I’ve always been the kind of person who likes eating cookies. I think it’s my mom’s fault because she always had cookies at home when I was a kid. We really didn’t have chocolate chip cookies in Peru back in the 80’s or early 90’s until Nabisco started selling Chips Ahoy and they became one of my favorites. Mom always sent me a packet of cookies to my lunchbox and I was a happy happy girl.
Now that I make almost all the sweets I eat, specially cookies I always try to twist different things to achieve different textures and today I’ll show you how to make my favorite version so far.
These cookies are made with all-purpose flour, old fashioned oats (big flakes), quick oats (small flakes), mini chocolate chips and chocolate chunks. I think the mixture of flour with the 2 kind of oats make the perfect texture that I was looking for a long time.
As always, I posted a video about how I made these cookies on my Instagram @Pastry_Tales . Don’t forget to follow me there!
Let’s start with the recipe.
Yield about 40 regular size cookies, I used a small ice cream scoop to form the cookie dough balls.
If you want a smaller batch you can cut down the ingredients in half.
Ingredients
1 and 3/4 cup all-purpose flour
1 cup quick oats
3/4 cup old fashioned oats
1/2 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 cup unsalted butter (16 tablespoons) at room temperature, it has to be soft but not runny.
3/4 cup light brown sugar
3/4 cup white granulated sugar
2 large eggs at room temperature
1 and 1/2 teaspoons vanilla extract
3 tablespoons milk, any milk you prefer
1 and 1/2 cups semi-sweet mini chocolate chips
1 cup semi-sweet chocolate chunks
Directions
1.- Preheat oven to 350 F. Line baking sheets with parchment paper. Set aside.
2.- In a bowl mix flour, quick oats, old fashioned oats, salt, baking soda and baking powder. Set aside
3.- In another bowl and using an electric mixer (if you have a stand up mixer use the paddle attachment) cream butter for 3 minutes (medium-high speed). Then, add both sugars and mix for 4 minutes until light and fluffy. Add in eggs, one by one mixing well after each addition. Add vanilla. Mix.
4. -In low speed, add dry ingredients into the butter-sugar mixture and mix until everything is well combined. Turn off the mixer and use a spatula to scrape the bottom and sides of your bowl. Turn on your mixing again and keep mixing in low speed. Slowly add milk and mix until it corporates to the dough. Finally, add in chips and chunks. Mix in low speed until you see a dough forms and everything is well combined.
5.- Using the help of an ice cream scoop, make balls of dough and place them on your prepared baking sheets. Place it in the fridge for about 30 minutes and then bake for 13-14 minutes.
6.- Let them cool a bit and then enjoy. If you are not going to serve them right away, let them cool completely and storage them in a airtight container.
Tips:
*If you don’t need too many cookies all at once, you can save half of the dough in the freezer for a future bake.
*The rest of the cookie dough in the fridge is very important because we need the butter to be super cold so our cookies are crisp on the outside, soft inside and don’t spread too much.
*If you just have 1 baking sheet. Let it cool first before baking another batch.
* Please, chill your dough at least 30 minutes like I mentioned in my recipe.
