I think I may have already posted a recipe for this type of cookie, but I’ve found a different recipe and this version is better than any other cookie I’ve made. It’s Betty Crocker’s Oatmeal-Chocolate Chip Cookie recipe and it’s DELICIOUS! I think I’ve figured out why I love it so much, and that’s because of the amount of brown sugar that it uses. Normally, the recipe on the back of a Nestle chocolate chip bag will tell you to add 3/4 cup (white) sugar and 3/4 cup packed brown sugar. Betty Crocker on the other hand calls for no regular sugar but 1 1/2 cups of brown sugar. From just the way that the butter and brown sugar combines, you can tell that the consistency will be
different better. The other thing about these cookies is that they will always come out perfectly chewy–I think it’s because the oats soak up all the goodness of the rest of the batter and end up cooking just enough to make the cookies have the desired crunchy-to-chewy-ratio.
This major difference in the recipe made me wonder…what is brown sugar? Maybe you know already, but I had no idea. Apparently, the sugar is brown because of the presence of molasses. So the amount of molasses in the sugar is how it is identified as normal granulated sugar, light brown sugar, or dark brown sugar. Light brown sugar contains 3.5% molasses and dark brown sugar contains 6.5%. You would think that brown sugar would be the most natural form, being the least refined option. However, brown sugar is often manufactured by adding molasses to completely refined white sugar crystals. This is done because it is easier to control the molasses to refined sugar ratio and ends up saving money in production. Oh! Fun fact! In the 1800’s, the refined white sugar industry (who did not have full control over brown sugar production at the time) started a smear campaign against brown sugar. They reproduced microscopic pictures that showed impurities in brown sugar. Apparently they were successful in their campaign–by the 1900s, cookbooks were warning that brown sugar was susceptible to ‘minute insect’ infestations. Thanks Wikipedia! Alright, that’s enough learning for the day! On to the tastiness!
OATMEAL CHOCOLATE CHIP COOKIES
Makes about 36-40 cookies
-1 1/2 cups packed brown sugar
-1 cup butter, softened
-1 tsp. vanilla extract
-2 cups quick-cooking oats
-1 1/2 cups all purpose flour
-1 tsp. baking soda
-1/4 tsp. salt
-2 cups semisweet chocolate chips (12 oz bag)
-Heat oven to 350 degrees. In a large bowl, stir brown sugar and butter until well blended. Stir in vanilla extract and egg until light and fluffy. Stir in oats, flour, baking soda and salt. Stir in half of the chocolate chips (6 oz.)
-Drop dough by the tablespoonful onto a cookie sheet about 2 inches apart.
-Bake for 5 minutes and add 3-4 chocolate chips (remaining chocolate chips) to each half-baked cookie. Continue baking for 4-5 more minutes, or until golden brown.
-Cool slightly and move from cookie sheet to wire rack.
The half-and-half trick with the chocolate chip cookies is just something I’ve learned recently. Not only does it make the cookies look better for blog pictures, but I honestly think it makes it taste better–you have some chocolate embedded in the cookies and some yumminess on the top too! YUM!