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| Six Inch Cookies |
This one just might be a keeper in the outstanding category!! It is adapted from "FLOUR" by Joanne Chang. I prefer dark brown sugar to light brown as she calls for and I increased the cinnamon and replaced the raisins with white chocolate chips as I think it will be a bigger hit with my son's family without the raisins and I am sharing this and a soup recipe with them. This makes a giant cookie, about 6" across and I got 18 cookies. They are big, sweet, and crisp with a bit of chew. Watch the baking and go with the lesser time for a more chewy cookie.
1 C. room temperature butter
2/3 C. sugar
1 C. packed dark brown sugar
2 large eggs, room temperature
1 3/4 C. flour
1 t. soda
1 t. salt
1/4 T. fresh nutmeg grated
1 1/2 t. cinnamon
1 3/4 C. old fashioned rolled oats (not instant or quick cook)
1 1/2 C. white chocolate chips
Beat together in the bowl of a stand mixer butter and sugars for 5 full minutes until very light and fluffy.
Using a separate bowl whisk together the flour, soda, salt, nutmeg, and cinnamon. Make sure there are no lumps of soda. Stir in the oats and white chocolate chips. Set this aside.
Add the beaten eggs one at a time to the butter and sugar mixture until well combined. On low speed or by hand , gradually add the flour and oat mixture to the creamed butter until they are incorporated.
Chill covered overnight.
Preheat the oven to 350 degrees F and prepare the pans with parchment or silicone mats.
Drop the cookies by 1/4 C. balls evenly on the baking sheet and flatten with the palm of your hand. I baked 6 cookies to the pan.
Turn the pans midway during baking to ensure even baking.
Bake the cookies 20-22 minutes, until they just start to turn brown across the top. Do not over bake.
Remove from the oven and cool completely. Once cold they can be stored in an airtight container. Dough can be stored in the refrigerator for up to one week or in the freezer for up to two months.
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