we tested a new cookie recipe last week that yielded such delectable results, it rocketed up to snag a coveted spot in our family favorites list. just wanted to pass along the joy...
thick chocolate chip oatmeal cookies
(makes 1 1/2 dozen 3-inch cookies)
2 1/8 cups all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon baking soda
1 cup oatmeal
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
1 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1-2 teaspoons water
1 cup milk chocolate chips
1. heat oven to 325 degrees. mix flour, salt, baking soda, and oatmeal together in medium bowl; set aside.
2. mix butter and sugars until thoroughly blended. mix in water, egg, yolk, and vanilla. add dry ingredients; mix until just combined. stir in chips.
3. form scant 1/4 cup dough into ball and space 2" apart on cookie sheet. (dough can be refrigerated up to 2 days or frozen up to 1 month.)
4. bake on middle rack until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (frozen dough requires an extra 1 to 2 minutes baking time.) cool cookies on cookie sheets to keep them soft and chewy. serve or store in airtight container.
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