Chocolate Chip Oatmeal Cookies

2 cups, minus 2 tbsp, organic cake flour (8 1/2 ounces)
1 2/3 cups organic bread flour (8 1/2 ounces)
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp Kosher salt
3 sticks unsalted butter, room temperature
1 1/4 cup brown sugar (10 ounces)
1 cup + 2 tbsp organic sugar (8 ounces)
2 large eggs
2 tsp organic vanilla
11 ounces dark chocolate chips/disks/fèves (at least 60% cacao)
1 cup organic whole grain rolled oats
sea salt

Sift the flours, baking soda, baking powder, and Kosher salt together; set aside. Cream the butter and sugars together for 5min. Then add the eggs, one at a time. Add the vanilla. Reduce speed to the lowest setting and slowly add the dry ingredients, mixing until just combined. Turn the mixer off and pour in the chocolate and oats. Turn the mixer back on to the lowest speed and mix until just incorporated. Wrap the dough in plastic wrap and refrigerate for 24 to 36 hours.

Preheat the oven to 350*F and prepare a cookie sheet with wax paper.

Scoop 5-6 large balls of cookie dough and form into spheres (3 1/2 ounces or large golf ball size). Sprinkle with sea salt and bake for 20min.

Carefully pull the wax paper off the cookie sheet and allow the cookies to cool.

Continue baking or put remaining dough back into the refrigerator to cook another time (dough can remain refrigerated for 72 hours total). Yields between one and two dozen cookies, depending on size.

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