I did the unthinkable this week and turned the oven on. I dreaded the excess heat the oven was soon to emit, but at the end of this sweaty venture, I knew there would be some lacy, buttery, thin oatmeal chocolate chip cookies waiting for me. What can say, I am highly motivated by my cravings. After all, the stomach wants what it wants, when it wants and it cares not for the weather forecast.
Ultra Thin Oatmeal Chocolate Chip Cookies:
adapted from Sweet Dreams on Food Network
yield: approximately 4 dozen
3/4 pound (3 sticks salted butter)
1 cup light brown sugar
1 1/8 cup granulated sugar
1 large egg
1 1/2 tsp vanilla extract
3 cups rolled oats (not instant)
1 1/2 cups all purpose flour
2 1/2 tsp baking soda
6 oz semi sweet miniature chocolate chips
Preheat oven to 350 degrees F.
In a mixing bowl, combine the butter and sugars and cream together until light and fluffy. Add the egg and vanilla extract.
In a large mixing bowl, combine the dry ingredients and stir to combine. Slowly add the flour mixture to the butter mixture and mix until just combined. Add the chocolate chips.
Let rest in the refrigerator for 30 minutes.
Using an ice cream scoop, scoop the dough into flat balls and place on a parchment lined sheetpan at least 2″ apart.
Bake until slightly browned on the edges, about 8- 10 minutes. Let cool for a few minutes on the sheetpan and then transfer to a wire rack to finish cooling and firm up.