, baking soda, and salt in a small bowl.
- Beat brown sugar, butter, and granulated sugar in a large mixer bowl until creamy.
- Beat in eggs, milk, and vanilla extract.
- Gradually beat in flour mixture until incorporated.
- Stir in oats, morsels, and nuts; mix well.
- Use a medium (2 tablespoon-sized) scoop to drop onto ungreased baking sheets or a baking stone for more flexible cooking times.
- Bake for 9 to 12 minutes for chewy cookies or 12 to 15 minutes for crispy cookies.
- Cool on a baking sheet/stone for 3-5 minutes; remove to wire racks to cool completely.
Author: Jennifer Friesen
Hi, I'm Jiffy! I love to learn and share new things. I hope jiffytalking.com will become a friendly hub for people to share their interests and knowledge.
