It's been a strangely saturnine week in Colorado. After the sun and warmth of last weekend, the air turned cold and a storm moved in Wednesday, blanketing all the spring flowers in wet, heavy snow. The night before last, Jamie bundled up and went outside to shake the snow off the lilac bushes and the flowering trees in our backyard, as their lush branches threatened to break under the weight of the unexpected snow. Our rhubarb plant suffered a few broken stalks as well.
After the storm, we slept in this morning and made breakfast, then while I was photographing some freshly churned ice cream and lavender cocoa shortbread cookies, the sky turned gloomy again and a chilly breeze swept through, bringing with it freezing rain and hail.
I don't mind the weather, though. It helps me succumb to the need for a quiet weekend, without guilt over not working on the house, or the yard, or even getting dressed today. We all need days like these.
When I made the banana caramel ice cream, I thought that oatmeal chocolate chip cookies would pair perfectly with the caramelized bananas and swirls of salted caramel throughout the ice cream.
These oatmeal cookies are soft and chewy, spiced subtly with cinnamon and vanilla and studded with dark chocolate chips. Filled with ice cream and frozen, they emerge still soft as though they were just baked.
And days like this are meant for freshly baked cookies.
Oatmeal Chocolate Chip Cookies
- 1/2 cup unsalted butter, room temperature
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1 1/2 cups old-fashioned oats
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup bittersweet chocolate chips
Preheat the oven to 375. In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and both sugars until light and fluffy, about 4-5 minutes, scraping the bowl occasionally. Beat in the egg and vanilla.
In a separate bowl, combine the dry ingredients. Add by spoonfuls with them mixer on low, mixing until combined. Add the chocolate chips.
Shape into balls with your hands, flatten slightly, and place cookies on a parchment lined baking sheet.
For larger cookies, bake for 7-8 minutes, and for smaller cookies, bake for 5-6, until golden brown around the edges, but gooey in the middle. Let the cookies set up on the baking sheet for several minutes, then transfer to a wire rack to cool.
Yields about 1 1/2 - 2 dozen cookies.
Recipe from Curly Girl Kitchen