By Tracey
Thick and Chewy Oatmeal Chocolate Chunk Cookies
from The Cook’s Illustrated Cookbook
Ingredients:
- 1 1/2 cups (7 1/2 oz) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 2 sticks (1/2 lb) unsalted butter, at room temperature
- 1 cup (7 oz) packed light brown sugar
- 1 cup (7 oz) granulated sugar
- 2 large eggs, at room temperature
- 3 cups (9 oz) old-fashioned oats
- 1 1/2 cups chocolate chunks
Directions:
Preheat oven to 350 F. Line two baking sheets with parchment.
In a medium bowl, whisk together the flour, baking powder, salt and nutmeg. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, until well combined. With the mixer on low, gradually add the dry ingredients, beating just until combined. Mix in the oats and chocolate chunks until evenly distributed in the dough.
Divide the dough into 2 tablespoon balls and place on the prepared baking sheets, leaving 2 inches between them. Bake for about 20-22 minutes, or until the edges of the cookies are golden brown (the centers will still be pale – don’t overbake). Transfer the baking sheet to a wire rack and let the cookies cool a few minutes before removing them to the rack to cool completely. Repeat with remaining dough (be sure to let the baking sheet cool in between batches).
Store in an airtight container at room temperature.
Makes about 18 cookies.
