“Most of life’s problems can be solved with a good cookie.” - Ina Garten
The other day I was talking with my co-worker Courtney, about ways to relieve stress, I told her about how therapeutic baking can be. Courtney could not see it, it also is important to add that Courtney is not a cook, like at all. I explained to her that the best part about baking is that you get the ingredients, you follow the directions, and ultimately you end up with the exact ending you had planned for. You have total control of the process - and let me tell you when shit goes sideways having that kind of control in any part of your life, feels amazing. Everyone has different ways of handling stress, running, talking to their parents, needlepoint etc. but for me, I think I'll follow Ina's advice - and to quote the boss herself "how easy was that?"
Now lets get down to the cookies - for me cookies need to have two things to really knock it out of the park: 1. browned butter (I have talked about my love for brown butter extensively, IT ADDS SO MUCH FLAVOR!!!!) 2. chocolate. No offense to raisins, nuts, and other dried fruit but get the F out of my cookie!
For these browned butter oatmeal chocolate chip cookies I used a trick I learned from Gabby from What's Gabby Cooking - side note, you need to follow her on snapchat, she's amazing - which is to blend up the oats, this way your cookie doesn't get dry and crumble.
Browned Butter Oatmeal Chocolate Chip Cookies
- 2 sticks of butter, browned and at room temperature
- 1 cup sugar
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups GF flour
- 2 cups GF oats - pulverized in a food processor
- 1/3 cup flax seeds
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups chocolate chips
- parchment paper or a splat mat
Preheat your oven to 350 degrees. In a large mixing bowl cream together the browned butter and sugar. Next add the eggs one at a time. Pro tip: be sure to crack your eggs into a bowl before adding them to your mixture, that way if you happen to have a bad egg it doesn't ruin all of the ingredients in your bowl. Stir in the vanilla extract.
In a large bowl combine flour, flax seeds, pulverized oats, salt, cinnamon, baking powder, and baking soda - stir together with a whisk. Incorporate the dry ingredients into the wet in 3 parts. Lastly add chocolate chips and stir until just combined - be careful not to over mix your dough!
line a cookie sheet with either parchment paper or the splat mat. Spoon the dough onto the cookie sheets using two spoons or a small ice cream scoop. Bake for 8 - 10 minutes - until the edges become golden brown.
Pro-tip: I usually will save some cookie dough at the end or double the batch so that I can freeze the dough for quick cookie baking in the future. There are two way to do this, put the extra dough on a sheet of parchment paper, creating a log. wrap the dough in the parchment paper and then put in a plastic bag. Now you slice and serve cookies! another method is to line a cookie sheet with parchment paper, spoon the dough onto the sheet and place in the freezer over night. Place the balls of cookie dough in a plastic bag and keep in the freezer. The dough will usually keep for about 2 - 3 months - although it never lasts that long in my house!