Oatmeal Dark Chocolate Chip Cookies

My plan for my second post has been foiled by persimmons that have yet to become ripe, so that recipe will have to wait. Oh well, it will give me more time to decide between persimmon pudding and persimmon tea cake. So instead, I directed my baking urge last night to oatmeal chocolate chip cookies care of Orangette. They came out perfectly and keeping the percentage of recipes I've tried from Molly's blog and book at 100%. The only change I made was using dark chocolate chips.

Hopefully I will grace you with something delicious and persimmon related soon, that is, if the three persimmons sitting on my kitchen decide to cooperate.



Oatmeal Dark Chocolate Chip Cookies
From Orangette

2 cups unbleached all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, melted
1 cup brown sugar
1/4 cup granulated sugar
1 tbsp vanilla
1 egg plus 1 egg yolk
1 and 1/2 cups dark chocolate chips
1 and 1/2 cups quick oats

1. Sift together dry ingredients.

2. Cream together butter and sugars with an electric mixer. Beat in the vanilla, egg, and egg yolk. Add dry ingredients.

3. Stir in chocolate chips and oatmeal. Preheat oven to 325 F. Refrigerate dough 30-60 minutes.

4. Bake cookies for 25 minutes. Cool on wire racks.

Makes 2 dozen cookies.