Here’s one more recipe from the 15 year anniversary issue – the readers chose this as the best cookie recipe the magazine ever published! And it is a good one….the large chunks of dark chocolate accented by the sprinkling of sea salt sets this apart. I froze most of the cookies to protect myself from late evening munching, but in a weak moment found they are also delicious eaten right out of the freezer! A keeper.
2 cups old-fashioned rolled oats (not quick-cooking)
1 cup all purpose flour, spooned and leveled
3/4 tsp. baking soda
1/4 tsp. ground cinnamon
2 tsp. flaky sea salt (such as Maldon)
1/2 cup (1 stick) unsalted butter, at room temperature
4 Tbs. vegetable shortening
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 tsp. pure vanilla extract
6 ounces bittersweet chocolate, coarsely chopped
Heat oven to 375 degrees with the racks in the upper and lower thirds. Line 2 large baking sheets with parchment.
Combine the oats, flour, baking soda, cinnamon, and 1 tsp. of the salt in a medium bowl. Set aside.
Beat the butter, shortening, granulated sugar, and brown sugar with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the egg and vanilla. Reduce mixer speed to low and gradually add the flour mixture, mixing just until combined. (Do not over mix.) Stir in the chocolate .
Drop heaping tablespoonfuls of the dough onto the prepared baking sheets; spacing them 2 inches apart. Sprinkle with the remaining 1 tsp. of salt.
Bake, rotating the pans half way through, until lightly brown around the edges, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely. Makes 2 dozen cookies
Note: I used Ghirardelli 60 percent Cacao bittersweet baking bar ( the leftover squares are divine for late afternoon treats.)
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